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E’cco blazed a trail for 22 years at its old location on Boundary St, but now it’s back, with a fresh location and new-look menu. The good news? It’s still bloody delicious. But of course it is. What else would you expect from acclaimed wonder chef Philip Johnson?
The new-look E’cco is all about contemporary bistro classics... with a smokey edge thanks to an authentic Scheer Parilla grill from South America . Coal-grilled whole market fish, served with harissa, currants and sorrel or maybe suckling pig porchetta from Schultz farm with slow-cooked beans and a wicked chimichurri.
The swanky dining room (think American oak, marble, travertine and lacy black curtains) also features an open kitchen, plus a 35-seat private dining room on the upper level. Expect that one to be booked out for months.
Image credit: Grace Smith