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    The Crown Room

    3.6 (62 reviews)
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    Robert B.

    I've been to a few fine dining restaurants in my day. The Crown Room seriously has their act together and really does it right. One thing I hate at fine dining establishments is the air of snootiness that you often get. The whole, nose in the air, casual disdain or even smug superiority is anything from annoying to downright insulting. I got none of that at The Crown Room. From the manager, the bartender to the wait staff, they couldn't have been more friendly if they tried. I got the impression, more than once, that they genuinely cared if we had a good time and had everything we needed. Not just to get a good tip or whatever, but a genuine care. Very cool. You expect the food at a fine dining restaurant to be good, and The Crown Room doesn't disappoint here either. The Maryland jumbo lump crab appetizer was generous and perfectly seasoned. The spinach salad with bacon-wrapped scallops was perfectly proportioned, elegant and delicious. After that came the palate-cleanser of a very light sorbet with Dom Perignon - wow. My entree of sea bass was perfectly cooked and moist. The black truffle mashed potatoes were slightly overly salty, but otherwise wonderful. And then, of course, desert. Bananas foster flambeed table side over vanilla ice cream. Wow! Of course the enormous carrot cake and black forest cake looked amazing! The bar has one of the best scotch collections I have seen. Not that they have a thousand varieties, but they do have a very nice selection of rare and exclusive brands. It's all about quality over quantity when it come to that and they do not disappoint. Scotch not your drink? No problem. They have a full bar and a number of nice, local beers as well. In fact, I was pleasantly surprised at the fact that they made a concerted effort to carry a number of local NM beers, wines and alcohols. Beyond that, their wine list is extremely impressive, and rivals restaurants that I have been to in Napa that have awards from Wine Spectator. Nice. The location is odd for ABQ. Sure, in Vegas you can find the most amazing restaurants in casinos, but that's not really true here. The Crown Room changes that. Don't let that throw you. Of course the free valet parking doesn't suck either. As you probably have already guessed, this place is not cheap. That being said, it's certainly not the most expensive place I have been either. For most of us, this will be a special occasion kind of place. There are a few of those here in Albuquerque, but The Crown Room is definitely a worthy addition to that elite, upper crust of restaurants here.

    Kaitlin J.

    Came here for Mother's Day and wasn't impressed at all. Especially for the price. The only thing I did enjoy was my drink. I got the prime rib which they didn't allow to be cooked med rare, which honestly when I get prime rib I've never had it any other way than red/med-rare/rare. It was on the dryer side and the potatoes on the side weren't to my liking. The offered an omelet cooked your way, bacon,sausage, some kind of dish, fruit, salad and desserts in a small form of a buffet style. And a mimosa for only the mother's. $50 a person for that. I could have had better at the Sandia buffet honestly. And they tried charging my son who is 4 $50 for his plate too. Which was chicken fingers and fries. The waiter did correct it but still charged us $15 for his meal. Let's just say I won't eat here again.

    The finale!

    Had a wonderful Valentine's Day dinner tonight. Everything was wonderful from the homemade breads to the Brie to the salad to steak and linguine. The dessert was chocolate covered strawberries and a red velvet crusted cheesecake For two! Yum! All was delicious and the service and atmosphere was great! The Crown Room is definitely a hidden gem in Albuquerque for sure!

    Inside the crown room
    Daniel D.

    My buddy wanted to Gamble, but also wanted a beer. We drove to several breweries and restaurants in our area around 7pm to discover them all completely packed and parking great distances just to walk in and wait to get a seat just didn't seem worth it. We even went as far as Isleta Casino to find no parking at all even by the resort and fun connection center. By the time we hit the dirt we said the long walk to probably not get the machines we wanted didn't seem worth it. So as a last resort we gave The Downs Casino a try. Parking was pretty full but we managed to find a space. I needed to use the restroom and we saw the food court area so my buddy went on a search for beer as I headed to the restroom near there. I found this place by accident. I saw the door and the sign having no idea what was behind it, and well my curiosity got the best of me so I opened it to see a bar. I called my buddy and we drank there. We're not too familiar with this casino because our first visit didn't leave us with a good impression. This restaurant and bar was a neat surprise. Honestly it was pretty nice and gave an upscale vibe. We just wanted a beer so we sat at the bar and it was a site for sore eyes. I wished they offered beer on tap instead of bottled and had more of an array of beers. Our server was a nice gentleman that gave us the run down and treated us well. If we come back to the Downs we will probably come back. Supposedly there's another place on the other side but guess we'll have to explore the next time we're in the area, but we won't forget this neat little gem.

