Anson11

Came here not able to find any other restaurants and was totally under dressed not knowing it was fine dining. But to me that means expensive food little servings. Since we weren’t dressed up and ordered a few things the server payed us zero attention. I’m sure the food is good, what we had was alright, just a few apps, but overpriced for what it is.

Very nice looking place the drinks were pretty good, the staff (bartenders) were really cool girls it made the experience better but definitely a cool spot great location too

Anson is my favorite restaurant in El Paso. The brussel sprout salad and mussels and fries are to die for!

I am writing this based on the downstairs, as I have yet to visit the upstairs. I also went for lunch both times, but the menu is the same.
There are only a handful of restaurants where a meal is so perfect that I return to just eat it again. Anson’s lamb pita wrap is that meal. I honestly don’t know if you can get a much better meal for $ 11. The portion is huge and chock full of flavor. My mouth is watering right now thinking about it. Pair it with a good beer from their great selection and you can’t beat it. Add an outstanding bartender, Christina, to the mix and you have made a regular out of me.
I look forward to trying out the upstairs and some of the other dishes, but try the lamb pita and you’ll know what I mean. Definitely one of my favorite places in El Paso!

Prices are high so you expect a lot. Service was just a little below average. The food portions were small and it really was not that great tasting. I would say the food was average. We have many restaurants that are expensive and the food is FANTASTIC. This is really not one of them.

I came to this place with a group of coworkers (22 approx). Decoration is nice and we were seated on the upper level. Waiters were very friendly and right away started to take our orders.
Menu is well balanced. I decided to had an asparagus soup followed by a filet mignon (6oz).
Maybe because we were a large group, they took longer to bring the food (place was empty pretty much). Soup was cold. Good flavor but it really sucked that it wasn’t warmer. They have a «unique» oven they use to cook their steaks. It’s supposed to be super good but I was dissapointed. I requested medium rare but it was more medium and a little dry.
For dessert, I had coconut and red wine sorbet. Coconut was plain but the red wine was very good.
I might go back and give it a try one more time.

So good, we ate here twice in one day! Lunch/​brunch menu was great– had the pasta dish with sirloin and it was AMAZING. Cocktails were on point and service was great!
Dinner at downstairs again and had the blackened tilapia sandwich with the truffle fries and OMG yum!!! Again, service and drinks were great. Fantastic place and reasonably priced for the quality of food you receive! I will be back when I am in El Paso again!

Been here twice now, both upstairs and downstairs. Found the food to be good overall. Service has been great both times (big issue in El Paso). Wife had black cod dish last visit. Was bland. Still would return. One of few places like this in El Paso.

Everything was amazing ! Except the one thing I came for… Mac n cheese :(. I’m a Mac and cheese connoisseur, heard about saw pics but ours was not like everyone else’s. Although the bartender offered to return it and get me a new one I don’t like doing that so I left it as is but will be back

I stopped here with my family and had the rib eye steak and eggs. The meal was very good and there was a good sauce that came with it. Prices were very reasonable. I highly recommend this place.

The pleasant memory of our first terrific meal at Anson 11 was wiped away by our second visit. Service that had been very competent is now spastic and inattentive. Delicious food is still tasty, but is now delivered cold… or underdone… or overdone. A quiet sophisticated dining room now sports a music combo whom you’d like to pay to *stop* playing.
Our troubles started the moment we exited the elevator. We’d deliberately arrived a bit early in order to sample a few of Anson’s wonderful cocktails, but did the Maitre’D ask us if we’d like to be shown to our table? No. He simply grabbed a set of menus headed into the dining room. When we didn’t follow, a nearby waiter asked us if there was a problem. «No,» I replied, «…we are planning to have a before-​dinner drink.» To which the waiter replied, «Well, you *can* do that at your table.» (Taking a hint that we wanted to wait on our reservation time is obviously not one of Anson 11’s strengths.)
Once at our table, I ordered a Barolo that it took our waiter 3 tries to deliver. Now I can excuse the slightly more expensive Barolo that appears above ours on the menu as «not our wine #2», but the Chianti delivered as «not our wine #1»? You’ve got to be kidding. Moreover, it’s rather hard to order when your waiter whisks away the menus as soon as the wine is delivered, and has to be asked twice to return them.
To be fair my tartare was delightful, but my mother’s lamb was as over-​cooked as my wife’s duck was under-​cooked. My branzino was fine but could have fed the whole table. I don’t remember the dessert, but I think that everyone liked it.
And finally, our waiter who was lavishing attention on the 4-​top next door, in the end, let us sit for 30 minutes before delivering the bill, and then took another 10 just to run our card.
Disappointing.

