A year ago, I spotted a new establishment in downtown Fullerton while en route to a chef interview. Owned by the same group that handles Kentro Greek Kitchen, I finally sat down with the team that bounces between the thriving concepts-- specifically, Chef Konstantine Marougas.
How would you describe the cuisine of El Amerikano?
It's a fun American kitchen with a Latin flair.
How do you balance overseeing the kitchens of both Kentro and El Amerikano?
We spent a lot of time putting systems and great management in place at Kentro, so by the time El Amerikano opened, that restaurant was pretty solid. I have been devoting most of my time to El Amerikano, but because both restaurants are so close (50-feet, door-to-door) I can always check in on the other, regardless of where I am.