315 Restaurant & Wine Bar
315 Old Santa Fe Trail, 986-9190
Dinner 5-9 p.m. Sundays-Thursdays, 5-9:30 p.m. Fridays & Saturdays
Noise level: convivial bistro
Patio dining in season
Credit cards, no checks
The short order
The house-made charcuterie alone is worth a visit to Louis Moskow’s 315 Restaurant & Wine Bar, popular with locals and visitors since 1995. The menu mostly speaks French, with a smattering of Italian. A major renovation a few years back expanded the bar, where you can order smaller portions of some house specialties plus bar-only specials and chat about wine with the amiable bartender. In addition to the regular menu, the bistro chalkboard offers a long list of nightly specials. If there’s a problem, it’s deciding among all the tempting choices. Recommended: oysters, calamari Caesar salad, charcuterie plate, house sausage & sauerkraut, petit New York strip steak, monkfish vol-au-vent, chocolate pot de crème, crème brûlée, and flourless chocolate cake.
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Dinner for two in 315’s wine bar:
Six oysters on the half shell $ 6.00
Calamari $ 8.00
Potato tots $ 8.00
House sausage & sauerkraut $ 8.00
Petit New York strip steak $ 8.00
Crème brûlée $ 10.00
Profiteroles $ 10.00
Half bottle, Faiveley Mercurey $ 36.00
TOTAL $94.00 (before tax and tip)
Dinner for two in the restaurant:
Calamari Caesar salad $ 14.00
Charcuterie plate $ 14.00
Monkfish vol-au-vent $ 28.00
Braised duck $ 28.00
Chocolate pot de crème $ 10.00
Flourless chocolate cake $ 10.00
TOTAL $104.00 (before tax and tip)
Posted: Friday, March 15, 2013 5:00 am
Updated: 1:09 pm, Fri Mar 15, 2013.
Perhaps 10 fine-dining restaurants in Santa Fe have survived from the 20th century. One of them is Louis Moskow’s 315 Restaurant & Wine Bar — which will celebrate its 20th anniversary in 2015, assuming all goes well. Judging by the busy bar and mostly full-to-packed house that seems typical, even deep in the middle of a cold winter, all is going well.
The cozy wine bar offers a hefty list of wines from around the world, including a large selection from Burgundy and Bordeaux. They’re served by the glass or bottle, from splits to magnums. The white 2010 Faiveley Mercurey, available in a half bottle, was characterized by a distinct Burgundy minerality and was so full-bodied that I enjoyed it with everything — even steak.
Or, use your
Friday, March 15, 2013 5:00 am.
Updated: 1:09 pm.