Taos Restaurants: Doc Martin’s

Doc Martin’s (website)

What we had:

• Roasted garlic and goat cheese with green chili baguette
• Hearts of romaine salad
• Achiote Rubbed Duck Breast with ginger sweet potato mashers, Asian pear chutney and broccolini
• Red Wine Braised Buffalo Short Ribs with horseradish mashers, and melted leeks
• Bread Pudding

I love Doc Martin’s. It’s one of the first places I ever went to in Taos, and it’s the place where I gave B a really hard time about proposing to me, about 30 minutes before he actually proposed! (I didn’t know!!) It’s always a stop on the restaurant tour, mostly because it’s consistently good, and never disappoints. This trip was no different.

We started with the roast garlic and goat cheese, which was delicious. I thought the plating was a tad bit strange, however. It was plated with lettuce and sliced tomatoes, instead of the sundried tomatoes it was described as having. I didn’t think it was very seasonal, but I devoured it anyway.

My duck was amazing. I unfortunately had filled up on green chili French bread, so I couldn’t finish it, but the duck was mildly spicy and paired so well with the sweet potatoes. I love duck, but can’t bring myself to actually cook duck, B raised ducks as a child, and doesn’t like to eat it. So, I have to get my duck fix at restaurants, and Taos always has lots of duck dishes for me to choose from. Deelish!

The buffalo short ribs were melt-in-your-mouth good. Fell off the bone, tasted great with the horseradish mashers. So good. If you’re ever in Taos, don’t pass up Doc Martin’s. It’s not the most innovative restaurant, but what they do, they do well.

The bread pudding was good. I’m not really a bread pudding girl, but it was nice and not too sweet. I let B eat most of it.