II Piatto is a popular Restaurant in Santa Fe,.located one block north of the historic Santa Fe Plaza, in the heart of the chic Destination Marcy Street district, Il Piatto has been a local favorite since 1996. 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.
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Il Piatto offers prix fixe sélections and two daily Happy Hours featuring half price appetizers and glasses of wine. Late night dining seven days a week sets Il Piatto apart, while including classic Italian dishes such as, house made Papparadelle pasta with braised duckling, as well as embracing southwest flair such as red chile linguine with fresh mussels.
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Named top 20 Best New Restaurants by Esquire Magazine, featured in Gourmet, Bon Appetite, Travel & Leisure, Local Flavor, nominated for a James Beard Award and received four stars from the Albuquerque Journal.
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
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Maccione as well as other top restaurants in the United States and Michelin Starred restaurants in France. Chef Matt helped pioneer the Fresh Market Restaurant Movement in New York City's East Side at DuMarche and set the standard for French cooking in Santa Fe at Bistro 315. At Santa Fe's Il Piatto
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Cucina Italiana he won Esquire's top 20 Best New Restaurants and in New Orlean's Faubourg Marigny he anchored the emerging neighborhood with the innovative Creole restaurant and bar Belle Forche. Today he works closely with Santa Fe's Farmers Market, oversees his Italian operation and is currently working on his first book.
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