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The restaurant is open Tuesday through Saturday with seatings from 5pm - 8pm. We offer both indoor and outdoor dining.
Our dinner menu is also available to-go; pick up time is at 5pm.
Reservations are recommended and may be made through Open Table or over the phone.

The wine shop is open, for all of your vino needs, from 11am to 7pm Tuesday through Saturday.

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Since its inception, Arroyo Vino Restaurant and Wine Shop has been committed to the ideals of the best seasonal ingredients and products supported by welcoming, professional service. We have become the premier destination for Santa Fe food and wine.

The Restaurant seeks out ingredients from farmers and purveyors of quality produce, locally sourced where we can. Our menu is continually changing as the seasonal produce to be prepared by the kitchen for your dining enjoyment.

The Wine Shop is here to help you find the perfect wine to take home and enjoy. Our extensive selection is handpicked by our internationally certified wine professionals, looking for quality products from around the world.

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Join us for a Sicilian Wine Dinner featuring the iconic producer COS. We’ll have the National Representative in the building talking about the winery and the wines we will be tasting. We will be featuring a four-course meal paired with five wines. Check out the menu below.

Founded in 1980 by three friends - Giambattista Cilia, Giusto Occhipinti, and Cirino Strano; the winery is an acronym of their last names. The trio graduated high school and, looking for a summer activity, started making wine from historic, family vineyards. One season and they were hooked. The vineyards and winemaking have been organically managed and low-intervention since the outset – a rarity at any time but particularly in that era of winemaking. COS paved the way for the future of Sicilian wine as well as the natural wine movement – as they put it, they returned to the roots of winemaking to include the implementation of un-lined, clay amphorae. COS remains one of the benchmark producers in Sicily if not the entirety of Italy.

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Join us for a Sicilian Wine Dinner featuring the iconic producer COS. We’ll have the National Representative in the building talking about the winery and the wines we will be tasting. We will be featuring a four-course meal paired with five wines. Check out the menu below.

Founded in 1980 by three friends - Giambattista Cilia, Giusto Occhipinti, and Cirino Strano; the winery is an acronym of their last names. The trio graduated high school and, looking for a summer activity, started making wine from historic, family vineyards. One season and they were hooked. The vineyards and winemaking have been organically managed and low-intervention since the outset – a rarity at any time but particularly in that era of winemaking. COS paved the way for the future of Sicilian wine as well as the natural wine movement – as they put it, they returned to the roots of winemaking to include the implementation of un-lined, clay amphorae. COS remains one of the benchmark producers in Sicily if not the entirety of Italy.

April 23rd Family Meal: Polynesian Night
We go a bit gaga for retro dining experiences. This is particularly so for the booming Tiki culture of the 1940s and 50s. In case you`ve been living under a rock these past few years, Tiki is back in a big way and we couldn`t be happier about it! While this renaissance places particular emphasis on cocktails, the culinary side is also enjoying its time in the sun (again). The second we hear anything even close to Polynesian inspired our ears perk up, our hearts go pitter-patter, and our salivary glands go into overtime: who wouldn`t get excited about a heaping PuPu Platter and Pineapple Fried Rice? And of course we`ll have tasty tiki cocktails on offer in the requisite fun glassware.
Aloha attire strongly encouraged!

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April 23rd Family Meal: Polynesian Night
We go a bit gaga for retro dining experiences. This is particularly so for the booming Tiki culture of the 1940s and 50s. In case you've been living under a rock these past few years, Tiki is back in a big way and we couldn't be happier about it! While this renaissance places particular emphasis on cocktails, the culinary side is also enjoying its time in the sun (again). The second we hear anything even close to Polynesian inspired our ears perk up, our hearts go pitter-patter, and our salivary glands go into overtime: who wouldn't get excited about a heaping PuPu Platter and Pineapple Fried Rice? And of course we'll have tasty tiki cocktails on offer in the requisite fun glassware.
Aloha attire strongly encouraged!