    Bananas Foster, tableside
    Jeremy S.

    To describe the service as "good" would not do the experience justice. Basically we were ushered through a sequence of savory environments with seamless transitions. I will use the word "talented" to describe the staff. For cocktails, I highly recommend the manhattan at the Crown Room. It is currently the best I've had. The dominant tone is a fine 6 year bourbon with an elevated bitters and a gourmet port soaked cherry. However, good ingredients are useless without a keen talent to shake it properly. There were no broken ice shards or the watered down flavor you get from over zealous shakers. It was perfectly mixed. The berries a la mode in Chambord flambe is prepared table side with 18 inch high flames. The taste is incredible and I am compelled to return for more. (Bananas Foster is also flamed tableside. You'll not want to miss the show (because they don't bake the cake tableside...). The filet mignon is served with a terrific au poivre cognac which lends a heightened tannin on the palate. The steak was prepared to the correct temperature and had a fine texture. This was paired with a surprising Malbec. I think of Malbec as a monochromatic blending wine due to its role in the Bordeux regional. This dominant tone emerges as a molasses or chocolate due to the oak. This tone is what matched so well with the Cognac bark on the steak. The surprise was that the Malbec was quite robust on its own and had a terrific balance of bright fruity tones On the subject of main courses, I also had a sample of the bass which was exquisite. I do believe I felt a tinge of jealousy because the bass was possibly the better tasting. However, comparing a steak to a fish is no more futile that an apple to an orange. (oranges are better!) I discovered truffle oil this evening. I love how it adds such a terrific complexity to the buttery saltiness of the mashed potatoes. Certainly a highlight that I recommend. I will be seeking truffle oil in the future as a point of attraction. In context, the prices may be daunting in the paradigm of Albuquerque, and for this reason I encourage people who want the best economics for a fine dining experience to look out for tasting events where you can get double course meals with wine matches for a price on par with the regular menu.

    Philip C.

    Insanely amazing. I was fortunate to visit The Crown Room for a Yelp Elite event. I'm very glad that I RSVP'd! First, the bad. This place is going to have an uphill battle overcoming its location. The Crown Room is a beautiful, small venue located inside of the newly renovated Downs Race Track Casino on Louisiana & Central. It's not a good neighborhood, and that may be an issue for some that drives them to drive elsewhere. It you can make it into the parking lot, and I suggest that you give it a go, you'll find prompt valet for the casino and restaurants and a short walk over to The Crown Room. You enter into a dark lobby and small, well stocked (very well stocked) bar. The dining room is very small - maybe 15 tables, tops. Reservations, from what I understand, are absolutely required. From the bar, I tried a sample of a Manhattan and a Mint Julep, both made with whiskeys from Taos. They were both great. The Manhattan was made with a port wine cherry and elevated vermouth which made for a deep, richer Manhattan. I have no point of comparison for the Mint Julep, but is was fresh and sweet, which is what I think they should be? The bartender knows to stir a Manhattan and shake a martini, which I definitely appreciate. Absolutely everything on the menu was incredible. First, a Maryland lump crap appetizer. Fresh and tasty, very standard. The oysters with pancetta were beautiful and incredibly tasty. The salad was a work of art: spinach wrapped in a ribbon of cucumber along with some bacon-wrapped scallops. Perfection. I'm getting hungry again... Before dinner, a palette cleanser sorbet topped with a teasing amount of Dom Perignon. Dinner - there are insufficient positive adjectives to describe this course. I ordered sea bass. It was moist, flaky, and buttery. The sear was perfect. It was served with this half tomato that was cut fancily and filled with some sort of creamy spread - I'm not sure why. And the tomato was reminiscent of something from the 1950s, but I think that was purposeful. My asparagus side dish was crisp, garlicky, and delicious. I tried the black truffle mashed potatoes - words cannot do the potatoes justice, so I won't try. Just order them and enjoy. I was fortunate enough to try both the filet and the veal. The filet was a perfect medium and was probably easy to cut with a fork. I'm not familiar with veal, but the presentation of it was top notch and others said it was spot-on. For dessert, I thoroughly enjoyed the carrot cake. The black forest cake was equally moist and flavorful. Berries with chambord and bananas foster were both prepared tableside, complete with flambe! Drive over to The Crown Room for a special dinner - anniversary, birthday, graduation. Expect to spend at least a couple of hours working through all of the courses. This place won't disappoint!

