nosa
restaurant & Inn

Chef Graham Dodds attributes his love for the culinary arts to spending summers in Scotland as a child, cooking alongside his grandmother with fresh ingredients from her garden, and also to a family friend—a transplanted Swiss chef who taught him how to make a soufflé when he was 10 years old.

Trained at the Western Culinary Institute in Portland, Oregon and Le Cordon Bleu in London, Chef Dodds also learned traditional Thai dishes in Koh Samui, Thailand. He has worked in kitchens across the United States and Europe from Alaska to Vermont, London to Southern Switzerland. In 2005 he returned to Texas, where he led some of Dallas’s top restaurants. Among his many accolades, he was nominated this year (2026) as a James Beard Award semifinalist for “Best Chef of the Southwest.”

NOSA offers an ever-changing menu based on seasonality and inspired by the bountiful ingredients that are available here in Northern New Mexico.

We can accommodate gluten-free and vegetarian dietary restrictions with advance notice.

“… 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

Open for dinner only Monday through Wednesday during Santa Fe Restaurant Week, March 2-4 and again March 9-11. All seatings at 6:30 PM.

Call 505-753-0881 or email hello@nosanm.com to reserve a table during Santa Fe Restaurant Week 2026, and see our page under Preferred Lodging if you’d like to book both dinner and a room for the night!