Features

Notable Chef,Trendy,Specialty Drinks

Cuisine

American New

It’s hard not to feel welcome at Elettaria. Beyond the friendly service, the dimly but beautifully lit restaurant hosts an open kitchen in the rear, which sends forth intoxicating aromas throughout the dining room. The restaurant is named after a genus of cardamom, the beloved Indian spice that grows in tropical rainforests; the spice adds a slightly sweet quality to many of the restaurant’s dishes. The beautifully bounded, book-like menu offers eclectic cuisine that is pops with arresting seasoning. For appetizers, the fried quail, served on a bed of fresh greens, hits the exact balance of crispy outside and tender inside while both the crab meat resala and dayboat sea scallops delight the palate with light bold flavors. Equally impressive are the mains, including a dazzling duck and perfectly flaky fish. Each dish asserts itself with inventive spice combinations and complementary sides. The layered mango lychee tart offers a different taste sensation with each bite, each better than the previous. Such a notion seems to be the entire theme of the restaurant: food so good that satiety can only arrive upon menu exhaustion.