This local institution rose to national attention when Mark Miller was doing the cooking. It's now run by Eric DeStefano and the Geronimo ) team, who increased the restaurant's capacity by adding an upper deck to the space. The menu leans a bit more a toward contempoary American style than it did during Miller's tenure; dishes like New Mexican sweet corn soup with black truffles and fresh thyme or Tellicherry pepper elk tenderloin with roasted-garlic smashed potatoes are typical. Those in the mood for a more casual dining experience can enjoy things like queso fundido and tacos on the rooftop cantina