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Encore: Quality and Reasonableness
Encore is a fashionable and sleek restaurant with a French-American Southern menu. It has a lot of things going for it. First off is owner and executive chef, Jose Gutierrez. Before moving to the U.S. he trained under legendary creator of Nouvelle Cuisine, Paul Bocuse. Before opening Encore he was executive chef at the critically-acclaimed Chez Philippe at the nearby Peabody Hotel for 22 years. Second is the sleek modern dining room which is long and narrow. On the right is a room-length beige curtain that is backlit that provides a soft ambiance. The bar is in the rear and provides an inviting place to sip a cocktail or glass of wine while waiting for a table or to just hang out to start or end the evening.
Third is the menu which is filled with creative dishes with fresh ingredients. Among the dishes our party of six ordered were the homemade wild mushroom ravioli, tomato bisque, and Caesar salad with warm garlic shrimp and roasted red pepper dressing for starters. Entrees included the NY Strip with pomme frites ($20), duck confit with wild mushrooms and crispy pancetta on a frise salad ($19), homemade papparadelle pasta with sea scallops ($17), and crispy ahi tuna with English pea and wasabi puree ($22). Desserts ($7 each) were probably the least creative but the quality of the dishes more than made up for it.
Lastly Encore’s prices are very reasonable considering the pedigree of the chef/owner and the quality and creativity of its dishes. Most entrees are less than $20. A great restaurant at a great price.
Definitely make reservations. Closed on Monday.
Favorite Dish: Duck confit, tomato bisque, wild mushroom ravioli, papparadelle with scallops
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