Baked halloumi w/ fennel seeds, carob syrup & grilled focaccia- a true delight with a glass of @steigerkalena passatella

#seasonalsipsnbites #dinelocal #drinkgreatwine #eatrealfood #loveyourfarmers chinchin cocktailkillah supportsmallbusiness santafe newmexico

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Baked halloumi w/ fennel seeds, carob syrup & grilled focaccia- a true delight with a glass of @steigerkalena passatella

#seasonalsipsnbites #dinelocal #drinkgreatwine #eatrealfood #loveyourfarmers chinchin cocktailkillah supportsmallbusiness santafe newmexico

April 9th Family Meal: Restaurant Prune
This Family Meal is our thank you to a Chef and restaurant that inspired our love of food and the restaurant industry: Gabrielle Hamilton`s iconic Manhattan restaurant Prune. In addition to being one of the game-changing restaurants of the early aughts, it also happens to be one of the restaurants that gave Chef Jessie the culinary spark: A friend gifted Jessie with Gabrielle`s memoir before the embarked on a backpacking trip around Europe; Jessie came back from the trip and wrote a letter to Gabrielle, at Prune, asking for a job. Needless to say, this Family Meal is coming straight from Jessie`s heart!

Gabriel Hamilton opened her restaurant Prune, in the Lower East Side of Manhattan, in 1999. While to us, today, New York`s dining scene is at the forefront of culinary creativity, "[a]t that point New York didn’t have an ambitious and exciting restaurant on every block, in every unlikely neighborhood, operating out of impossibly narrow spaces. There was no Eater, no Instagram, no hipster Brooklyn food scene. There was no serious restaurant that would allow a waiter to wear a flannel shirt...". Prune brought French inspired bistro food, using hyper local produce to a neighborhood served predominantly by European and middle eastern delis. Gabriel wanted to created a restaurant that served the type of food she cooked at home and for her friends; "a place you could go after work or on your day off if you had only a line cook’s paycheck but also a line cook’s palate." To say that she accomplished her goal would be an understatement. Prune changed the face of Manhattan`s dining scene, served as a precursor to the "hipster Brooklyn food scene", and firmly rooted the concept of elevated comfort food. Prune closed in 2020 due to the pandemic.

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April 9th Family Meal: Restaurant Prune
This Family Meal is our thank you to a Chef and restaurant that inspired our love of food and the restaurant industry: Gabrielle Hamilton's iconic Manhattan restaurant Prune. In addition to being one of the game-changing restaurants of the early aughts, it also happens to be one of the restaurants that gave Chef Jessie the culinary spark: A friend gifted Jessie with Gabrielle's memoir before the embarked on a backpacking trip around Europe; Jessie came back from the trip and wrote a letter to Gabrielle, at Prune, asking for a job. Needless to say, this Family Meal is coming straight from Jessie's heart!

Gabriel Hamilton opened her restaurant Prune, in the Lower East Side of Manhattan, in 1999. While to us, today, New York's dining scene is at the forefront of culinary creativity, "[a]t that point New York didn’t have an ambitious and exciting restaurant on every block, in every unlikely neighborhood, operating out of impossibly narrow spaces. There was no Eater, no Instagram, no hipster Brooklyn food scene. There was no serious restaurant that would allow a waiter to wear a flannel shirt...". Prune brought French inspired bistro food, using hyper local produce to a neighborhood served predominantly by European and middle eastern delis. Gabriel wanted to created a restaurant that served the type of food she cooked at home and for her friends; "a place you could go after work or on your day off if you had only a line cook’s paycheck but also a line cook’s palate." To say that she accomplished her goal would be an understatement. Prune changed the face of Manhattan's dining scene, served as a precursor to the "hipster Brooklyn food scene", and firmly rooted the concept of elevated comfort food. Prune closed in 2020 due to the pandemic.

This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

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This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

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