“A long gravel road off US 285 winds into the brush, taking guests to the reservation-only restaurant and inn operated by owner and chef Graham Dodds. Silence wraps this secluded location in a veil of mystery, both from the restaurant’s seemingly esoteric modus operandi to the moment one steps foot on the gravel parking lot, where not an echo comes from the mesa beyond.”
— Liam Easley, Taos News
Photo: Nathan Burton/Taos News
“… A meal at NOSA Restaurant is, in a word, singular. From the gorgeous, secluded grounds in the Ojo Caliente River Valley to the immaculately designed dining spaces to the prix fixe meals crafted from scratch each week, every detail feels both intentional and ephemeral — like a daydream that’s different every time you revisit it.”
— Kristen Cox Robey, The Santa Fe New Mexican
Photo: Kristen Cox Robey
“It’s always been super important to me to source food that I know how it’s being grown and meat, that how I know how it’s being raised… And I feel like that’s how people would like to eat and should eat, what’s around at that time of year. And so that’s really how I plan my menus: I find a special ingredient, I create a dish based on that ingredient, and then it goes from there into the other dishes and there’s a thread that ties the menu together… a narrative that speaks to a certain region or a certain style of food.”
— Chef Graham Dodds interviewed by Bunny Terry, I Love New Mexico Podcast
Photo: NOSA Restaurant
“As the sole chef and innkeeper on duty, Dodds preps, cooks, plates, and, often, checks guests in, all while tending to a simmering beef stock… Much like the space, the evening’s five-course meal manages to feel both rustic and elevated.”
— Candolin Cook, Edible New Mexico
Photo: NOSA Restaurant
“Surrounded by the songbirds and sunsets of the Río Ojo Caliente valley, [Chef Graham Dodds] has realized a seemingly impossible dream—to own and run his own luxury retreat, working solo in the kitchen to tailor his weekly menus according to what’s freshest. That commitment includes a wine list focused on natural wines and New Mexico vintners, as well as the restaurant’s many partnerships with local purveyors.”
— Molly Boyle, New Mexico Magazine
Photo: Earsight Design
