A Mano means “handmade” in Italian, a concept that is carried through all aspects of the kitchen repertoire…
At Trattoria A Mano
Our focus is to transport our guests through time and place by providing authentic Italian dishes and an atmosphere reminiscent of a cozy, rustic, local village hangout…
Relaxed, friendly, rustic & charming
Combining a well-chosen wine list with draft beers and attentive yet friendly service, A Mano is perfect for a family outing, a get-together with good friends, a date night, or that special celebration!
What we offer
Innovative renditions of classic italian salads, made with the best ingredients, locally sourced.
Baked daily in-house using organic flour, semolina, fresh herbs and spices.
Freshly made pasta
Eight different pastas are painstakingly produced every day by our expert chef. Gluten-free pastas can be substituted for any of our preparations.
Whether it’s the long-braised pork osso buco, the tuscan steak, or the grilled branzino, there is something to suit all appetites and styles.
Our sauces are made with the best ingredients, such as imported italian tomatoes, olives and cheese.
Our delectable sweets are prepared in-house under the guidance of our master pastry chef.
Meet our team
Over 60 Years of Combined Culinary Experience All In One Place
Executive Director of New Mexico Fine Dining
Charles Dale is an acclaimed chef and author, and a 35-year veteran of the food and restaurant industry. Charles’ restaurants have received critical acclaim and international press coverage, with recognition from Food and Wine Magazine, the James Beard Foundation and Wine Spectator. At Trattoria A Mano, you’ll find him working behind the scenes, creating authentic dishes that pay homage to handcrafted Italian cuisine.
Although Michael grew up in Los Angeles, where he attended Le Cordon Bleu College of Culinary Arts, he spent much of his youth in Santa Fe with his grandparents, who live here. He was influenced at a young age by his Sicilian grandmother, with whom he would shop for groceries, and return home to prep and cook. Michael began his professional culinary career in 2010 in Santa Monica at Rustic Canyon, moving from there to the cutting edge kitchen of Farmshop in Los Angeles and on to Bucato as Sous Chef. In 2015, Michael came to Santa Fe to accept the Sous position at The Compound, where he stayed for two years. When the opportunity arose to join the opening team at Trattoria A Mano, Michael’s expertise at making fresh pasta, along with his Italian heritage and experience in fine restaurants made him the perfect candidate to run the kitchen. He oversees a team of eight, creates and executes the nightly specials, and ensures that each dish is prepared to his exacting standards.
Culinary Director for all NM Fine Dining restaurants
Andrew most recently served as Chef de Cuisine for Eloisa Restaurant in Santa Fe, and was previously chef and business partner with Mark Miller in Coyote Cafe and Red Sage in Las Vegas, Nevada.
Elise grew up in Washington, DC where she began waiting tables while attending the Maryland Institute of Art, specializing in photography. Attracted by the flora and fauna of the West, she moved to the San Juan Islands, working at the renowned Oyster Bar for nine years before moving to Santa Fe and joining the team at Bouche. As Assistant Maitre D’, Elise garnered a loyal following; her natural charm and poise, coupled with her attention to detail and easygoing management style made her the obvious choice to run the front-of-house at Trattoria A Mano.
Make a reservation
There’s a table waiting for you at Trattoria A Mano. Booking a table online is easy and takes just a couple of minutes.