The Hollar

Set in the artsy town of Madrid just 30 minutes from Santa Fe, The Hollar is funky and laid-back. The outdoor patio is dotted with red umbrellas, its walls covered in graffiti art. Inside, the kitchen cooks up surprisingly elegant and thoughtful food, and we quickly find a few new Southern-inspired favorites.

Fried green tomatoes …with lavender

We start with a house special, the Fried Green Tomato Appetizer, which arrives on a white paper plate. Lightly coated with a cornmeal crust, four huge, thickly-sliced green tomatoes are crunchy on the outside, juicy on the inside. On top is a generous slather of buttery lavender béchamel.

The Warm Goat Cheese Salad is next. Lightly seared on each side, the tangy goat cheese hails from Cedar Crest’s South Mountain Dairy. Its creamy texture goes well with grilled and marinated red peppers, which hang out next to colorful veggies, grapes and craisins. 

We get the Hatch Green Chile Turkey Melt with a huge pile of crispy sweet potato fries and curry aioli. Fresh turkey, Hatch green chiles, sautéed mushrooms, a slice of Swiss cheese and a pile of greens sit between just-thick-enough ciabatta bread. It’s salty and spicy and a little earthy from the mushrooms. 

Tucked in between the mountains

In the South, a hollar is a small valley between mountains, much like Madrid. It also reflects the Southern- and New Mexican-inspired menu created by chef Josh Novak. Novak studied at Le Cordon Bleu, and brings his skills and creativity to each dish. This includes many we wish we had more room for, like the biscuits, burgers, and grits. 

On this hot day, it’s nice to sit under the shade, sip $8 agave wine margaritas and watch the eclectic, local crowd meander in and out of The Hollar.