The news from Éilan, the mega-Tuscan style mixed-use development near La Cantera, keeps getting better. Recently, one of my fave SA dining spots, Piatti, opened its second location there with a cool, contemporary-rustic Italian décor. The food is as you would expect–wonderful, just like at its sister location at The Quarry. We recently took our Goodtaste.tv cameras to new Èilan hot spot – check it out here.
The latest culinary news flash from Éilan comes from Sustenio, the restaurant at the Éilan hotel. A new chef, Mike Collins, is onboard to daily execute the creative direction of Sustenio’s Executive Chef Stephan Pyles. Chef Collins’ resumé includes culinary oversight at a AAA Four Diamond Resort in Maui and a tenure as the executive chef at The Meritage Resort in Napa.
The chefs have collaborated on a new menu inspired by Stephan’s travels around the Mediterranean. Recently, some of us media types got a chance to try a few of the new items. From start to finish, tappas to dessert (I have one of their incredible dessert recipes below), Sustenio’s new menu appears to be off to a wonderful start!
Speaking of starters…I could have made a meal out of the tappas – grilled shishitos (blistered Pimientos de Padron) and a trio of Mediterranean style dips (Hummus, Moutable, Labneh—HML for short) all served family style with house-made naan. Happy Hour food at its best!
Next was a beautiful, lightly battered squash blossom stuffed with Halloumi, a creamy, white Greek cheese. Alongside this, a delicious jalapeño spiced and pineapple infused cream based soup with mussels. This Spanish-inspired soup had quite a kick, but the sweet pineapple flavor and light cream base balanced it beautifully. I’ll try to duplicate that one at home.
Mid-way through the meal came the trio of crudos – a sea scallop, hamachi and salmon variation. All were tasty, but I was partial to the hamachi with its sweet pomegranate sauce and bits of Texas grapefruit.
The main course: a fork tender braised lamb bursting with Mediterranean spices – coriander, saffron and tumeric – plated alongside a wood-grilled ribeye carved into slices, just like you would be served on the Adriatic coast.
Dessert fans, don’t miss the olive oil gelato and the velvety rich Turkish Coffee Pot De Crème. Imagine blending your espresso with your favorite dark chocolate!