SAN ANTONIO – The new Tuscan-style "City on the Hill" development across from The Rim on Interstate 10 in San Antonio is nearly open but the Eilan Hotel Resort and Spa is open for business, and that also goes for the hotel's signature restaurant, Sustenio.
Sustenio is the latest creation from restaurant great Stephan Pyles, who many credit as the father of Southwestern cuisine. It held its soft opening Thursday.
Pyles said the restaurant is cutting edge and a modern take on his favorite style of cooking.
A good example is the centerpiece of the exhibition kitchen, the Ceviche Bar, which serves up eight fresh ceviches to order.
"We do an Ecuadorian rock shrimp ceviche and we serve it with popcorn because that's the tradition in Ecuador. It's all about the flavor of the fish," said Pyles.
You can take an elevator down to a small private dining room, enjoy a dinner party for 12 in another more secluded private room, or have a party in the middle of the main dining room at a communal table for 20.
There is also a rather exclusive dining experience for 50 or so in a customized dining room that opens up to its own demonstration kitchen, capable of preparing a five course meal in view.
The executive chef, David Gilbert, said the kitchen is like a Top Chef carnival or a big culinary playground. It is complete with 8 C-Vap ovens which prepare food the sous vide way.
The method allows Sustenio to cook short ribs in vacuum packs for 36 hours at low heat, then sear the outside to a crisp.
The restaurant also boasts of a kitchen that has its own butcher shop, Anti-Griddle, and a molecular gastronomy pantry that is kept under lock and key.
Gilbert said the produce and meats are mostly locally grown, and there's an effort to keep it as fresh as possible. Even the lettuce is specially brought in still rooted until it's torn for preparation.
The Eilan Hotel Resort is already open and Sustenio will be joining suit next week. More information can be found at www.eilanhotel.com.