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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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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

It`s unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi`s cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

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It's unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi's cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

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One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

Tomorrow`s Izakaya Family Meal: 7:30 seats available!

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Tomorrow's Izakaya Family Meal: 7:30 seats available!

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