Sunset supper at The Stakeout

WHAT COULD BE more inviting than to enjoy a cocktail and a nosh with a dramatic panoramic sunset? The Stakeout, a historical Taos dining spot on Outlaw Hill has a lookout point you imagine sharing with Butch Cassidy and the Sundance Kid.

The craftsman touches by CJ Burnett to the remodeled Stakeout were a great improvement. Hand-carved doors, newly opened spaces that reveal glistening plaster, new restrooms with copper penny floors and copper accents throughout the building are lovely. Kiva fireplaces burn with fragrant cedar while new glass doors are left open onto the terrace.

The event concept restaurant caters weddings during the summer along with birthdays, anniversaries and graduations, also fills its calendar with a Sunset Supper Club. Chef-in residence till mid-November, Mina Seck sets the tone with her New Orleans casual fare in a Southwestern atmosphere.

Originally from Pennsylvania, Mina got her start in the restaurant business at age 15. Today, she owns BeetsNThyme, a catering business in New Orleans. Invited by the three Stakeout partners CJ Burnett, Cecelia Cuff and Meredith Stoner to come to Taos for the wedding season, Mina brought her love of locally-sourced produce combined with family-style dining.

When we arrived at 7 p.m., “grazing stations” on the front deck were soon set up with a charcuterie selection of meats, cheeses, fresh pickled treats, spreads and bread. Guests were encouraged to munch, relax and mingle. The establishment is still awaiting a liquor license so the affair was BYOB.

The gathering of 42 people seemed to delight in sharing what they brought. After more than a year of social distancing it felt almost foreign to enjoy normal human interaction. But what a joy it was to find paths crossing with people from across the plains coming to appreciate the food and expansive landscape.

After sunset everyone was summoned inside. Two, long banquet tables were artistically set with tall glass cylinder candles, dried cactus and wildflower arrangements. Large bowls of freshly harvested greens, turnips, radishes and tomatoes were strategically placed to be passed among guests along with a choice of tantalizing buttermilk or lemon-sage dressing. Next, the staff brought out a creamy polenta, grilled farmers market vegetables, and tender garlic-braised bison short ribs. Everything was delicious.

The only disadvantage to the removal of the walls was the alteration to the acoustics. It was quite a cacophony of sound while trying to converse. It was fun, entertaining and challenging at times when one could not decipher what their neighbor was saying, but everyone was sharing.

The staff and service was excellent, but the time between courses was longer than expected, so by the time dessert was served at almost 10 p.m. some people were wavering in conversation.

The chef came out to take a bow, express her gratitude and announce her next dinner will be held on Saturday, Aug. 14. Her specialty is homemade ricotta and pastas, and she plans to feature two pasta dishes.

After dinner, the evening continued for some who sat on the deck to enjoy the night air and visit with new friends. Others found their routine of being in bed by 10 p.m. a tough habit to break. But all who attended found it hard to believe they were in Taos.