Pajarito Brewpub Is Cooking Up Something New!

Executive Chef David Tripp and Pastry Chef Laura Hamilton with their latest creations now on the menu at Pajarito Brewpub and Grill, 614 Trinity Dr. Photo by Carol A. Clark/

Sous Chef Ayan Diop, left, with Patrick Mockler-Wood and his mom Catherine Mockler who together with Dorota and Pawel Listwan own Pajarito Brewpub and Grill. Photo by Carol A. Clark/


Los Alamos Daily Post

The day the Pajarito Brewpub & Grill opened its doors to the public Nov. 2, 2012 the excitement was palpable and it hasn’t let up.

Co-owners Patrick Mockler-Wood, Catherine Mockler, Dorota Listwan and Pawel Listwan are clearly doing something right because waiting lines at the trendy eatery remain a familiar sight.

Despite their success, the partners are ramping it up a notch. They’ve promoted culinary expert David Tripp to executive chef. The restaurant’s first executive chef, Curtis Miller moved on. Tripp worked by his side at the restaurant for weeks before it opened and several months since. 

“The best thing about working here is the people, great owners and a great team,” Tripp said. “We’ve assembled a great crew with sous chefs Oliver Fresquez and Ayan Diop and pastry chef Laura Hamilton … and my philosophy is to include them in everything.”

Diop worked with Tripp at his previous restaurant job at Buffalo Thunder and she followed him to the Pajarito Brewpub & Grill. She is responsible for the creation of several items on the menu.

“Pretty much everything Ayan creates is gold,” Mockler-Wood said.

Tripp also collaborates with the owners and credits Mockler-Wood and Catherine Mockler in creating the Farmer’s Brie Plate recently added to the menu. The meal starter includes warmed brie served with bread, chicken liver parmesan pate, onion marmalade, pear chutney, basil tomato salsa and warmed, wild mushroom salad. 

Another new menu item is the Knife and Fork Roast Beef “Sandwich.” This meal includes hot roast beef smothered with mushroom and onion gravy, melted hoarsradish cheddar served on a ciabata bun over house fries.

Hamilton, known around town for her scrumptiously tasty and visually gorgeous desserts, is the restaurant’s new pastry chef

“The first time I walked into this restaurant a week after it opened, I knew I wanted to work here and I hadn’t gotten that feeing anywhere else in town,” Hamilton said. “It was the quality of the food, so I waited patiently for a pastry chef opening.”

Hamilton is originally from Texas and moved to town four years ago with her husband Chris who went to work at Los Alamos National Laboratory.

Since joining the Pajarito Brewpub & Grill in April, she has created six new desserts for the menu:

  • Lemon & Almond Tart;
  • Chocolate Brownie Sundae;
  • Vanilla Crème Brulee;
  • Warm Apple Crisp;
  • Left Hand Cheesecake; and
  • Sorbet Trio.

“We’re very pleased to have Laura … her desserts are amazing,” Mockler-Wood said.

The 3,070-square-foot Pajarito Brewpub & Grill‘s decor blends the rustic and rugged outdoors with a clean modern edge. With the outside deck area now open, there is 1,800-square-feet of dining space, which features a unique bar top created from patina copper, a drop-down ceiling above the bar and booth seating areas made of Brazilian koa wood.

Mockler-Wood explained that he and his partners designed their restaurant to provide the community with a unique gathering place to enjoy affordable food, drink and company in a tasteful environment with exceptional service. With more than 30 world class beers on tap, he said, “No longer will people in Los Alamos need to drive to Santa Fe to be served a cold microbrew on tap or taste a fresh new menu.”

Diners formed a line outside the Pajarito Brewpub & Grill for the restaurant’s grand opening Nov. 2, 2012. The eatery is open for lunch and dinner seven days a week. Photo by Carol A. Clark/

LOS ALAMOS website support locally by OviNuppi Systems