By the time Santa Fe is fully open and restaurants can operate at full capacity (hopefully, this summer) we will have a plethora of old favorites to revisit and exciting new places to discover - our own Foodie Paradise in the High Desert. Among the coolest new spots is CHOMP which will offer yummies beyond typical “New Mexican / Green Chile” dishes… and for locals, especially, that is great news. I am especially excited about the diversity of cuisine under one roof. And, like all of you - I am curious, excited and want to know more. So, I sent owner, Ken Joseph, some questions. Read on, and drool away!
CHOMP owner, Ken Joseph
When did you first have the idea to create a food hall in Santa Fe?
It’s actually a concept we discussed from the beginning of the project. I visited the Reading Terminal market in Philadelphia, and Faneuil Hall in Boston as well as the Ferry Market building in San Francisco when I was younger and was always excited by so much going on in a small space. I began working on it in earnest when I learned Talin Market would be vacating the building.
Why do you think Santa Fe needs a food hall / what void does this fill?
I had an immediate positive response from prospective vendors who were looking either for a low cost way to have a brick and mortar restaurant with low start up cost or expand their existing business. Many of those vendors stuck with me through the lengthy permitting process including Chef Nath, Lei Zhang (Chang’s Dumpling House), and Ahmed Obo (Jambo Café). I sought these people out (or in some instances they came to me), because they not only represent some of the most loved food in Santa Fe, but they are truly amazing and kind people. Chomp fills a desperate need for reasonably priced, high quality food, drink and retail in a fun, COVID safe and communal atmosphere. Santa Fe doesn’t have enough “fun!” Not only do the chefs and bartender’s personality and positive energy contribute to this atmosphere, but also Mary Beth Bartlett of Artisan’s Bottega, and all of the Marketplace vendors who are small individual entrepreneurs who are often here enjoying some food or a drink and talking to customers about their products.
What is unique about Chomp?
I think Chomp is unique because it is essentially an organically grown product of Santa Fe’s present culture. Yes the building and courtyard are great spaces, and the aesthetics of the bar are pretty darn nice, but it is the energy which is palpable when you walk in. Not only do the chefs’ and bartenders’ personalities and positive energy contribute to this atmosphere, but also Mary Beth Bartlett of Artisan’s Bottega, and all of the Marketplace vendors who are small individual entrepreneurs who are often here enjoying some food or a drink and talking to customers about their products.
The fact that, like everything else in Santa Fe, it takes an order of magnitude longer to realize a dream, and the recognition that this is a labor of love for all of us, has drawn customers into the dream as well – the most consistent comment is “this is going to be sooooo cool!”
What are the offerings within the space?
We offer a full bar, Bottega del Vino (IG: @bottega_del_vino_santafe) with a wine list curated by Greg O’Byrne the Executive Director of Santa Fe Wine & Chile, as well as Route 66 themed cocktails created by Joey Sholdra who will also be operating Serum Juice Bar. The bar is intended to be pedestrian with reasonably priced drinks. Our food vendors (who are opening as approvals are secured) also include Chef Nath’s Inspired Khmer Cuisine, Ocean Real Sushi, Jambo Café, Yes! Soup for You!, Chang’s Dumpling House, and eventually Bottega del Forno which will feature not only artisanal pizza, but also a menu of bar food and Bloody Mary Brunch items on weekends, like Dutch Baby pancakes and baked Huevos Rancheros.
For retail, the Artisan’s Bottega has incredible imported Italian food items as well as jewelry and up-cycled handbags. The Marketplace has 34 individual “stores” on 4’ x 6’ chrome shelves and walk in refrigerator and freezer doors which include:
Coquette cakes
Bountiful Cow cheese and cured meat
Picnic Catering’s charcuterie plates
baked goods by Bakery La Antigua
Dragonfly Teahouse has food items
Talula BodyBar
BeeLuminous
Bodid Woodworks
Paseo Pottery
Bob Hazeltine’s blown glass
Sweet & Saucy
Kikipak
Avery’s Farms black garlic
Alberto Zalma fine art
Zero Waste Santa Fe
I still have walk in Freezer doors available which would be great for a butcher, or chef with prepared foods, and will be adding 12 more dry shelves. This is a great opportunity for vendors: a dry shelf is only $150 a month and a walk in door is $250. We provide a cashier and do not take a share of profits.
The loft will be utilized as an event space available for meetings, we will also feature wine events, classes, pairings with our vendors and others as well as chef demonstrations.
What else can we expect to see at the Luna site?
My goal is for Luna to be “the” destination for fun and community. All of our tenants including Radish & Rye, Ohoris Coffee, NM Hard Cider Tap Room, Wallflower, Southwest Urban, Salon Pura Vida, John Day Law, Old Wood and Durham, Spalding & Pittard Law are local people – nice and energetic people engaging in their profession with contagious enthusiasm. We are going to have cooperative events with all of these businesses. I’ve also been talking to Jaime Lenfesty about having live music in the courtyard and inside Chomp on a regular basis as well as possibly even doing a little music festival in the parking lot every year.
Chomp hours: 11:30 am to 7:30 pm Tuesday through Sunday, and open late on Friday and Saturday. Website: chompsantafe.com, Social Media: Facebook & Instagram @chompsantafe