Chef Eli, possibly Atlanta’s most talented new young Chef, is making his mark on Eno and the Atlanta Culinary Scene by sourcing local organic and non-organic produce and a wide array of specialty products from around Georgia and the southeast. His presentation is simple, sophisticated and contemporary.

Chef Eli is developing a daily menu based on what farmers and specialty producers are able to bring to his back door each day. Eli’s adaptation of the European-Mediterranean culinary approach not only relies on local farm fresh products but a true sense of simplicity… or it seems. While many of Chef Eli’s offerings may only entail three elements, there is an underlying level of sophistication as he uses variations in flavor, texture, temperature, contemporary plate presentation and aroma to not only stimulate the palate but “entertain” the diner. Under Chef Eli’s careful eye the current cuisine at Eno epitomizes what high-quality, ingredient oriented cuisine is about without taking it too far. His attention to detail is impeccable and his passion and energy level are as contagious as they are obvious in his food.

Born and raised in Atlanta, Eli, at the age of 24, is a self proclaimed Gastronome. Eli started his culinary career at the young age of 16 cook at Atlanta’s own Buckhead Diner under Chef Kevin Rathbun. Eli quickly moved to restaurant Fishbone under Chef Richard Blais before moving to New York to attend school at the Culinary Institute of America. During his time in New York, Eli took the opportunity to spend time in some of the countries greatest kitchens including Le Bernardin, Alain Ducasse, Daniel, and Jean Georges. After graduation Eli returned to Atlanta to reunite with Richard Blais, as Sous Chef at One. Midtown Kitchen. After two years at One, Eli took a year long hiatus to work under Alberto Cabrera at Miami’s Karu & Y as Executive Sous Chef. Eli joins Eno with much culinary experience and the goal to take Eno to new levels.

Exerpts fron tonight's menu (Thursday, June 12) include Ashland Farms Green Salad, Yogurt Mousse, Banyuls Vinagrette; Asparagus, Georgia White Shrimp, Poached Egg, Lemon; Pressed Pork Terrine, Rhubarb, Bread Tuile; Zucchini-Prosciutto Tortellini, Poultry Brodo, Charred Onion; Garganelli, English Peas, Benton Farms Ham And Lemon; Duck Terrine, Arugula-Pistachio Sauce, Herb Salad; Foie Gras Torchon Brulee, Peach Puree, Vanilla Puffed Rice; Cape Fear Flounder, Cauliflower Puree, Red Pepper Bubbles; American Red Snapper, Chanterelle Mushrooms, Brown Butter Emulsion; Pan Seared Soft Shell Crabs, Black Olive Risotto, Red Wine; Poulet Rouge, Baby Local Squash, Smokey Jus; Braised Gum Creek Farms Lamb, Georgia Peaches, Marcona Almonds, North African Spices