Chef's Day Off
Bob Peterson, Executive Chef, Seasons of Albuquerque
My house; seriously, I put yogurt in them to leaven instead of buttermilk. They're tender, fluffy and tangy and they always come with real Vermont maple syrup, not the imitation stuff.
Two different kinds of burgers here: For well-done it's got to be Blake's. For medium-rare style, Seasons. It's the wood grill that raises the bar.
I've only had a couple, but when the red chile is good, Perea's on Central is where I take family from out of town. It's mandatory every time they visit.
Tortillaria La Poblana, on Old Coors and Central.
Being a busy chef with two young children and a working wife, I don't get out much. Instead, we try to find things to make at home that everyone will like. Mashed potatoes are a hit with both boys (ages 11 months and 2 1/2 years), so we eat them with roasted whole chicken, or braised beef short ribs (that's my personal favorite for "home" food). Everyone gets excited for my wife's pasta bolognese. Pizza (when I'm motivated to make the dough) can't be beat. We make a thin crispy crust and everyone gets their own toppings.
Of course, I'm partial to Seasons for best all-around restaurant. I think we have the best combination of service, quality food, atmosphere and ability to treat oneself to something special without breaking the bank or leaving hungry (although some new places like you to do both!).