A seasonally changing menu with European and Mediterranean influences from the South of France, Italy, Spain and Greece. Eno’s menus nicely complement their awarded-winning wine list.
800 Peachtree Street (between Peachtree and 5th streets)
Executive Chef: Milton “M.G.” Farris
Chef “M.G.” Farris’ career began at the prestigious New England Culinary Institute and was followed by work at a number of restaurants in his native Atlanta. With four years of experience under his belt, Farris took on a seven-month internship at Villa Via Granger Bar and Hotel in Cape Town, South Africa, where he was promoted to executive sous chef. Upon completing the internship, he followed his passion for cooking to New York, where he worked at Jo Jo with esteemed Chef Jean Georges Vongerichten. Farris was promoted to chef de cuisine at Jo Jo in just three months. From there, he went on to work as executive sous chef at La Caravelle, the Mobil Four-Star, AAA Four-Diamond, DiRoNa Distinguished Restaurant that has been repeatedly named one of the top 20 restaurants in the country, with Chef Eric Di Mineco.
Vongerichten recruited Farris back to Jo Jo where he worked for four months before leaving New York for Atlanta to work as chef de cuisine at Pano’s & Paul’s. There, Ferris helped the restaurant achieve another star in its ratings and an excellent Zagat rating. Farris’ experiences in New York and Atlanta soon inspired him to branch out on his own. He took his culinary talents to Florida where he became the chef, owner and operator of MG’s, Market 102 and Food 102. After operating his restaurants in Florida, Farris decided to retreat from the business side and return to the kitchen where he could pursue his true passion for cooking.
He came to Eno in 2005 where he has brought his cutting edge contemporary cuisine to this renowned restaurant and wine bar.
Chef Milton prepared:
- Wild Mushroom Stuffed Calamari with saffron Fingerling potatoes and mushroom hazelnut jus
Wild Mushroom Stuffed Calamari with Saffron Fingerling potatoes and Mushroom Hazelnut jus
- 8 oz Mascarpone cheese
- ½ c minced chanterelle mushrooms
- ½ c minced oyster mushrooms
- ½ c minced shiitake mushrooms
- 2 ea Garlic cloves, minced
- 3 ea shallots minced
- ¼ c Fines herbs
Sauté the mushrooms in olive oil. Finish with ¼ of the shallots and garlic. Allow to cool. Fold in the rest of the remaining ingredients and season to taste. Place in a piping bag and set aside in the fridge.
- 1/8 tsp Saffron
- ¼ pound Sliced fingerling potatoes (like coins)
- 1 qt Cold water
- to taste salt
put all ingredients into a pot with salt and pepper to taste bring to boil until potatoes are just tender and cool in liquid
Mushroom and hazelnut Jus:
- 1 lb Button mushrooms
- 1 ea onion diced
- 2 ea ribs celery diced
- 1 ea carrot diced
- 1 ea loose bouquet garni
- to taste Sherry vinegar
- to taste hazelnut oil
- t t S&P
Wash the mushrooms and place in a pot with the carrot, onions, and celery. Cover with water and add loose bouquet garni. Let simmer for 45 minutes. Strain and reduce to a glaze. Cool and add the vinegar to taste and the hazelnut oil.
Open the tubes of the calamari and stuff with the filling mixture. Heat a sauté pan and place the calamari in the pan. In another sauté pan heat the fingerling potatoes and finish with some chopped fines herbs. Place in the center of the plate and put the sautéed calamari on top. Drizzle the jus around the plate and garnish with micro cilantro.