    Jovanna L.

    I wish i could give this a 5 star. I will give it a 2. As we walked through the door the bartender yells out to Us. "Steve?" Steve answers "Yes" he says do you need a wine list and walks off. We had the restraunt to our selves for about 20 min. We dined for 2 hrs. The bartender/greeter/server was running with his head cut off! Another couple sat As well. Our server acted as if he had a packed restaurant. The service was terrible. The food was good! I would have said Great but the steak was cold. I tried to order crab claws but the Chef didn't make any today then ordered bananas foster and they didn't have bananas. They did give us Cherrie Jubilee for free. The chef came out and cooked it in front of us and the brown sugar wasn't cooked down. 4 cocktails 1 steak dinner with an added scallop salad and added grilled salmon. $80 I will not be returning

    Jack R.

    Hidden gem in a casino. Very low key and excellent food. The tomato shrimp bisque is terrific. After the soup, the waiter brought out an excellent aperitif and splashed it with sparkling wine. The short ribs come as an enormous portion. I can't believe this restaurant isn't packed. The short ribs are the most tender that I've ever had. The chef came out and said it was a new item and wanted to know what I thought. He knocked it out of the park.

    Bison New York
    Colin S.

    Four stars is definitely good but since the Crown Room's opening a few years ago I think it's slipped a little. Overall our recent meal here was fine but sometimes the little things aren't right and when you are paying premium prices and expecting a superb experience you notice them. The service was great, all two of them. For a time we were the only diners with people coming in and deciding to turn around after a quick look. It was a Thursday night. I had fond memories of my previous experiences there so I ordered the Lobster Cocktail with full confidence. This $24 appetizer was overcooked and light on the Lobster. Not like before unfortunately. Little things like no fresh beer glass and an embarrassing pour overflowing with foam all over the place.The champagne they used for the sherbet palate cleanse was completely flat. The Special Halibut dish wasn't particularly noteworthy. On the positive side I really enjoyed my Bison New York Strip. You don't see that offered many places and considering how lean that cut of meat is the preparation was spot on and not overcooked. The Crown Room hasn't quite maintained the standards they showcased before and I hope they can regain them.

    Virgin mint julep
    Jane V.

    Super close to 5 stars. Their food and service are totally 5 stars. I was wowed by all of my courses. The bartender and servers were amazing. So why am I giving this fine place 4 stars? The restaurant itself has a great atmosphere. However, the venue which holds it and the bathrooms aren't as elegant and fancy. Also it's really pricey. I wish they had a bar menu with a few options that are just as tasty but a little more affordable. Don't forget to dress up!

    Soupy creamed spinach (see review)

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    Page 1 of 2

    Ask the Community - The Crown Room

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    Sixty Six Acres - Shishito Peppers - not spicy. Still very good.