Nice atmosphere and music. Warm approach and friendly service. Thanks
I was in El Paso for a business trip and staying at Hilton. Anson11 is located very close to the hotel
I sat at the bar and enjoyed my meal. I can suggest goddess salad and sea food in general.

This place is fantastic… Both in atmosphere and cuisine. I’ve eaten lunch and dinner downstairs and also had the pleasure of dining upstairs.
Let’s start with downstairs. I love their salads and sandwiches down here but my favorite dish is the short rib pappardelle… I could eat this everyday, you know, if calories didn’t exist.
Now for upstairs. I start with the green goddess salad or the brussels sprout salad. I get the filet which is cooked beautifully in a balsamic reduction sauce. My family and I normally share a couple of sides… The truffle Mac and cheese is to die for! After all this I’m sure you’re full, but too bad because you have GOT to order dessert. Personally, I love the avocado cheesecake (I know, sounds weird, but just trust me and try it)
Can’t wait to visit El Paso again so I can get myself some fantastic food at Anson.

Fabulous dining in El Paso– one of the absolute best.
First of all– I want to be friends with all the bartenders. Their drinks are made with care, elegance, attention to detail– and the drinks are strong. I enjoy their recommendations also. I’ve dined at the bar, and I almost enjoyed it more than regular seating because of the friendly/​mildly sassy bartenders.
The food is divine. The lamb shank is something special. I loved the savory lamb with a slight sweetness, the mushrooms were full of flavor and a star in the dish, the polenta added a velvetiness that brought the dish together. I never wanted the dish to end, and luckily the portion size was so much I couldn’t eat even tho I wanted to because the food was so delicious. A few poor notes: the macaroni was too dry and bland for me– don’t recommend it as a side. Also– the appetizers are not my favorite– a few times I have been downtown and just wanted to grab a late drink and appetizer with friends, and I skip Anson 11 because their appetizers are not good to share (not a great selection either). Also the french fries are bland and cheap so don’t recommend that as a side. Go to Anson 11 for the great meaty hearty dishes– and I recommend sticking with the green beans or asparagus for sides.
The ambiance is beautiful, comfortable– perfect for a date or a classy group event. It is elegant yet modern. Historical yet trendy — a very impressive balance. Plus the service is wonderful– a gentleman to open the door, very attentive waitstaff, and the aforementioned bartenders:)
Quality steaks, strong delicious drinks, attentive waitstaff, and a upscale ambiance– an overall wonderful place to eat. Very excited to try their brunch.

Delicious food and awesome service! Had the braised short rib and Gorgonzola Mac and cheese. You will not lose with this dish! So tender and delectable! Don’t forget to stop by the bar for a habanero margarita and say hi to Michelle. She’s a down to earth customer service expert! Alex and Mike the manager were also super impressive and very attentive to our needs!

They do a lot of things really well here, both upstairs in the fine dining and downstairs in the bistro. Service is excellent and the venue is beautiful, both elegant and modern. Great cocktails, salads, sides, and love the warm chocolate cake downstairs. Don’t miss the brussels sprouts salad if you dine upstairs. Only disappointment were some hit and miss entrees, the bronzino was delicious and the sea scallops were disappointing. Downstairs the salmon burger and short rib were bland and I haven’t had a truly memorable entrée that draws me back. Still, it’s an overall great dining experience that keeps me coming back.

This restaurant is located in downtown El Paso near hotels and bars. The area is trendy and cute. The building housing the restaurant is under construction at the moment so you will have to navigate around the sidewalk partitions to find it. The inside has beautiful modern décor. We started off with the queso dip which was served in an iron skillet. The dip had chunks of bacon in it and was served with bread for dipping. It was delicious! For my main course I had the meatloaf. Sounds boring but it was the best meatloaf I’ve ever had. (Shhhhhhh, don’t tell my Mom) It had some spice to it with a bbq flavor. It was served over mashed potatoes. I tried my first jalapeño Margarita while I was here. I don’t think I could ever go back to plain old Margaritas after trying this. Great food, cozy atmosphere.

