Main dining room. Photo: © tablehopper.com.
Booths in the side room. Photo: © tablehopper.com.
Green chile cheeseburger. Photo: © tablehopper.com.
Last Thursday evening, I had a chance to swing by and check out ~WEST OF PECOS~, the Southwestern restaurant opening tonight in the former Bombay Bazar and Bombay Ice Creamery. I met up with owner Dylan MacNiven (Woodhouse Fish Co.) and his brother Tyler for a sneak peek; the space features two rustic dining rooms (the side room will open later) with big booths upholstered in Southwestern fabrics, hefty wood tables, and a bar area. The wood floor and skylights are original to the 1907 building. There’s also a front patio with fireplaces (but no seating)—they hope to roast chiles out front when they come into season. Be sure to notice the ax door handles when you walk in.
Chef Leo Varos is a native of Santa Fe (La Fonda, Geronimo, Bistro 315, O’Keeffe Café) and has put together a menu of Southwestern-inspired dishes, including starters like duck confit flautas, green chile mac and cheese, Pecos chili with braised beef, and hominy stew with red chile and braised pork. There are a few salads, and large plates like lamb albóndigas (made in a northern New Mexico style with chorizo and rice in a spicy tomato and green chile broth), whole fish fajitas, and some vegetarian options. There’s also a green chile burger with three cheeses—the hefty burger comes wrapped up in a thick and housemade flour tortilla (made from Varos’s mother’s recipe) and is served with potatoes on the side topped with queso fresco, plus some spicy chipotle ketchup you can dunk the potatoes into. There are housemade corn tortillas available as well—all are made on the hearth. You can check out a test menu here.
There’s also a full bar, with plenty of whiskey, tequila, and mezcal to quench your thirst (you look parched, cowboy). Dinner is Sun-Thu 5pm-11pm, Fri-Sat 5pm-12am. Brunch should launch in a few months.