    Sixty Six Acres

    4.4(548 reviews)
    5.5 miNorth Valley/Los Ranchos
    $$

    Great servers! Everyone was helpful and kind so front of house manager must be doing their job!…read moreFood was delicious. Crispy Brussels sprouts had great flavor but way too much cayenne pepper (which adds nothing but heat) my husband ate them but said he would prefer less heat. I had 2 bites and gave up. Baked brie was amazing I loved the granny Smith apples! My husband loved them too. We also got the hummus duo which has dates on it and I used a date in the brie that was fantastic! I'll ask for that next time! It was the bomb. Hummus duo was good the watermelon radish was beautiful on the plate but gave both hummus a bitter flavor. Shrimp and grits. We live in Alabama currently and this was our least favorite dish of the day. Shrimp were cooked well and so were the grits but there was just something else it needed. Parmesan cheese and some onions maybe. Greek salad delicious. The flash fried chick peas made it. We needed more dressing and the wait staff was prompt and sweet about it. Spicy Lime Ceasar was ok till he requested more dressing then it was amazing. I was afraid of ordering it but the dressing wasn't too spicy . White sangria I had was disappointing it was more of a 1995 wine spritzer than a wine infused with citrus which is the very essence of sangria. It was ok and had I ordered a wine spritzer I would say yummo but I ordered sangria. Pork Belly flat bread was the winner of the night the tomato jam made that dish. I would love more on it next time but we will definitely be ordering that dish again! Yes we had a lot of left over food! But I love sampling a menu and this menu has a lot to offer. We will be back to try 4 or five other things. I look forward to my return.

    We went to this restaurant for a belated Mother's Day dinner. A place we've wanted to try for some…read moretime. It was a very pleasant meal and a lovely evening to dine on the patio. (Except for the noise from an occasional loud vehicle that drove by!) We ordered two appetizers: Korean Chicken Bites and Parmesan Zucchini Ribbons. The chicken bites weren't our favorite. Just okay. But the zucchini ribbons with the lemon basil aioli were so good! I would go back just to order that starter again. One disappointment is that I really wanted to order the Shishito Peppers. No longer on the menu. My meal was the Pastrami Reuben with fries. I switched out the Swiss cheese for cheddar. I liked the meal, and it was enough to bring half of the sandwich home for lunch the next day. The other two ordered the Crispy Pork Belly & Tomato Jam flat bread. One liked it, the other was just okay with it. Two of us ordered sangria. It was white, which came as a surprise to us. It was less sweet than we prefer. Another in our group ordered a mocktail and quite liked it. Got a second one and I don't believe they charged for the refill. Unfortunately, I didn't get the name of it. It might sound like I have too many issues to give a 4-star rating, but I stand by it. The amience was nice. The wait staff was pleasant. The menu was creative. I'll definitely go back.

    Photos
    Sixty Six Acres
    Sixty Six Acres - Korean Fried Chicken Bowl - yummy!

    Korean Fried Chicken Bowl - yummy!

    Sixty Six Acres - Fried Tofu w/peanut sauce. Good.

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    Fried Tofu w/peanut sauce. Good.

    Monte Carlo Steak House - Fried Zucchini

    Monte Carlo Steak House

    4.0(480 reviews)
    6.5 miBarelas/South Valley
    $$

    Technically it's called Monte Carlo Steak House and LIQUOR STORE, thus making this the best Prime…read moreRib from a Liquor store in the world. Yes it's divey, but in a way that taste buds don't care about. If you recall Hell or High Water, this feels like that cafe, but less sassy a wait staff. Decor is lots of old wood, leather booths, neon signs. It sort of feels like Old Vegas. Old, but not run down, classy in it's age. Drinks are dive bar classics Cape Cod on a menu, Sutter Home and Cavit. LIIT, lmeon drop, tequila sunrise, what are we 12 now. I actually like a bohemia, shiner, guiness (not on tap) with my dinner. Their early week special is a 14oz boneless strip which is beefy and juicy, don't over cook this as it will toughen up. Their late week prime rib is thick, tender and wall to wall pink. They do have horseradish if you ask. Their ribeyes are on the smaller side, but very good quality. They have their own butcher and not a chef who does the butchery. The baked potat is generous sized and well accompanied. Prices are decent, quality is good and portions are excellent. Feels more midwest than southwest in vibe, but the Greek immigrant influence is interesting as I'm curious how Bakalava and dolmas and a shish kabob might taste. The Ham & cheese and grilled cheese just seem out of place, but not more than seeing Milk on the menu.....with sizes offered. My ideal meal here is the late week speciall prime rib, with fried shimp and chopped green chilis. Fried mozzarella sticks and a shrimp cocktail to start. They let you order cold center which is how I like my porterhouse and ribeyes. The salads don't come with tomatoes, but their burgers do, weird. Lots of Locals, but not a locals only joint, plenty of travelers being pointed this way makes this feel a little like a classy TRH.

