Hi all, Chef Phillip here with the lowdown on some of the changes we’ve made to our dining experience at EL. In response to what we learned from your valued answers to our survey - and in addition to adopting mandated measures - please see below for some more ways we’ve changed our service model. Know we are focusing first and foremost on your safety and ours, but are committed as ever to providing great food in a fun and vibrant environment for you, your friends, and family.

Larger portions and shortened menu - With the intention of limiting the duration of the dining experience to two hours, we have increased the size of our portions and decreased the offerings to a 9-course menu.

New buyout policy - For those interested in the ultimate in dining intimacy, we are now offering the entire restaurant for private parties of all sizes.
Contactless service - In an effort to minimize contact, we are now delivering the plates on trays and asking our guests to remove them. This way we reduce touch transmission and the hovering that takes place with a more traditional style of service. Additionally, water is now stationed on each table, and flatware for each of the courses comes sanitized and in a roll.
Less people means less risk - Just as it was when the restaurant was first conceived, our entire service, cooking, and cleaning crew consists of very few people. And though I am very proud to say that we did not lay anybody off during the pandemic, several of our team members have left on their own account.
Strong airflow - One of the benefits to having an open kitchen is our hood and make up air system is constantly removing and replacing the air in the restaurant. We have also introduced plants into the dining room and are making modifications to our bathrooms to improve the guest experience.

Change is probably the only constant, so please stay connected with us as we move forward. Most of all, thank you for your interest and support, and we hope to host you in EL soon!

Sincerely.

Phillip