Chef Chat, Part 2: Adam Puskorius of Polo's

Yesterday we asked Adam Puskorius a few questions. Today we finish chatting with Polo's new executive chef.

Eating Our Words: What influences your choice of menu at Polo's?

Adam Puskorius: New American cuisine is the opportunity for young chefs to express themselves. Mediterranean -- I am half Greek -- local produce, and contemporary Italian are my strong points. We focus on fresh fish and also purchase locally whenever possible. We order a lot from Bluebonnet Farms outside of San Antonio.

EOW: What hobbies do you partake on a day off?

AP: I am a huge Texans fans- season tickets and all. As a young married couple, my wife and I like to have a good time. I helped develop menus for a few clubs off o Washington Avenue so we generally end up there.

EOW: For the first timers heading to Polo's, what should they ask for?

AP: As an appetizer, get the Tuna Dome -- seared tuna, ginger sauce, serrano, and avocado garnished with cucumber slices. For entrees always ask for the fresh fish of the day -- it is always really fresh. The New York Strip is garnished with white cheddar potatoes, maitre'd butter, and Cabernet sauce. For dessert, the flourless chocolate cake or pumpkin soufflé rocks.

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