    It was fun to go to one of the oldest steakhouses but overall was just ok. Steak was just ok…read more Waitress said fries are homemade and really good. They were undercooked with no flavor. Jumbo shrimp weren't good. Ambiance is dim and very cluttered. Service was good. Long line starting around 530p. Oh the homemade ranch dressing in the salad was really good.

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    Monte Carlo Steak House
    Monte Carlo Steak House - Oz Boneless Rib Eye Steak

    Oz Boneless Rib Eye Steak

    Monte Carlo Steak House

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    Antiquity Restaurant - Special Salad

    Antiquity Restaurant

    4.4(545 reviews)
    5.9 miOld Town
    $$$

    For our 20th anniversary, we were looking for more than just a great steak dinner, we wanted an…read moreexperience. After several locals recommended Antiquity, we quickly learned why reservations are so hard to come by. We couldn't secure a table on our actual anniversary, but managed to get one a couple of nights later, and it was well worth the wait. From the outside, Antiquity is understated. Step inside, however, and you're immediately welcomed into a warm, intimate atmosphere that feels like a hidden gem tucked away in Old Town Albuquerque. Owner Steve, who has been running the restaurant for nearly three decades, greeted us personally. His passion for hospitality was evident from the moment we arrived. While we waited briefly for our table, he took time to learn about us, ask what types of food we enjoy, and offer thoughtful menu recommendations. The restaurant itself is charming and authentic, with an old-world steakhouse feel that perfectly complements the historic New Mexico setting. Many of the tables and booths are arranged to create private, intimate dining spaces, making it an ideal choice for special occasions. We were touched when Steve seated us at what he called the "anniversary table," complete with a small scattering of heart confetti, despite our celebration having technically passed. Service throughout the evening was exceptional. Rather than relying on a single server, the entire staff worked seamlessly together. Water glasses were never less than half full, empty plates disappeared almost instantly, and every member of the team seemed genuinely invested in ensuring guests had a memorable experience. Even the kitchen staff engaged warmly with diners, adding to the welcoming atmosphere. As for the food, it exceeded every expectation. We started with oysters on the half shell, which my husband thoroughly enjoyed. I upgraded to the special salad, a beautiful combination of greens, apples, strawberries, mandarin oranges, walnuts, bacon, and a creamy mini brie, all brought together with a delicious pear vinaigrette. For our entrée, we chose the Châteaubriand for two. It was expertly prepared, carved tableside, and cooked perfectly. Every recommendation we received was spot-on, and the meal was so impressive that before leaving, I made another reservation for later that week just so I could return and try more of the menu before our trip ended. Antiquity offers beer and wine rather than a full bar, which was perfectly fine for us and fit the restaurant's classic, understated character. This is not an inexpensive dinner, nor should it be. What you're paying for is exceptional food, genuine hospitality, flawless service, and an atmosphere that is increasingly difficult to find. Antiquity doesn't simply serve dinner, it creates an experience. If you're visiting Albuquerque and looking for a memorable meal, especially for a special occasion, this restaurant deserves a spot at the very top of your list.

    Such an amazing dinner! Our waiter Daniel was awesome very personable and gave great…read morerecommendations. The atmosphere was very romantic and warm. We got the crab cakes and the soup of the day (gumbo) both were fresh and seasoned well. For the entree we got the Henry IV and the filet both were cooked to perfection and probably some of the best steaks we have ever had. This will now become an automatic go to for any special event. Will be back for sure.

