As with any hardy plant growing at nearly 8,000ft elevation in the Rio Grande Valley, the stalk must be sturdy, solid and strong to support the precious bloom followed by the luscious fruit that will develop given love and tending. That’s us, here at The Love Apple, the sturdy stock that makes this restaurant not just our livelihoods and creative endeavors, but our home and family.

The (love) apple of the restaurant’s visionary and proprietress, Jennifer Hart’s eye is a really decadent, yummy breakfast, preferably involving poached eggs. And vegetables. And truffles. And berries: blueberries, blackberries, raspberries. Potato chips are banned from her cupboards due to her tendency toward them. And French fries, extra aioli please. But not those factory or fast food fries, or anything else from those establishments, that “food” is repulsive, bordering on criminal and unquestionably illness inducing, she is apt to state. Jen’s propensity for spicy red and green chiles, could be a partial reflection of her personality, or a culmination of 30 years as a Taoseña, many of which spent seamlessly managing restaurants. Nature or nurture? She adores a perfect, rich and creamy coffee, particularly when paired with a perfect little pastry. Jen is wine savvy, a quality conossioiur, and madre de daughters Sofia and Lili as well as her middle child, The Love Apple.

Andrea Meyer, chef de cuisine, hails originally from Gunnison, CO but arrived in Taos from Seattle just in time to create the food and menu for The Love Apple. Pre-Love Apple endeavors include: Essential Baking Co Cafe cre-ate-tess and overseer, WSU sustainable agriculture event/education chic, owner of Rustic Greens (an edible landscaping business), and a grape stomping, pate making, milk bottling farmer...(She’s a Gemini.) Please pass Andrea, along with a fried egg, the marjoram, bacon, kitchen whims, independent food, homegrown, savory sweets and arugula—she can’t get enough. You can skip her with the industrial gastronomy, miracle whip, disingenuous food hyperbole, fat free non-foods, sub par coffee, over cooked eggs, and formulaic blah blah, she’s not interested. Inspiration? Stunning vegetables that seem a miracle every time, career farmers and ranchers and local food businesses, and Chef Karen who encouraged her to eviscerate that goat and then prepare a meal in it’s honor, forage for watercress and grind grain into flour and make verjus.

Lisa Lastra found the perfect use for her degree in theoretical mathematics as the money guru for The Love Apple. Meticulous and organized, Lisa’s palate is a bit of a mathematical equation itself: proportional amounts of lots of little things on the plate, preferably vegetables with vivid, contrasting colors and several sides of sauces— not cloying and rich, rather spicy and tangy and crunchy and bright to equal a whole please. Oh, and a bowl of soup. No dessert thanks, but a side of sautéed greens. Raised on her grandmother’s Puerto Rican rice and beans in New York, Lisa moved to Taos and joined the restaurant community 20 years ago. As we know, Taos is not New York, so to satiate her taste for fast-paced personal interactions, Lisa took up serving, thriving on the short snipits of intimacy and connections with customers. Now that she’s acclimated to the pace of the Southwest, Lisa also practices Feldenkrais energy work and raises chickens.


803 Paseo del Pueblo Norte
Taos, NM 87571