Anson 11: We’ve always wanted to try this place, but never really got around to it. Finally an opportunity arose. The fiancé or our local Unilocal Community Manager was hosting a surprise birthday dinner for her and invited us along. We gladly accepted.
Located downtown EPT in the Mills building. This is a very nice restaurant. They have the «bistro» located downstairs, and the «fine dinning» located upstairs.
Now then, there isn’t a posted dress code, but 98% or so of the patrons seem to have a kind of understanding as to how you should dress when dining at Anson. For example, I had on jeans and a polo shirt… And I felt terribly out of place. That was downstairs… I didn’t go upstairs to the fine dining, but I can imagine it’s not a jeans kind of place. Again, I wasn’t treated any differently than anyone else, but about 98% of the persons there had suits or button up shirts or Blazers on etc. you don’t have to dress up, but when you see the place, you’ll want to I guess. It’s a nice establishment.
Our party had 13, and they accommodated us just fine. There was also a party of 15 behind us and a party of 10 in front of us. All of us had reservations so there wasn’t any wait and the waitstaff did a great job handling all three large groups.
The food was delicious. Menu was on the small side, but they had a little bit of everything. I ended up ordering the California Chicken sandwich with fries and the Mac and cheese. Both were excellent. My wife had the oven roasted chicken and enjoyed it as well. The table had all sorts of appetizers from crab cakes to fundido and even Frito pies! There is also a full service bar downstairs and quite the extensive drinks menu.
This was a great experience and a great place to host the birthday dinner. And if you’re ever in the edge about this place, sure listen to other reviews, but consider this: you’re reading this review on Unilocal… And we had a birthday dinner there for a person that works for Unilocal.So while some people may have varying experiences based in different things, obviously this place is semi legit regardless of your standards of what’s legit or not. We will for sure be back… But first, time to hr up Tommy Hilfiger for some button ups and some chinos… Don’t wanna embarrass my always amazingly dressed wife next time we go lol.
Das it Mayne.

I’ve been meaning to try Anson11 for some time. Since I had the day off I figured it was as good a day as any. I headed down town and found parking (ugh.finding good parking is always the drawback to anything downtown). I got there around 5pm and it was pretty empty. By the time I left around 6 it still hadn’t picked up that much. But its a monday, and a holiday at that. I sat at the bar and was promptly served. Anson11 (A11 according to the door) is a beautiful restaurant. The bar top is a wonderful granite top. They are clearly proud of it, and should be, because they ensured there was a napkin to place the hot plates on.
Right upfront I can say the service was exceptional. The bar tender was polite, engaged me in conversation, offered complimentary bread and made the little olive oil/​vinigrette (sp i know) dish. He even offered to show me upstairs which has a different menu and is supposedly even nicer than downstairs. I didnt take him up on it but I thought it was awesome that he asked.
The bread was a generous portion. Crisp and fresh it hit the spot to curb my hunger before my appetizer and meal (I may have ordered more than I could handle). I also really liked the olive oil drizzle, its a little more enhanced than the usual fare you see at italian restaurants.
For drinks, I started with the San Jacinto and continued onto the Habanero Cilantro Margarita. The drinks were solid but not exceptional in my opinion. There was a little too much ice so I didnt feel like I was getting very much for the price. Of the two drinks I liked the San Jacinto the most. I found the habanero margarita had a harsh bite to it but little heat. I just didnt care for the combination of flavors. Solid presentation by bartender though.
Their happy hour is from 3 – 6 to six. They offer select drinks and appetizers at a discounted rate. They rotate the menu fairly frequently apparently. I ordered the sliders at the happy hour rate (i believe it was 6 dollars). You get two sliders with three options to choose from (Duck confit, pulled pork, and wet aged beef). Unfortunately, they were out of duck confit so i was a little limited. The pulled pork and beef sliders came out quick and I was impressed by their size. The bread was soft but slightly charred (in a good way) to give it a good crunch. I wet beef is basically a standard hamburger but moist (duh). Pulled pork was delicious.
For my entrée, I ordered the lamb meatball pita with fries. This took a little too long to come out. The bread and appetizer came out very fast. And I do appreciate a little time between courses. But i was checking my watch. There was only a few other tables in restaurant so it was surprising. But it was a good 15 minute wait from the time i got my appetizer.
One of the oddities that kinda bugged me was the wait staff/​cook staff woudl come out and watch tv behind me. It just felt weird. I get it though. Slow day, Rangers game is on. Whats the harm. But it did lessen the experience a little bit. Especially as i had time on my hand instead of being preoccupied stuffing my face.
Eventually my pita did come and it was a ton of food. Jammed full with veggies and a very generous amount of sweet lamb meat. The fries were the straw variety (my favorite kind). They werent crispy as I like but they were perfectly acceptable. My only beef (no pun intended) with the dish is the veggies and meat are not evenly mixed. You are eating all of the veggies up front and then eating the meat by itself. The meat is very seasoned (i wont say overseasoned, lamb meat just has a unique sweetness to it). Id hate to say maybe put a little bit less of both veggies and meat into the pita so you can get a more evened out dish. But the segregated overload detracted from the dish in my opinion.
I was only able to eat one of the pita halves so I asked for a box. The bartender promptly carried my dish away to put in a box. I really appreciated that he boxed it but I did sorta want to munch on some more of the fries before he did so. Ah well.
So, all in all, very good restaurant. Great food, great service. Some minor things bugged me about my experience but truly I was very pleased. I will definitely be back.
Oh, and unfortunately they dont do the fried oysters anymore sadly (i saw may pics on Unilocal that looked amazing so I was hoping for them. No dice tho).

