Alkemē — Restaurant in Santa Fe

Review edit after management response... One portion is redacted as I've received some thinly veiled legal threats. Hopefully I can say that as it's my interpretation. Statement of fact: there is 20% gratuity added to tasting menus. I personally have an enormous distaste for fees and automatic gratuity unless stated in bold for my blind self. It's not a fun discovery. I prefer a higher price on the meal with a proud proclamation of "inclusive of gratuity" but feel free to add more which is usually what is done for exemplary hospitality.

Below is my personal experience, protected by free speech:

Tasting Menu 1 and 2 while having a few highlight bites overall failed to impress or fill the diners appropriately. By the end of a $100 tasting menu one would expect to leave at a minimum comfortably full while going home and snacking should be seen as a criminal offense for a chef of any caliber.

Inconsistent seasoning that varied between under salted and a blown out palate left us feeling like there was a severe lack of care in the kitchen. While bites of miso orange whipped cream confirmed the imagination and skill of the chef.

The ice cream had large ice crystals and was served rock hard requiring the diner to use their spoon as a chisel to get the first morsels free. The mixed rice was similarly served both as mush and al dente simultaneously and completely devoid of seasoning. Without sauce the rice served as a reminder things were clearly not going right in the kitchen to the point dishes were going out without ever being tasted. Of note, after the review response, the kitchen did taste this and felt unseasoned and undercooked rice was exactly what was meant. My apologies for the misunderstanding.

Vegetables across the board were an afterthought. Bok choy was clearly blanched in completely unseasoned water without any effort to dry it leaving it to turn the broth into flavorless water. Ratatouille was equally left with as little seasoning as possible with so little flavor as to offend any Frenchman as to why it wasn't at least cooked in butter.

The cook on the sea bass was top notch as well as the lamb. Really feels like riding the edge of greatness and falling on the wrong side unfortunately.

Presentation across the board was a focus and was excellent. The level of execution for presentation made the shortcomings more apparent. Were this a lower priced and more casual establishment, it'd be an easy oversight. Eating with your eyes then having your palate not match only added to the dissapointment.

Course timing was also an issue, the first three courses coming out within a span of thirty minutes with the last two taking over an hour. Were the portion sizes of a less amuse-bouche size this wouldn't have been an issue with mains taking time to eat instead of a few bites. This is my first tasting menu that "tasting" was taken quite so literally. One of the wait staff commenting to another table when asking about the various menu commented that the testing menus were not for a person that was hungry. A pity we didn't have the foresight to ask similar questions.

The owner takes an interesting tact to checking in on diners spending the better part of thirty minutes chatting with two guests then never being seen again by any other guests.

All in all, something I wouldn't suggest for a fine dining experience but an experience none the less. If you have in interest in critiquing cooking techniques and enjoying good culinary ideas that fall just short with a few special bites giving you insight into what a restaurant could be, it will be an experience you...

I kept regretting the expensive bill for this place even until I went to bed at night, even though I had been very much looking forward to it. The two of us ordered the two tasting menus, excluding the vegetarian one. I really do not recommend the tasting menu because we only realized after the dishes started coming out that all the portions were tiny, and the time between each course was very long. The restaurant didn’t have public Wi-Fi either. We were extremely hungry and waited for 30 minutes before the first course arrived. Two of the dishes, which were supposed to be pies, were burnt and soggy, and some parts of the pork were charred. The sauces were extremely salty and acidic. The rice that came with the dish tasted like leftovers, and there were only two small bites served in a large bowl. I regretted the meal all night and can’t think of any reason to become a regular at this place. It felt like the brand was overly idealistic and disconnected from reality and the average diner, with inadequate supervision of the chefs. Clearly, there were some issues somewhere. The dishes were beautifully presented, with vibrant colors, fresh herbs, and an abundance of pickled sides. I imagine that the chef spent a lot of effort making these dishes seem high-end and creative, but perhaps due to a lack of personal involvement from the chef, the texture and flavors didn’t meet expectations. And I didn’t even feel full. Out of courtesy, I paid an 18% tip. Our total bill for the two of us came to $230. For the same price, I would recommend going to Geronimo next door. They offer professional service and beautiful, delicious food with generous portions. They really put in the effort and won’t let you down. I believe that every country and region has its own good cuisine, so don’t blame customers for not being able to appreciate your so-called traditional dishes. Given the number of negative reviews about the tasting menu, perhaps the owner should take action. All in all, I hope you improve. See you around, if we ever cross...

Alkemē has burst upon the scene and has fast become one of the top 5 restaurants in the state, in my opinion. Right up there with Izanami, Campo, and La Choza. I’ve been twice and was blown away each time. Chefs Erica Tai and Hue-Chan Karels have created an inaugural menu that deserves the attention of Michelin judges.

I’ve had Tasting Menu 1 twice - just to see if my initial mind blowing experience was a one off - yet I was equally floored the second time around.

The 6hr Korean braised short-rib is the most succulent and flavorful short rib I’ve ever had in my life - and the sweet potato noodles just suck up the delicious juices in a way that can only be described as falling in gastronomic love…

The Báhn Xèo French-Vietnamese crepe is also unforgettable - a transcendent feast of flavors and textures from the unctuous crispy pork belly, to the melt in your mouth delicate crepe, to the light tease of Vietnamese pesto, to the rich and tangy sauce bringing it all together - it sounds as if there might be too much going on - but what hits your tongue is not clamorous at all, but rather a symphony of flavors long separated by convention, now brought together into a transcendent new harmony...

And the drinks - my bacchanalian lord - genius and daring mixology is in true abundance: the sushi rice strained take on the classic Negroni is perhaps the best in town.

The Seoul Fashioned stands up admirably.

But the true show stopper for the flavor-lush in all of us is the Pho Sho - a brothy spin on a whiskey sour that - stop shaking your head - is probably one of the tastiest obscure cocktails in town. It sounds seriously questionable - yet just as seriously as it will change your life.

Everything about Alkemē is a delicious little reminder to all of us grinding through our lives of routine: be open to being astounded, and astounded...