Excited to share his culinary experience, El Paso chef Andres Pablos opened Accá Restaurant in downtown El Paso seven months ago.
The 32-year-old chef graduated from the Culinary Institute of America in San Antonio and incorporated nine-month internships at Michelin-starred restaurants Akerale in San Sebastian, Spain, and Noma in Copenhagen into his culinary education. I did.
“I wanted to experience three Michelin stars because it's the epitome of the culinary world. It's everyone's dream,” he said.
At the end of the 2020 pandemic, he got lost in his car in downtown El Paso and found a 126-year-old brick building at 710 Noble St. That inspired him to open his own restaurant. He spent two years working with the landlord to renovate the building, stripping out the brick walls, installing decorative wall panels and wood floors, building a kitchen counter and his coffee bar. I did most of the work myself until then.
“The concept and focus of Accá is to have an open kitchen. I wanted this place to be based on 108 (Sister restaurant of Noma, which closed during the pandemic) where I worked, so I wanted it to feel comfortable and welcoming. “I wanted it to be 'cozy,'” he said. “I think a lot of restaurants here in El Paso focus on creating an elegant, luxurious dining room and neglect the kitchen.
“We wanted to blend the dining room and kitchen, creating an experience where the kitchen is the first thing guests see when they walk in the door,” he said. “We're aiming for that feeling of going to a friend's house and feeling immediately welcomed.”
Indeed, stepping into Akka gives you a unique but warm feeling. The space is inviting and open. We offer a cozy dining area that can accommodate up to 42 people. An open kitchen with an open flame grill and wooden counters is always in the back, where fresh pasta is made.
The menu features a satisfying variety of entrees, including grilled ribeye, pasta, sandwiches, and salads. Everything is made from scratch. For example, grilled chicken may take 15 to 20 minutes to reach your table.
“It's comfort food, but it's also a story of places I've been to throughout my career,” Pavlos said. “I learned pasta when I was having family meals with my Italian friends.I made fries in my first kitchen job where I was in charge of fries, and I learned how to make sauces at a high-end restaurant. I'm cooking 'comfortable and craving. ”
Among the highlights: the extremely tender ribeye, drizzled with kale chimichurri and butter, and served with seasoned fries ($40). The fries easily absorbed the flavorful chimichurri. Pomodoro Fettuccine ($17), homemade pasta with tomato and pomodoro sauce, is topped with a dollop of ricotta, parsley oil, and black pepper, making you want to lick the bowl.
Pavlos has created a charming destination in Acca, perfect for a night out heading to a show at the Plaza Theater or for lunch while staying at a downtown El Paso hotel.
“People in El Paso are starting to appreciate things being done and executed well, so consistency is key for us to stay open, have a strong team, and stay adaptable.” “I think it's going to be. We're trying to experiment with tasting menus and understand the market,” he said.
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María Cortés González can be reached at 915-546-6150. mcortes@elpasotimes.com, @EPTMaria on Twitter. eptmariacg on TikTok.
make a plan
- what: Acca restaurant.
- where: 710 Noble Street
- time: Open for lunch from 11am to 4pm Monday through Friday and for dinner from 4pm to 10pm Thursday through Saturday. Due to space limitations, reservations are recommended.
- information: 915-275-4055.
