One of the biggest restaurant openings of the year now has an executive chef in place for a March debut.
Sarah Thompson takes over the kitchen at Elio, the contemporary Mexican restaurant and lounge debuting at Encore Las Vegas from Enrique Olvera, Santiago Perez, and chef Daniela Soto-Innes of New York’s Cosme and Atla, and Mexico City’s Pujol.
Thompson worked as the executive sous chef at Cosme before coming to Las Vegas. She already worked on some of the dishes ready to roll out. A tuna tataki rubbed in adobo comes with nopales, scallion, and a smoked soy, while a whole red snapper with crispy scales features herbs, citrus, corn tortillas, and salsa crudo. Another specialty, green mole made with pepitas, nuts, and herbs, is served with Toyko turnips a la plancha and hojo santa tortillas.
The ATM Group’s team also teases some of the cocktails coming to Eio. The group’s beverage director Yana Volfson created the Ride or Die featuring Toki, Mezcal Malbien, and piloncillo and the One Night Stand made with Joel Barriga Vago Espadin, Equipo Navazos Manzanilla Sherry La Bota 93, passion fruit infused-Dolin dry vermouth, and Champagne.
The restaurant features a modern look paired with Mexican art and sculptures. Olvera even created the playlist for the restaurant, while a live deejay fills in the later hours. Elio plans to be open daily with a brunch debuting this spring.
• All Coverage of Elio [ELV]