4 Best Restaurants in Albuquerque, New Mexico

Within the thick adobe walls of this darkly lit, romantic space off the plaza in Old Town, patrons have been feasting on rich, elegantly prepared American classics for more than 50 years. This isn't the edgy, contemporary restaurant to bring an adventuresome foodie—Antiquity specializes in classics, from starters of French onion soup and Alaskan King crab cakes with a perfectly piquant remoulade sauce to main courses like Chicken Madagascar, Australian lobster tail with drawn butter, and black Angus New York strip-loin steak with horseradish sauce. Somehow oddly endearing, the decor is a bit on the timeworn side these days, but the consistently well-prepared food and charming service still make it worthy.

Locals praise this smartly contemporary EDo stalwart for its attentive service and French, American, and Italian dishes often prepared with organic ingredients. Seasonal specials might include strip steak with Southwestern sides; a zesty, vegetarian house-made ravioli; and Mary's Farm chicken with a Peruvian rub.

Innovative, flavorful, fun, and, indeed, French-ish, the renowned culinary team of Nelle Bauer and James Beard Award-semifinalist Jennifer James shines at this modern spot with a seasonally specific bistro menu (with vins and bubblies to match). Plats principaux might include their perfectly turned New Mexico beef steak frites, an elevated salade niçoise, or "day boat" halibut; perennial faves like their Frenchie burger, famous devilish egg, and a very popular carrot dog balance the menu. Finish with a classic chocolate pot de crème and a French-press coffee, or perhaps one more glass of cava.

Upbeat and elegant, Seasons's pleasing arches, soothing palette, and open-kitchen plan draw diners for business lunches and dinner dates; oenophiles revel in its well-chosen cellar. Wood-fueled grills and pastas dominate the seasonally changing roster of dishes with tangy sauces (Atlantic salmon might be complemented with a dill crème fraîche; a creole jus for Cajun chicken; pork tenderloin brightened by a fig-bourbon blend). Starters might include autumn squash griddle cakes with cherry chutney or beet tartare with crostini. The rooftop patio and bar offers specialty cocktails, lighter meals, and occasional live jazz.