Cuisine:

• American
• Eclectic
• International
• Bistro
• New American

Terra American Description:
Chef Peter Lukes did what a lot of native New Mexicans do upon reaching adulthood---he left for the coast, then he came home. After working in fine restaurants in San Francisco, Lukes returned to Albuquerque and opened a restaurant inspired by his experience. He chose a surprising location---Terra American Bistro reposes in the North Valley, far from the city's commercial hubs. But he built it and they came, first and foremost for the signature griddled blue crab and corn cakes with rémoulade, but also for sophisticated comforts like house-cured, roasted pork loin with polenta and ancho demi-glace or pot roast with roasted vegetables in a cinnamon glaze. Granted, part of the comfort stems from the fact that we've had it all before, which goes to say that we wish Lukes would mix it up now and then. Still, dinner on the breezy patio far from the hubbub of Nob Hill is a summer's eve well spent.


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