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Wall Street Journal

The print version had a WAY bigger picture than the online article but thanks to Nellie Tischler, Co-owner of Paper Dosa for the pick!

 
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Local Flavor

"Each dish and daily special nearly sings out from the menu with wholesome ingredients combined in flavorful ways. Take, for example, the cheese and fruit toast, a combo of blue cheese and apple with watercress, whipped ricotta, toasted almonds and local honey. Or the avocado toast with radish, arugula, lemon vinaigrette, Reggiano and a rich lemon aioli. The Japanese bowl blends kokuho rice with a tangle of kale, carrots, roasted yam, edamame, shiitake mushrooms and a miso mushroom broth."

 
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Pasatiempo

"...Opuntia has clearly found a place in the heart of its community. It is calm, comfortable, and never empty. A simple café in many ways, it also dances on the edge of the “shoppable restaurant” trend, selling not only food and drink, but also the cups, bowls, and plates on which they are served."

 

UNUM

"Don't let your need for defining yourself in the world pin you down into any expectations of what others label you as." READ MORE

Santa Fe Reporter

"...Opuntia highlights notions of what makes the Baca Railyard area so visually appealing: There is no kitsch or bright colors and patterns, only natural textures and organic shapes, cleanly rendered in neutral shades of cream and taupe. It makes a beautiful restaurant space..." READ MORE

Santa Fean

"The setting is dramatic and lovely with a copius amount of sunlight spilling through the towering windows..." READ MORE