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Article by Dani Staley For writing and business inquires contact Danielleastaley@gmail.com
There’s nothing you won’t love about NOSA.
Contemporary and upscale, NOSA is a restaurant and inn that soothes the soul while satiating the pallet. Surrounded by the Jemez Mountains, it’s a destination and culinary experience where your senses come to life as the sun sets behind the high sierras and time slows to a crawl.
45 minutes north of Santa Fe, NOSA is inside a private, gated community nestled in the Ojo Caliente River Valley. Settled in the mountain basin, the grounds are beautifully curated with an abundance of flourishing trees and colorful native plants in perfect harmony with the natural landscape. Quiet and serene, surrounded by panoramic views of the horizon and with acres of land to roam freely, the property is a wonderland of exploration and discovery.
In the center of this haven is the restaurant, and adjacent to it, four suites to accommodate overnight guests. Designed in classic New Mexico style with white adobe walls, vigas mounted on the ceiling, Mexican Saltillo tile flooring, and a wood-burning kiva, the inn offers all the comforts of home with the added luxury amenities of a high-end hotel. A microwave and mini refrigerator are provided, but there is no television. Each room has a private patio overlooking the scenic Southwest landscape to capture and captivate the imagination. Void of distractions, these suites have been thoughtfully designed to provide their guests with a place for rest, solace, and sanctuary.
The main attraction is NOSA. Elegant and minimal, the restaurant has many of the same architectural characteristics as the inn, with some wonderfully distinct interior design elements that elevate the ambiance, including an array of colorful and imaginative canvas paintings by local artists. Constructed with high ceilings, large peekaboo windows, and glass patio doors facing both the East and West, the light in the restaurant shifts as morning breaks and nighttime falls. It’s a breathtaking moment as the midday sun morphs into golden hour, illuminating the restaurant from corner to corner, setting the scene for a magical evening.
The man behind the magic of this establishment is Graham Dobbs. In his dual role as Executive Chef and inn keeper, over the past two years, Graham has transformed NOSA into a private retreat, redefining the concept of social dining.
Open Friday and Saturday evenings and by reservation only, NOSA restaurant offers a five-course, prix-fixe dinner for its guests. Chef Graham creates a different menu for each evening based on a specific ingredient and depending on the season. Using classic combinations, techniques, and indigenous ingredients from local vendors as much as possible, food is sourced fresh from farm to table.
Graduating with honors from Western Culinary Institute in Portland, Graham’s passion for food was influenced by his parents who had a love for cuisine and travel. He honed his profession working extensively in the US and Europe and is the recipient of numerous, impressive culinary awards. Intentional and meticulous about everything he prepares, Chef Graham crafts each meal with both skill and heart.
Preferring to work without a sous chef and with only one or two servers on the floor, a five-course dinner at NOSA can easily turn into a three-hour event. As the skies outside shift from burnt orange to black, conversations run long and deep into the night while patrons enjoy a glass of wine while waiting for the next course to be served.
My dinner began with Medjool dates with triple cream cheese, pistachio puree, and mustard frills. The pale gold-colored puree paired with the greens looked deceptively bitter, but the combination was surprisingly sweet. The dates were soft and chewy with a buttery richness reminiscent of caramel. A delicious and delightful starter, I was excited for more.
Next, a Nicoise salad with fingerling potatoes, confit tuna, boquerones, local tomatoes, haricot verts, and farm eggs, with a tomato, basil, and avocado oil base. Simply plated, the vegetables tasted vibrant, fresh, and earthy, and the egg, potato, and tuna made it satisfyingly hearty. Carrot soup was third on the menu. A rich golden broth topped with sweet berries, and incredibly savory and velvety, this dish was sublime and a must-have for autumn’s menu.
The fourth dish was my favorite: Roasted duck with hakurei turnips, turnip greens, and locally foraged chanterelle mushrooms. The duck was presented in three ways: a crispy golden thigh, succulent seared breast, and a rich confit; each distinctly different in flavor and texture, and exceptionally prepared. For dessert: Mirabelle plum tart with apricot-almond buttermilk ice cream. Sweet and buttery, with a flaky crust and cool, creamy finish, it was a wonderfully refreshing treat to conclude the evening with.
If you opt to spend the night, I’d recommend making it up in time for the Du Jour, three-course breakfast at 9:00 am. The banana bread is to die for.
A truly next-level experience that will make you want to go back again and again, you’ll fall in love with EVERYTHING about NOSA.
Medjool dates with triple cream cheese, pistachio puree, and mustard frills
Nicoise salad with fingerling potatoes, confit tuna, boquerones, local tomatoes, haricot verts, and farm eggs, with a tomato, basil, and avocado oil base
Carrot soup
Roasted duck with hakurei turnips, turnip greens, and locally foraged chanterelle mushrooms
Mirabelle plum tart with apricot-almond buttermilk ice cream
Medjool dates with triple cream cheese, pistachio puree, and mustard frills
Nicoise salad with fingerling potatoes, confit tuna, boquerones, local tomatoes, haricot verts, and farm eggs, with a tomato, basil, and avocado oil base
Carrot soup
Roasted duck with hakurei turnips, turnip greens, and locally foraged chanterelle mushrooms
Mirabelle plum tart with apricot-almond buttermilk ice cream
For writing and business inquires contact Danielleastaley@gmail.com
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