"“Top Chef” season five winner Hosea Rosenberg’s restaurant Santo drew in a two-star rating from 5280 Magazine’s restaurant critic Scott Mowbray. He found Rosenberg’s ode to his New Mexican roots and its notorious chile-slathered cuisine successful in the dishes that paid true homage to their heritage, though he felt that many dishes were diluted by “international flair.” Mowbray notes that several menu items — a wagyu skirt steak topped with porcini butter, the braised lamb neck with cumin yogurt and carrot purée, and even the sope topped with duck confit — wander into other global culinary genres. He most enjoyed the sopaipillas with the accompanying two types of wildflower honey and a side of warm posole — a rich yin-yang of red and green Hatch chiles and hominy." - Nisa Sedaghat
