State Capital Kitchen

Went for my wife's birthday, thought it would be a very good meal. Well, I was handily proven wrong; the food, the staff, the vibes... and the chef himself are Amazing. Thats not hyperbole, it soundly trounced any worries we had about price as well. While its true it is a bit pricey, but It was one hundred precent worth every penny, especially if you're trying to have a wonderful meal that you won't soon forget. It was so good, the pictures I took were hastily done because in a fit of remembering I should document... what we had left at-least.

Amazing creative cuisine. Full size plates, as well as dim sum tasters, and such flavor combos as I've never experienced. Loved every bit and bite! Now open for brunch on Sundays too, which is great.

Wow! As a senior, l find that it's hard to get real excited about another restaurant meal. State Capital Kitchen not only combined flavors that were exciting, but they were also pleasing. We had the chef's tasting menu and sat in the special room within the kitchen. I was afraid that there would be too much food and too many different dishes. But, both portion size and timing were perfect. The service was impeccable and friendly. We had a long conversation with the chef about mushroom hunting. The evening was a real delight. I'd go back again in a heartbeat.

We had four people and we all ordered the Chef's 5 courses, the waiting time for each course is about 20 minutes to half an hour, food size is extremely small, after our dinner, we ordered Dominos! The atmosphere is quiet and relax which I gave credit for them. The food is just ordinary tastes, nothing special, it cost us 350 dollars!

LOVED the food, the manager, Anais, the staff, and the young creative chef, Mark Connell, who came out and spoke with us. I am a huge fan of innovative food creations with interesting combinations of flavors and textures, and this restaurant totally hit the mark for me. I went twice when in Santa Fe, and at my next visit it will definitely be a destination! Nice wine selection, too!

This was an amazing experience. Did the 5 course tasting menu with wine parings for each course. Incredible food. Amazing wine. An evening that will be remembered for years to come. Marc Connell is on his way to being recognized as a world class chef.

We ate here this past Saturday night. Perhaps 5 tables total occupied in this restaurant, obviously a concern. We had to eat outside due to the extreme heat inside. We ordered wine; one was undrinkable, and it took over 30 minutes to get it correct on the new wine (we were not charged for the change or new glass). Appetizer came slowly. The main entree took interminably long to deliver, over 1 1/2 hours! This was pasta and steak. The truffle pasta was bland, not even salt or pepper in the seasoning and no truffle oil used. The shaved truffles were for show and added nothing to the dish. The steak was entirely unremarkable for a ridiculous price. Dessert was equally bland chocolate cake with no mention of the predominant orange flavor, and the surprise at the end, a chocolate ball with passion fruit juice, exploded in the mouth like a bad mouthwash. I have no idea what the cooks were doing during this more than 2 1/2 hour nightmare dinner. Food quality is poor and the slowness intolerable, given there was hardly anyone at the restaurant. For $150 (without tip) for 3 people I could hardly imagine a worse meal in Santa Fe.

After attending an event here, decided to stay for dinner. Maybe because it was the beginning of restaurant week and they were serving a special menu instead of their small plates, things went awry. Ordered the butternut squash soup as the first course. It seemed a little slow in coming, but was hot and delicious, with raisins, pistachios and a dollop of lemon cream. Would that everything was as exquisite...however, after waiting 40 minutes for the second course, the lamb chops, I was assured it was being plated. Ten minutes later, my tepid second course arrived. I'm sure it would have been as good as the first course, but the time it took between kitchen and table rendered it just cool enough to be less than enjoyable. This easily could have been a five star review, if only the kitchen and the service had been up to the chef's standard.