February, 2014 When asked what makes Café Central so unique, its simple. They know what people want, when they want it, and how they want it. They have a superb service staff, most of which have tenure of over eight years with the company. There is even a busser that has been with them for over 22 years, when it was known as Miguel’s Central Café. The staff is not only loyal, but also practiced; they have perfected facilitating the fine dining experience, and you can take them at their word for menu and drink suggestions. Phillip Boccutto is the restaurant’s quirky sommelier, whose famous line states that if you don’t like the wine he chooses for you, you can send it back. With over 1100 bottles and ten Wine Spectator’s ‘Best of Award of Excellence’, Boccutto has more than enough to choose from to fit each individual guest. Their chef, Armando Pomales, is also a staple at Café Central. He began as a sous chef with the company 14 years ago and has risen to the position of executive chef, having been nominated for the James Beard Foundation for ‘Best Chef of the Southwest’ four times. With forty percent of their business still coming from Juarez, it is clear that Café Central’s history continues to permeate its walls. Whether a guest is from out of town, El Paso or Juarez, the restaurant hopes to continue to amaze with their culinary genius and sultry atmosphere. Every single guest comes in and has a different experience. The restaurant has changed in décor, it’s changed in staff, but it’s never changed in its style of service. Considering their continued popularity and their consistent winning of awards – including The City’s Most Romantic Restaurant – the restaurant manages to continue to evolve without loosing sight of its rich history. Café Central loves its history just as much as the history loves them.
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