El Patio is a new Spanish Restaurant that opened Friday night at 30/3 Soi 11, Nimmanhaemin Rd. where Mi Casa Dining Concepts "Next Door Grill" use to be located. The food and wine were really good! The concept is of small dishes (which they offered to make any in a larger portion for me) of Tapas and Pintxo, which literally means to spike, which are meant to be served on a toothpick (but weren't always). As described on their Facebook page (El Patio Chiang Mai) it's "Mediterranean fusion without confusion" which is a bit confusing to me but I get the point. As I was in town for an airpot pick-up I just stopped in alone for a glass of wine and a quick try but still managed to make my way thru a good portion of the menu sampling eight different dishes. I started Pintxo moruno , a marinated lamb skewer with manchego cheese sauce for 35 bht. The lamb was cooked a rare/med rare and was very flavorful, obviously a good quality meat was used, and very tender except a small bit in the middle that was a tad undercooked. Next I had Guacomole salmon (35 bht) which was house cured (they use the word homemade but as I don't believe that anyone lives there I prefer to use the more accurate terminology house, as in the commercial sense, just another of my many pet peeves I enjoy to sharing with TV friends and foes). The salmon was quite lovely, soft and subtle, but I found the guac, which was described on the menu as "mexican" [sic], was not as flavorful as I would expect a traditional one to be, though it was perhaps better suited to the subtle flavor of smoked salmon but not true to the menu description. The two did not give enough contrast in textures but the lime foam garnish was a nice touch both visually and in the way it added a hint of citrus. I continued with Garlic Prawns (35 bht), three nice sized shrimp in a traditional garlicy oil with a crouton for dipping to get one last taste. What I especially liked was that it was not swimming in oil as I'm use to with this dish. I'd like to point out here that I'm on slightly familiar with tapas and Spanish food in general and have never even head to pintxo before, so my review is based more on just how I enjoyed and perceived the food with my general culinary knowledge and what was to my liking. On to the Pollo al ajillo (25 bht), which was a marinated chicken skewer with garlic and parsley. Another enjoyable couple of bites of well prepared food which was once again presented quite attractively on a small very decorative plate. I must admit the food appears to have been given thought and care from the purchasing to the plate presentation, it shows both in the way it is served and tastes. I also tried Zarzueka Seafood Soup (25 bht) a "mixed seafood soup mediterranean style" with very tender squid and mussles but I found the broth lacking in both depth of flavor and seasoning. It took quite awhile for it to come out of the kitchen and I wonder if it was not ready and was quickly prepared without the necessary time for it to develop a deeper seafood essence. The Patatas bravas (15 bht) were amazing! The "Crunchy potato with tomato spicy sauce and garlic ali-oil" were not only delightful to the eye but the contrast of the crispy outside to the perfectly soft insides with a nicely balanced light but fully seasoned sauce to play of the heavier fried potato really made good eating. Also the Tortialla de patatas con chorizo (15 bht) described as "Typical potato & egg omelette with spicy chorizo and lettuce" was enjoyable but I would warn that when using the word "spicy" in Thailand one should remember that everything is relative and that many Thai might have a little fun with this description. But what is nice in this dish as with many others at El Patio is the food sensibilities are obviously those of a true Chef not just one by title. For instance eating a small omlette on a toothpick could so easily just fall off on one's lap if not properly executed by being sure that there is enough body and at the same time with-out drying out the egg. Theses are the things that make a dining experience truly memorable, the small things that one doesn't notice, nor necessarily should as this is the professionals job, but add up to make a meal more than just satiating one's appetite. I met the two gentlemen who run the place for the first time at a food show in town earlier in the week. The front of the house guy, a Spanish/German grew up in the wine business and currently has a stake in a winery in Spain. I was served a glass from this winery and it was really good, similar to a Pinto Noir which really complimented the food. The other man in a Chef from Spain who previously worked in a Spanish restaurant in a Bangkok hotel. I also was given a few dishes at the show incl. Octopus gayycian style and Passion fruit "SALPICON" both which are served in the restaurant. Since I found them under seasoned and not of the quality as restaurant fare I'll chalk it up to not being prepared to order and leave it at that. They were both enthusiastic, enough so to make me want to go try their place as soon as possible, which is so positive and definitely translates to the food and atmosphere. The service is basically typical of what I most usually find here, ten minuets to get a glass of wine from the bartender when I was the only customer at the bar and then she stood behind me instead of the bar making me turn completely around every time I needed something, such as silverware which was most of time the dished needed it. True she was helping the only waitress and the owner was doing his best to both host and train/serve/troubleshoot but a lesson in service including knowing the basics of the menu and defining job responsibilities so everyone wasn't trying to do everything. Also perhaps a better grasp of the English language would come in handy as I expect in the future they will be wanting to attract a larger foreign clientele but I understand where we are and it's not, nor is it trying to be, a top tiered establishment. So I highly recommend stopping in for a glass and bite and am interested in what the other readers who ventures over think. (http://www.elpatiochiangmai.com/category/food-menu/)

Excellent review! Thanks for that. Will give it a try as Spanish cuisine is absolutely my favorite anywhere in the world. I enjoyed living in Spain...

The menu from the link is only a blank white page. Could be the website is being worked on now.

Edit: Obviously some growing pains on the website. I subscribed to be notified by email of their specials and immediately got an email confirmation from "Horeca Chiang Mai" welcoming me to their mailing list!

Edited February 26, 201313 yr by elektrified

Good review.. So it looks like Lawrence now has some worthy competition in the restaurant review area.

I like that the entire review was condensed to 1 paragraph.

I expect in the future they will be wanting to attract a larger foreign clientele

After downing what seems like a meal for 4 last night, I bet you are almost there

That's great news :-) more the merrier

I like that the entire review was condensed to 1 paragraph.

Junglechef had the courtesy and took the time to post a very extensive review of a restaurant that he thought worthy of consideration. Feeble minded comments like yours should be kept to yourself.

I like that the entire review was condensed to 1 paragraph.

Junglechef had the courtesy and took the time to post a very extensive review of a restaurant that he thought worthy of consideration. Feeble minded comments like yours should be kept to yourself.

My Mama, god rest her soul, sure nuff taught me that proper paragraphs were a courtesy the writer offered to the reader. However, I do appreciate the sentiment behind the review, unwieldy though it be.

Edited February 26, 201313 yr by ricklev