Most people would agree that getting inside a chef’s head is not an easy task. These creative geniuses are typically more introverted, which is why they happily work back of house in the restaurant world. So, when Executive Chef Andrew Sabin of El Poquito agreed to answer our burning questions, we couldn’t help but feel that we had just accomplished a somewhat major feat. Read on to hear where he draws inspiration from, how he got his start in the restaurant biz and what foods he just won’t touch.
Chestnut Hill Dish: What inspired the current menu at El Poquito?
Chef Andrew Sabin: Our approach has been very simple: serve great quality modern Mexican fare with a strong focus on traditional techniques and authentic flavors. We use local produce in season throughout the year. All of our corn tortillas and salsas are made fresh daily. Our goal is to remain fresh and interesting without straying too far from the traditional cantina concept.
How has the Chestnut Hill community received El Poquito?
The community has really embraced the concept and the space and we are grateful for the reception. We are really looking forward to opening the patio area for lunch and dinner.
Are there any events in the upcoming (warmer) months that you’re participating in?
We recently started Happy Hour Monday through Thursday from 5–6:30 p.m. Our patio opened on April 2 and we have started lunch service on Thursday and Friday.
We have also launched our private events program within the restaurant and we are looking forward to opening our patio space for rent and our other two rooms available inside the restaurant. We have been creating food and beverage menus that are available for our private events.
Last month, we participated in our first Chestnut Hill Restaurant Week, which was a huge success. Next up, we are participating in Chestnut Hill Home and Garden Festival with a food and beverage tent outside the restaurant on Germantown Avenue on May 3. We are also participating in Dining Out for Life on April 30 for Action AIDS. Everyone who dines at our restaurant on Thursday, April 30, will see a percentage of their bill donated to Action AIDS. We are also participating in a Gourmet Dinner Fundraiser for St. Paul’s Episcopal Church on April 12.
Do you work with local farms, CSAs and farmers’ markets to procure products for the menu?
Yes, absolutely as much as possible. We are working with a local gentleman currently who is procuring really nice produce from Lancaster County and South Jersey. We are going to be featuring local baby carrots and zucchini for the next few weeks as they arrive. We also only serve Chestnut Hill Coffee in the restaurant and use Baker Street Bread Company for our brunch and lunch program.
Can you tell me about your work history? Where did you get your start in the culinary world? Who influenced your style of cooking?
My culinary experience started in upstate New York when I worked for a seafood restaurant. I moved to Philadelphia in 2004 and I started in a few very small kitchens before I went to the Four Seasons and a restaurant called Washington Square for a brief time. I helped open Amada with Jose Garces in 2005 and worked with the Garces Group for nine years.
What is one food/drink you would absolutely never touch?
I’m not a fan of bone marrow, tripe, hearts, kidney, liver or buffalo chicken pizza.
What are some misunderstandings about chefs that you would like to dispel?
It’s not all about the party lifestyle. I like to go out and have a nice dinner with friends.
Where do you go out to eat when you’re not working?
I live in South Philly, so I’m usually found in my neighborhood or Chinatown. Vietnam Restaurant, Square Pie and Pho 75 are some of my favorite places.
Name five people, alive or dead, who would be a dream to cook for.
The band Ghost, my great grandfather, Marco Canora, Benjamin Franklin, Hilary Clinton.
Any advice for up-and-coming chefs on how to make it in this biz?
Very simply, work with the best people possible and find an environment that makes you happy.
El Poquito is located at 8201 Germantown Ave. in Philadelphia; phone: (267) 766-5372.
Chef Andrew photo credit: Tim Lux; El Poquito interior photo credit: Gayla Fetcher; remaining photo credits: El Poquito.
