Hamilton and Beyond
St. David's eatery Eliana's reopens this evening
Thursday, February 04, 2010 1:39 PM
Eliana's satisfies Southside's requirement for a niche dining experience.
The restaurant is east for those there who would enjoy an evening of fine wines and unforgettable foods and within reach of west-enders who would drive for such an occasion.
All of Bermuda can again anticipate Eliana's self-described 'cooked-to-perfection' premium cuts of steak, fresh from the sea cuisine and roast rack of lamb.
Reopening this evening, February 3, the St. David's dining room invites up to 35 guests to come as early as 5:30pm and stay as late as 1am.
Six staff, including manager Michael D'Costa and waiter Peter Britto will have returned from holidays prepared to provide the service of which chef and managing director, Franz Egenolf is most proud, the kind that says, linger.
Reservations are essential. If all patrons leave prior to the 1am wine permit, the restaurant will close. Call 777-0555 for an assured place at Eliana's table.
As Mr. Egenolf said: "I don't want to do a hundred dinners a night. If I can do 20, and everybody enjoys themselves, I'm happy. I want to get away from this mass production fast food. This is almost like a hobby to me."
Choices
So tempt your palate. Eliana's hot and cold appetizers and soups tease from the menu's printed page - escargot, Scottish smoked salmon, French onion soup. Salads and pastas speak of romaine hearts, balsamic vinaigrette dressings and cream sauces.
And will you choose chicken cordon bleu, choice sirloin or 16oz t-bone for your main course? You might prefer the lamb, or the medallions of beef and veal tenderloin.
Chef Franz offers fresh Bermuda wahoo, jumbo scallops or shrimp and lobster tails broiled Bermuda style with savoury stuffing and drawn butter.
Look for lemon butter, cream dill or hollandaise sauces to grace your fish and seafood selection, or perhaps garlic and tomato dressing.
And whether or not you eat desserts, you'll find it difficult to resist Eliana's cherries jubilee, crème brulee, crepe suzette or chocolate mousse.
"Everything is special," Mr. Egenolf said. "Basically, it's good food in an intimate atmosphere where there is no rush for anybody to get in and out."