95 W Marcy Street, Downtown Santa Fe, New Mexico
Santa Fe's Favorite Dining Since 1996 / One Block North of the Plaza
"Best New Restaurants 1996" - Esquire Magazine Local Hero Award "Best Restaurant 2013" - Edible Santa Fe / Albuquerque / Taos
“The Best Chef in Town” Phoenix Magazine - February 2013
Afternoon Happy Hour 7 Nights a week from 4:30 til 6 pm Half OFF appetizers and Selected wines by the glass. Late Nite Happy Hour 7 Nights a week From 9 pm until 10:30 Half Off Selected Appetizers & Wines by the Glass or a 3 Course Prix Fixe $25.14
“Sublime” - New York Post 2013
“Chef Yohalem continues to charm legions of local fans and lucky visitors” - Fodor's Choice

Located one block north of the historic Santa Fe Plaza, in the heart of the chic

Destination Marcy Street district, and a local favorite since 1996.  In the same year

Il Piatto was named Top 20 Best New Restaurants by Esquire Magazine,  and in 2013,

voted Best Restaurant by Edible Magazine, as well as a 2013 Gayot “Top Spot -

Top Romantic Spots” .  Besides the Four Stars in the Albuquerque Journal, Il Piatto has

also been featured in numerous local and national publications. Boasting an authentic

Italian farmhouse décor complete with a custom wine cave, wine bar, private banquet

facility and sidewalk patio. A leader and proud participant of Farm to Table, Il Piatto

sources its ingredients directly from local farms, dairies and ranches.  

Chef Matt Yohalem

A graduate of Johnson &  Wales University Culinary Arts program,Chef Matt has

worked and studied in some of the finest kitchens with some of the greatest chefs and

restaurateurs in the world. Chef Matt worked at Union Square Café with Michael

Romano, and Danny Meyer. At Commander’s Palace with Emeril Lagasse, and Miss

Ella Brennan. At Le Cirque with Daniel Boulud, and Sirio Maccione as well as other

top restaurants in the United States and Michelin Starred restaurants in France. Chef

Matt has made numerous television and teaching appearances and has served on the

Board of Directors for Santa Fe Wine and Chile, Santa Fe Restaurant Association and

the Santa Fe Farmers Market Institute.

Il Piatto

il piatto menus

upcoming events

il Piatto Presents

VIP Tour, Tasting & Luncheon

at Gruet Winery: Matt Yohalem (GC1)

 

September 24, 2014 | 9:30am - 3:00pm

Bus from Eldorado Hotel at 9:30am - Johnson Street side

 

 

Matt Yohalem, chef/owner of Il PIatto Italian Farmhouse Kitchen, prepares a four course Santa Fe Farmer's Market meal paired with Gruet wines at the Gruet Winery in Albuquerque. Laurent Gruet, winemaker at Gruet Winery since its inception, greets you at the event, takes you on a VIP Tour and Tasting and then joins you for lunch.

 

All tickets are sold.

