"After helming two restaurants in Los Angeles , native Santa Fe chef John Sedlar returns to his grandmother’s New Mexicancuisineat Eloisa. The whitewashed, minimal, brick-exposed space serves as a temple for savory empanaditas , sopes , tamales, posole, tortillas made with fresh masa, and creative jicama and guacamole tacos with flower petals. To sip, tequila and mezcal cocktails arecrafted by Dede Roybal,a bartending genius. You won’t be disappointed. All dishes are expertly and artistically plated. Afterward, stretch your legs walking around downtown Santa Fe—Eloisa'slocale couldn’t be any more convenient."