New Logo, New Look, and New Executive Chef at Pueblo Harvest

New Logo, New Look, and New Executive Chef at Pueblo Harvest

What do people want most in a restaurant? Freshness! Pueblo Harvest, the full-service restaurant inside the Indian Pueblo Cultural Center, is jumping into spring with a renewal of its own.

Pueblo Harvest is dropping the “Café” from its name, and will unveil a new aesthetic in the dining room along with a new spring menu. A new logo and new tag line, “Native Sourced, Pueblo Inspired,” better describe the culinary mission of the restaurant. Rounding out the refreshing changes is Pueblo Harvest’s new executive chef, Brent Moore.

Menu staples like Mutton Stew, the Tewa Taco, and Blue Corn Chicken and Waffles will remain for their devoted followers, and new and seasonal items are making an appearance. Debuting on the lunch menu are two new pre-European-contact dishes: Elk with White Corn Porridge, featuring juniper and sage-braised elk atop a bed of white corn porridge and accompanied by wild spinach; andSalmon and Three Sisters, featuring a roasted salmon steak served atop a sweet corn purée, and accompanied by grilled cedar-smoked asparagus, and a three-sisters succotash.

Lunch and dinner menus also present exciting new gourmet burgers. The Sovereign Burger boasts a house-made patty of bison blended with smoked wild mushrooms and Pueblo corn, presented on a house-made blue corn bun and topped with chokecherry jam, pickled red Fresno peppers, white cheddar cheese, and a blue corn onion ring. The Obsidian Burger features a house-made black-bean patty served on a house-crafted charcoal bun, and topped with black-garlic mayo, black kale, and pickled poblano chiles.

The pre-European-contact section of the dinner menu has expanded to six entrées, two appetizers, and two desserts. Bison Short Ribs and Tribal Trout remain, and four fresh new dishes have been added, including Squab, with maple-glazed roasted squab stuffed with manoomin, puffed amaranth, and sage resting on a bed of corn purée; and Goose, featuring a pan-roasted goose breast, amaranth salad, and Acomita heirloom corn pudding.

About Pueblo Harvest

Located inside the Indian Pueblo Cultural Center, Pueblo Harvest is a full-service restaurant known for extraordinary Native-sourced, Pueblo-inspired cuisine that blends honoring legacy and history with exhibiting artistry and modernity. PH is owned and operated by the 19 Pueblos of New Mexico. Visitors to the restaurant can experience the tradition of Pueblo hospitality while dining among original works of Native American art, or enjoy patio dining with breathtaking views of the Sandia mountains. The restaurant also hosts live music every weekend year-round with an all-you-can-eat taco bar and gourmet pizza made fresh in an outdoor horno oven. Pueblo Harvest is open for breakfast, lunch, happy hour, and dinner Monday through Saturday, and for brunch on Sundays.

Three Sisters Salmon

Roasted Salmon | Sweet Corn Purée | Grilled Cedar-Smoked Asparagus | Three Sisters Succotash

Sovereign Burger

Local Bison Patty Blended with Pueblo Corn and Smoked Wild Mushrooms | Aged White Cheddar Cheese | Chokecherry Jam | Pickled Red Fresno Chiles | House-Made Blue Corn Onion Ring | House-Made Blue Corn Bun

Antlers + Maize

Juniper and Sage-Braised Elk | White Corn Porridge | Wild Spinach

Executive Chef Brent Moore was born and raised in Northern California, where he lived most his life before arriving in New Mexico. Chef Moore worked as a carpenter by day and line cook by night for nearly 13 years prior to refining his skills in culinary school. Since then, he’s worked in many restaurants, including the Tenaya Lodge on the edge of Yosemite National Park, the Hyatt Regency Tamaya in Bernalillo, New Mexico, and serving nearly two years as Sous Chef at Pueblo Harvest. READ “MOORE” >

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