Artichoke Café Restaurant Review
424 Central Ave.
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Albuquerque, NM 87106
505-243-0200 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner nightlyFeatures
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Parking available
- Casual
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Since 1989, Pat and Terry Keene have been cultivating that rare breed of restaurant that is the neighborhood fixture---and doing it ever so artfully. Opened on the outskirts of a once-failing downtown, the Artichoke Café came into its own, right along with the Edo District, now flanked by interesting galleries and live-work lofts. As produce-driven as the name suggests, the frequently changing New American menu is fresh without being pretentious---think deviled eggs with jalapeño cream or pine nut-studded ravioli of ricotta and---what else?---artichoke purée. Signatures such as the prosciutto-wrapped scallops still surprise with their retro flourish of sauce charcutière, as do house-made desserts that show savory touches, like the sage shortbread accompanying the chocolate panna cotta. The lunch hour lures local power brokers who talk shop over the crêpe du jour or steak frites modernized with a sprinkling of Parmesan and gremolata.
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RESTAURANT AWARDS
The 2010 edition of our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including Corton in New York and more!













Since 1989, Pat and Terry Keene have been cultivating that rare breed of restaurant that is the neighborhood fixture---and doing it ever so artfully. Opened on the outskirts of a once-failing downtown, the Artichoke Café came into its own, right along with the Edo District, now flanked by interesting galleries and live-work lofts. As produce-driven as the name suggests, the frequently changing New American menu is fresh without being pretentious---think deviled eggs with jalapeño cream or pine nut-studded ravioli of ricotta and---what else?---artichoke purée. Signatures such as the prosciutto-wrapped scallops still surprise with their retro flourish of sauce charcutière, as do house-made desserts that show savory touches, like the sage shortbread accompanying the chocolate panna cotta. The lunch hour lures local power brokers who talk shop over the crêpe du jour or steak frites modernized with a sprinkling of Parmesan and gremolata.