Anson11 is a wonderful work in progress. We have had dinner twice, the first time in mid-​May and the last time this past Saturday. I haven’t had drinks or snacks in the bistro downstairs yet, although the happy hour sounds like an attractive proposition.
The food is very good, creative and elegant. Some dishes fail to hit their mark. I ordered the fig and prosciutto appetizer last Saturday. It was okay, but it should have been superb. My trio of Colorado lamb was also just okay. The confit was mushy, the other two elements were good, but not great.
My wife had the steak tartare appetizer. The tartare was excellent, but it was served with potato chips, instead of melba toast or some other, appropriate cracker. The potato chips seemed like they came straight out of a grocery store bag, not from the frying pan in the kitchen. She followed that dish with the Muscovy duck breast, which was also excellent.
We were with the same friends on both occasions. They enjoyed the lobster raviolo appetizer, the duck breast, and the duo of pork. Again, the food is very good.
On the May visit, the service was very good. Last Saturday, the service was a bizarre trip to an alternate universe.
There was huge confusion as to the status of burrata in the kitchen, such that I had three conversations on the topic of whether it would accompany my fig and prosciutto appetizer or not. In the end, it proved to be the best part of my appetizer.
The selection and service of our wine was the alternate universe part of our dinner. We had decided to enjoy a pinot noir with our meals, as we were all having entrees well suited to that particular varietal. Upon hearing of our intentions, our waiter enthusiastically recommended a particular wine from the Sonoma Coast, saying Anson11 is the exclusive restaurant with this particular wine. I had never heard of the wine. As the waiter was sketchy on details, I asked for a look at the bottle.
There was none of the usual information on the bottle, and Vivino didn’t have it in their database, when I took a picture of the label. In retrospect, the scarcity of information should have been a huge warning signal.
We proceeded to order the wine, then waited while the waiter struggled mightily to remove the wax cover on the cork, and uncork the bottle. He poured me a taste, and I found it be quite good. No fireworks or anything, but tasty nonetheless.
Fast forward to the point where we are down to the last quarter of the bottle, and I’m thinking I should order another bottle. I ask the waiter who’s pouring into my glass at that moment, not our primary waiter but another fellow, the price of the wine. He looks at me and says, «Three seventy».
My immediate reaction was to think this wine couldn’t possibly cost $ 3.70. Surely he couldn’t mean $ 370. So I look at him and asked, «Three seventy? Do you mean three hundred and seventy dollars?» He smiles, and nods his head.
Needless to say, some intense conversations with the floor manager and the general manager ensued, and a barely affordable and acceptable resolution was reached. Fortunately, in this process of terse negotiations, I found the general manager to be Oscar, who was our favorite waiter and manager when Tabla opened a few years ago. He had disappeared for a couple of years. It’s great to find him again, although the circumstances could have been much better.
By now, you’re probably wondering what the wine was. It was the inaugural (2012) vintage of Boars’ View Pinot Noir, made by Fred and Carol Schrader of Schrader Cellars in Calistoga, CA, with grapes from their new (5 years old) vineyard on the Sonoma coast. I will post a photo of the empty bottle, which I insisted on keeping as a memento of our long, strange trip of a meal at Anson11.
Will I eat there again? Of course, especially now that I have found Oscar, but I will be very, very careful with the wait staff and their limited knowledge of wine and proper wine service.