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    Antiquity Restaurant - Kitchen oven for meat

    Kitchen oven for meat

    Antiquity Restaurant - Crab Cakes

    Crab Cakes

    Antiquity Restaurant - Chowder soup

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    Chowder soup

    3128 Social House - Steak & Potatoes

    3128 Social House

    4.4(73 reviews)
    2.3 miNob Hill

    Overall: Yes, go!…read more Food: we tried several items from the appetizer menu- mushrooms: crispy, lightly battened and served hot. It was perfect. Beet carpaccio- I was really impressed with the complexity of the flavors. I'd order it again. Charcuterie board- duh, yes. It's really easy to screw up a charcuterie board, they didn't. It was perfect. Dinner was everything from a salad, to the duck, to the short ribs. Service: Great but could be better. Honestly, they were very busy and everyone was pitching in. Everyone was kind and extremely helpful and professional. I give them credit for getting everything done correctly and for doing that while they were extremely busy. Ambiance: Chill vibes, casual, some would say hipster vibes. It was such a chill environment. Perfect for dates or just sharing food with friends

    I had an absolutely flawless dinner here today, and I'm officially calling it one of the best spots…read morein Albuquerque. If you're in Nob Hill and looking for a meal that actually delivers on every level, this is it. The steak was prepared to perfection incredible sear, juicy, and the toppings added such a sophisticated layer of flavor. Even the presentation was high-end; you can tell the kitchen really takes pride in their craft. Beyond the food, the vibe is spot on. The ambiance is stylish and perfect for a night out, and the service was 10/10. The staff was attentive and made the whole evening feel like a priority. I'm giving this place full marks for food, service, and atmosphere. I'll definitely be back for another round!

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    3128 Social House - Dining area

    Dining area

    3128 Social House - Featured Catch; Alaskan Halibut

    Featured Catch; Alaskan Halibut

    3128 Social House - Proper old fashioned

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    Proper old fashioned

    Seasons 52 - Wood-Grilled Filet Mignon served with broccolini, Yukon mash, red wine and mushroom sauce.

    Seasons 52

    4.2(631 reviews)
    2.1 miUptown
    $$

    It is the distinct duty of any gentleman or lady of letters to record those moments in life where…read morethe ordinary boundaries of hospitality are not merely met, but shattered entirely by an exhibition of supreme mastery. To pass over the events of the previous evening in silence would be an affront to the culinary arts and a disservice to the public good. Thus, I feel compelled to commit to parchment a thorough and exhaustive review of an evening spent in enjoyment of a magnificent steak, supported by attendance of the highest caliber, and set within an environment so thoroughly unexpected as to cause a profound shock to the senses.

    Service was top-notch. The place was full and it was loud and we had trouble hearing each other…read moreacross the big round table. I moved from my chair at the end of the table to the end of the "booth" which helped some. Our party of 5 ordered appetizers, sides, mains, drinks & desserts and everyone liked their food EXCEPT the truffled risotto. It was too salty for me (though not everyone) but it was unanimously agreed that the rice was not done. Hard rice in a risotto is unacceptable. I ordered the Brick-Oven Roasted Chilean Sea Bass and I liked it. I love the calorie counts but some of them seemed hard to believe (like the gnocchi).

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    Seasons 52 - Caramelized Grilled Sea Scallops served with broccolini and mascarpone risotto.

    Caramelized Grilled Sea Scallops served with broccolini and mascarpone risotto.

    Seasons 52 - Cedar Plank-roasted Salmon with seasonal vegetables, marble potatoes and dill-mustard sauce

    Cedar Plank-roasted Salmon with seasonal vegetables, marble potatoes and dill-mustard sauce

    Seasons 52 - Seasons 52 has a wide selection of varietals on our wine menu

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    Seasons 52 has a wide selection of varietals on our wine menu

    The Crown Room - newamerican - Updated June 2026

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