Congratulations to Andiamo! A Neighborhood Trattoria, for winning an Award of Distinction from Wine Enthusiast Magazine for 2008. The award is given to applicants who are judged on personnel, storage of wine, stemware, service, menus and wine lists. Andiamo also boasts some of the best prices in town, and wonderful pizzas and pastas.

The only other New Mexico restaurant to achieve this honor was Billy Crews Dining Room in Santa Teresa, near El Paso. One of Billy's specialties is Fried Rocky Mountain Oysters, a dish I am certain will never replace my affection for Andiamo's fabulous crispy polenta with creamy gorgonzola sauce. Call me old-fashioned, but I don't care how bad the economy gets — I will never succumb to eating beef or buffalo testicles, organic or otherwise.


The hotels in town are getting creative to stay competitive in this tough market, and the bargains they offer are available to locals as well as visitors. At Hotel Santa Fe, F&B manager Corey Fidler sent me the menu for a special early bird offer at the hotel's Amaya Restaurant. For $19, you can enjoy a three-course meal that includes a choice of soup or salad; one of four entrée offerings off the menu (top sirloin, pan-seared opah, roasted vegetable ravioli or stuffed chicken breast, all served with accompanying sides and sauces); as well as any dessert from the sweets menu. If you like, add a glass of house wine for $3, or any bottle of wine for half price. The special offer is available from 5-6:30 p.m., seven nights a week.


At the Inn of the Anasazi, new executive director Andrea Gates is excited about a package the swank downtown hotel is offering called Children's Crafty Mac & Cheese. The fun and clever promotion is aimed at families with kids, and includes a pottery class with Mom and Dad at nearby The Painted Dish; a cooking class with Chef Oliver Ridgeway where the family will learn to make the Anasazi's signature macaroni and cheese and iced sugar cookies; and a complimentary appointment with concierge MaryAnn Ruiz, who will offer her expertise in planning kid-friendly Santa Fe fun.

That night at dinner, the mac and cheese will be served on the plates created in the pottery class, and the kid-decorated cookies will be waiting on the pillows of the young'uns at turndown, along with a glass of milk. I know the affable Chef Ridgeway: His gentle spirit is perfect for entertaining the kiddies as well as cooking a heck of a great meal for all. The package is available through Sept. 1. For rates and bookings call 1-888-ROSEWOOD, or visit www.rosewoodhotels.com.


It's not too early to start thinking about planning a summer garden, and the new Seeds of Change catalog will inspire you to fill the backyard with organic fruits and vegetables. Our own Katharine Kagel from Café Pasqual's even graces the pages of the colorful booklet, captured in her Santa Fe garden with a broad grin and holding a basket brimming with greens. This is the groundbreaking seed company's 20th year, and considering the economic situation, it's the absolute perfect time to prep that green thumb and start digging. For a copy of the catalog, call 888-762-7333 or visit www.seedsofchange.com.


Who has the best the pizza in town? It's a never-ending debate, but I must say, the one I had recently at Café Café (500 Sandoval St., 466-1391) is my new favorite. What crust, what crunch, what sauce, what flavor — in a word, yummy! It had been awhile since I had visited the Guadalupe District eatery, and all of the dishes my guests and I shared were interesting and delicious. Rosemary Polenta Fries with Green Chile Alfredo Sauce ($8) was a New Mexican riff on Andiamo's crispy polenta. The Festive Italian Terrine ($7.50) touted layers of vermouth-scented soft cheese with pesto, sun-dried tomatoes and pine nuts, ideal for spreading on house-baked bread. The fried artichokes ($10) were greaseless and ready to dip in the accompanying bagna cauda — a garlic, anchovy and olive oil dip that is a salt lover's (like me) dream. But oh, that pie — house-made tomato sauce, mozzarella, salami, pepperoni and Italian sausage ($10.50 for a 12-inch pizza). I only wish I was the one that got to take the leftovers home!

To share a tip or dish about the local food scene, send an e-mail to chefjohnnyvee@aol.com or call 505-699-3419.