This is a wonderful find in such a small town. Diane Barrett, who was once a pastry chef at La Traviata and Eldorado in Santa Fe, has brought refined city food to this small town. At lunch, the atmosphere is bustling, usually with a slight wait for a table. At dinner, the tone is more romantic and low key, with more nouveau specialties. The service is friendly and adequate. You can't go wrong with any of the baked goods here. At brunch, try the hatch Benedict, a version of eggs Benedict made with home-baked chile cheddar toast. At lunch I suggest the spanokopita, a baked spinach pastry, served with a salad; the quiche of the day is also delicious. At dinner, you may want to order the pork loin, with apricot brandy demi-glaze, served with red potatoes and seasonal vegetables, or the seafood Thai coconut curry. Diane's also serves great steaks. There's a small but creative wine and beer menu. Don't leave without sampling one of the desserts, such as the four-layer chocolate cake.
- Frommer (New York Times)