About

since 1971

When The Bull Ring of Santa Fe won the first of its many Golden Bowl Awards (An award begun in 2000 by The Santa Fe New Mexican daily newspaper) for the "best steak In Santa Fe" it marked one more step in a journey that restaurant owner Harry Georgeades began in 1995.

For almost four decades previously, The Bull Ring had built its reputation as the most popular dining and gathering spot for state and local political figures; as the place where conversations of business, art, local events, politics, sporting news, or the "theme-of-the-day" are equally at home. But, it really didn't have an identity as a restaurant.

Nestled in a 150 year old adobe compound, The Bull Ring was located right next door to the state Capitol and relied heavily in its location and clientele to ensure its place in the highly competitive Santa Fe dining scene.

In 1995, Georgeades changed all that.

First, he decided to move. More importantly, the eclectic menu that had been the staple of the lunch and dinner menus for so long was going to change. The new Bull Ring was going to be about … beef. USDA prime. Corn fed. Hand cut daily. The best available anywhere. Beef.

"While we had great success in upgrading the menu and quality of our food at the old location, we also knew that there wasn't a real focus to our food offerings or something that set us apart from the other fine restaurants in Santa Fe," Georgeades says.

"My instincts were to concentrate on the finest beef and make sure Santa Feans knew what we had to offer."