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.
Of course it is. What else would you expect from acclaimed wonder chef Philip Johnson? The tricky thing was reinventing a wheel that was already rolling pretty smoothly. How do you evolve when you’ve spent 20 years at the top of Brisbane’s dining scene?
We’ll tell you how: you import an authentic Scheer Parilla grill from South America and start chargrilling everything in sight. The new-look E’cco is all about contemporary bistro classics...with a smokey edge. 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.
They say old dogs and new tricks never really work out. But E’cco is here to prove that isn’t true. This old dog still has some surprises in-store. Head along and check it out for yourself.
Image credit: Grace Smith