Joseph’s Culinary Pub was the creation of Chef Joseph Wrede, Food & Wine‘s Best New Chef 2000 and winner of several AAA Four Diamond awards as well as being featured on The Food Network’s Triple D.  The restaurant started in Taos in 1995 and moved once more before settling in the present location about 10 years ago.  The place had multiple rooms as well as outdoor seating and a bar counter.  The room we were in had bench seating around the perimeter and free-standing tables in the middle.  Several windows contributed natural light to the electric lights which were well dimmed.  Antique copper pots hung decoratively along one wall and other art was on the walls as was a chalkboard with a drawing of the fish featured in the daily special.  Service was super friendly and the food was innovative and tasty.  Our two main plates had too many ingredients but they all blended into successful flavors.  There are daily specials and changes to the menu with the seasons but some items have been on the menu for 25+ years.  This place is worth a visit.

Set-Up

 

Food

The meal started with an amuse bouche of house-made potato chips and olives.  The chips were very thin and crisp and not at all greasy.  The olives were well seasoned with fennel and other herbs.  It was a very tasty way to begin.

 

The Traditional Chile Relleno de Esquites(grilled Mexican street corn off the cob) was one large chile stuffed with cheese and topped with corn, cheese and herbs on a red chile sauce.  The green chile was in a fairly fluffy coating that was soft.  It was mild in the spicy sense but filled with lots of flavors and textures.  It was plenty to split for two.

 

Duck Fat French Fries come with garlic aioli and ketchup.  The fries are something they are known for but unfortunately, they weren’t that crisp.  They did have a lovely flavor but when we mentioned this to the server she insisted they try again as they are usually perfect in texture.  The second batch was the same, but I think they can do better.  The manager came by and said their regular fryer was out and they were having to use another and thought the temperatures were just off.  She insisted on bringing yet another order and it was better but not perfect – but by then we were pretty much full of fries.  I would order them if I ever go again because I think they can’t be this popular and be average.

 

Watermelon Salad also included feta cheese, Balsamic marinated tomatoes, crispy prosciutto and black olive puree with whole olives on the side.  This was a seasonal offering and the watermelon was at its peak form – sweet and crisp.  We wanted to share this one too and they were kind enough to do so in the kitchen for us.  The amazing watermelon was topped with thin crisp prosciutto that worked well with its sweetness.  On the side was a tomato wedge that had been soaked with balsamic which also complimented the other ingredients.  A nice plate to make many interesting and tasty combinations.

 

New Mexico lamb neck confit came on parsnip puree with sautéed Brussels sprouts, ginger mint yogurt and fresh blackberries.  The lamb bits were a tad chewy and many were crispy, which I enjoyed but may not be everyone’s choice.  There were several huge sweet blackberries on the plate which were delicious and paired well with the lamb.  The Brussels sprouts were leafed apart and a couple of onion rings were thrown into the huge mix.  It was a stuffer of a plate which seemed to have too many things on the plate but it worked.

 

A nightly special was a Blue nosed sea bass, pan-seared filet with skin on, then placed on a bed of Brussels sprouts, mixed rice with garlic and ginger and topped with a papaya and pineapple salsa and a poblano beurre blanc sauce.   Another huge plate with lots of ingredients but it allowed for many interesting combinations.  The fish was a thick slice which was cooked nicely on the thickest portion but a tad overcooked on the thinner sections.  The tropical fruits were good with the mild large-flake fish and rice.  I really enjoyed it but couldn’t nearly finish the plate.

 

Butterscotch pudding with caramel sauce and sea salt finished the meal.  The smooth cool pudding had a generous layer of good caramel on top which was accented with a few grains of salt.  It was totally yummy and came with 2 different cookies which the server suggested were good to dunk in it.  I tried but preferred to eat the pudding and caramel on its own.  It doesn’t look like a lot but it was plenty for two.  A perfect sweet end to a fun and creative meal.