Photos Linda Carfagno
T
he Teahouse — at the ‘top’ of Canyon Rd. — is one of Santa Fe’s favorite haunts. And even though they boast more than 100 exotic teas with names like Freak of Nature and Iron Goddess of Mercy, there is more than tea served here. The menu is extensive and eclectic. Breakfast favorites include house-made scones, The Teahouse’s famous oatmeal, and several variations of eggs benedict. Lunch and dinner feature Mediterraneaninspired cuisine, wine and beer. Slow cooked dishes are among the most popular menu items, including braised brisket spiced with fennel pollen and rosemary, as well as a slow cooked dish of the day. There is a large selection of delicious house-made desserts, including tiramisu, key lime pie, Italian apple cake and strawberry shortcake.
The Teahouse MORE THAN JUST GREAT TEA
The success of this eclectic eatery is due in large part to chef Rich Freedman who, along with partners Sandra and Jake Mendel, purchased the Teahouse in 2012 and turned It into a full service restaurant. “We want the Teahouse to be a welcoming place where people come to enjoy good company and delicious food and drink,” explains Freedman, who spent five months in Italy prior to taking over The Teahouse immersing himself in Mediterranean culture and cuisine, including a stint at culinary school. The Teahouse is open 9 a.m. to 9 p.m. every day of the week. The Teahouse 821 Canyon Road 505.992.0972 TeahouseSantaFe.com