For Reservation CALL 505 984 1091

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 Il PIatto has been featured in Gourmet Magazine, Bon Appetite and Esquire, as well as numerous national media clippings. Chef Matt Yohalem has been recognized as the winner of the Wine Spectator’s Award of Excellence, nominated for a James Beard Award and has been given Four Stars by the Albuquerque Journal.
Edible Santa Fe / Albuquerque / Taos
Best Restaurant - Local Heroes
Winter 2013 Chef Matt Yohalem, owner of Il Piatto, stands at the north end of the Santa fe Farmers Market, ready to have some fun. His idea of a good time: bantering with the farmers that grow food for his restaurant. Since he began restaurateuring in Santa Fe, Yohalem has fostered this market through patronage, and a chef's brand of tough love. When he first started buying locally for his restaurants eighteen years ago, he wasn't trying to save the world. He was out to get the best produce for his restaurants. Then he found himself in relationships with the farmers, and caring about what they care about.
Pasatiempo
Little Italy
December 13th, 2013 Il Piatto, the self-proclaimed “Italian farmhouse” restaurant just a block from the Plaza on Marcy Street. Chef Matt Yohalem — who began his culinary career in New York and opened Il Piatto in the late 1990s — offers Italian-inspired food that’s somehow both upscale and comforting. He is a champion of the farm-to-table movement — on many afternoons, you’ll see a flatbed pickup truck parked outside, delivering farm-fresh ingredients — and the restaurant recently received an Edible Communities Local Hero Award.
Santa Fe New Mexican
At Il PIatto, Stuffed Vegetables Show Off The Autumn Harvest
October 1st, 2013 Il Piatto, the self-proclaimed “Italian farmhouse” restaurant just a block from the Plaza on Marcy Street. Chef Matt Yohalem — who began his culinary career in New York and opened Il Piatto in the late 1990s — offers Italian-inspired food that’s somehow both upscale and comforting. He is a champion of the farm-to-table movement — on many afternoons, you’ll see a flatbed pickup truck parked outside, delivering farm-fresh ingredients — and the restaurant recently received an Edible Communities Local Hero Award.
Global Living Sumptuous Santa Fe Zen
Summer 2013 My favorite foodie haven, where I could eat several times a week, is chef and owner Matt Yohalem’s Il Piatto, an ode to Ital’s farmhouse kitchens. Perhaps it is his twinkling eyes or the excited way he talks about his dishes and his wishes that makes me want to cheer for his native New York wunderkind. Yohalem, who has worked in some of the most prestigious restaurants in America, now makes Santa Fe his home-sweet-home and devises menus packed with flavor.
New York Post Soothe by Southwest
May 31st, 2013 If you stroll the Saturday morning Farmers Market at the Railyard (1607 Paseo de Peralta, santafefarmersmarket.com) you might run into chefs like Matt Yohalem, whose training included time at Union Square Café and Le Cirque. His sublime 18-year-old farmhouse Italian restaurant, Il Piatto, nods to New Mexico with just the right heat in everything, like red-chile linguine with fresh mussels and saffron crema.
In Good Taste Denver
A Santa Fe Getaway - Foodie Day
May 14th, 2013 I enjoyed delicious huevos rancheros at Hotel Santa Fe where I met well-known and well-loved Santa Fe chef Matt Yohalem who talked to me and the group I was with about how wonderful it is to have a year-round farmer’s market in Santa Fe that is ever-growing. Drawn in by his enthusiasm for eating local, we eagerly followed him down the street to the Santa Fe Farmer’s Market located by the Railyard district, an up-and-coming, chic, redevelopment with galleries, shops, restaurants, a park and soon a movie theater........
Santa Fe New Mexican
On The Menu, Off The Farm
May 21st, 2013 Chef Matt Yohalem, a well-known supporter of Farm to Table New Mexico — an organization that has been helping farmers make connections to local markets since 1996 — shops at the farmers market for his restaurant, Il Piatto. He can get tomatoes, chard, cabbages, arugula, potatoes and value-added things like mustards, chutneys, shiitake mushrooms and baby lettuces at almost any time of year, he said. Locally raised meats are harder for him to use, Yohalem said, because the processing plants are out of state, which means the meat comes frozen and the cuts are not uniform. However, he does use Pollo Real chickens and livers and odd cuts like tongue — especially lamb tongue — when they’re available. More than half of the featured items on his menu come from the farmers market.
Gayot 2013
2013 Top Best Romantic Restaurants in Santa Fe Sometimes we all need a little help when it comes time to impress a date. Certain restaurants may please the tongue and fill the belly but don't tug on our emotions. The selections we have gathered here have that certain something—perhaps a light-speckled patio, or a roving musician, or inspirational garden—that can really impress a date.
Fodor'sTravel
Il Piatto Review Chef Matt Yohalem continues to charm the legions of local fans and lucky visitors who dine at his place with creative pasta dishes like pappardelle with braised duckling, caramelized onions, sun-dried tomatoes, and mascarpone-duck au jus or homemade pumpkin ravioli with pine nuts and sage brown butter. Entrées include grilled salmon with spinach risotto and tomato-caper sauce, and a superb pancetta-wrapped trout with rosemary, wild mushrooms, and polenta. The menu changes seasonally and emphasizes locally sourced ingredients. It's a crowded but enjoyable trattoria with informal ambience, reasonable prices, and a snug bar. For about $30, the prix-fixe dinner, with an appetizer, main dish, and dessert, is a steal. Add a glass of wine from the reputable list of Italians and both your stomach and your wallet will leave happy.
Phoenix Magazine
Santa Fe Three-Way
February 2013 We heard “the best chef in town” was at Il Piatto Italian Farmhouse Kitchen. Helmed by Matt Yohalem, Il Piatto sails a culinary ship from Santa Fe to Tuscany. Anchored by local, organic ingredients, the menu offers entrées like grilled filet of river trout with grilled sweet corn polenta; meltingly tender chicken livers sautéed with pine nuts, raisins, caramelized onions and vinegar; and chicken breast involtini with roasted sweet Italian chiles, prosciutto, mozzarella, and arugula in yellow tomato marinara. Wash it all down with a local brew, like the complex-fruity Marble Brewery Wild Flower Wheat or the monastery-made Monk’s Ale from nearby Abiquiú.
95 W Marcy Street, Downtown Santa Fe, New Mexico

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