After what seemed like a period of what might be called ‘eatery stagnation’ in the few years following 2020 (understandably so), our dining landscape and menu offerings lately have become noticeably more exciting.
And guess what? The revival is just in time for our annual Hot Plate Awards, which we’ve given out annually since 2007 for local dishes, beverages, menus, programs and chefs that are worthy of your attention.
Some of our Hot Plates in this issue were awarded to this new wave, such as recently opened Northeast Heights restaurants Dorothea’s Fine Greek, and Herencia Parrilla Grill—each owned by an experienced restaurateur with a good understanding of the ABQ dining vibe (Nicole Kapnison at Dorothea’s, and Henrique Valdovinos at Herencia).
But as ABQ has shown us time and again, there are amazing food options in every corner of the city that are worthy of a Hot Plate, such as a classic sandwich from a Westside brewery (Hops ‘N Dough Taproom), or an East Mountains bakery that delivers custom donuts (Route 66 Hole Foods).
In fact, our stunning cover model—a decadent and colorful Poached Pear Salad—came from the menu of a South Valley pizza-and-beer spot. (Full disclosure, we were alerted to this incredible dish by our buddy Farris Davis, telling us the virtues of this “amazing salad” that was on the menu at Gold Street Pizza & Brew near his house—and he was absolutely spot-on! We owe you dinner there, Farris.)
The point is, ABQ dining is back, and we’re only too happy to show you a few of the standouts responsible. Turn to page 80 to get the scoop on the others who earned a 2025 Hot Plate.
While we’re on the theme of food, make sure to read our interview with Scott Clapp, the longtime face of CNM’s fantastic culinary arts program and the school’s leader in teaching our next generation of chefs and cooks. Clapp arrived in ABQ in 2001 for a teaching job on recreational cooking, including how to make enchiladas. The unique part? He already had a law degree, and was a trained professional chef. That kind of selflessness defines Clapp, who is equally talented, caring and humble—the perfect kind of teacher who puts his students first. Get to know him in our ABQ The Interview that begins on page 132.
Also in this issue, we sit down with Paul Gallegos, the owner of Cutbow Coffee in the city’s North Valley. Many people know the ABQ native learned the art and craft of coffee bean roasting during a long tenure working in California alongside industry legend Alfred Peet. For a look at the other parts of Gallegos’ background and subsequent rise up the java chain, flip to page 136 for staff writer Austin Seidel’s story.
We hope you enjoy this issue of ATM; we’re already working on the next one for you!
