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GENEVA — Spring brings new beginnings. That is certainly the case with Rafael Díaz Díaz. He is opening a new eatery in the former Pinky’s Restaurant and Bar at 14 Castle Street.
Esther’s Son’s Kitchen is named in honor of his mother and features a tropical twist inspired by his native Puerto Rican cuisine.
Since 2005, Díaz Díaz has operated first a food truck and then two El Morro restaurants, serving more traditional dishes such as empanadas, burritos, and a variety of stews. He has been running El Morro at 284 Exchange St. since 2013.
Diaz-Diaz said his mother, Esther, was indeed a good cook and that he learned a lot from her. But the new restaurant will feature dishes inspired by his own, featuring tropical fruits and vegetables.
“God gave me the idea to cook with fruit, and I was excited because I have a lot of vegetarian customers,” Diaz-Diaz said.
He tested new recipes with his employees and friends. The menu includes dishes such as pineapple-stuffed chicken fajitas (made with pineapple and mango); Watermelon shrimp cocktail with fried plantains. Papaya stuffed with shrimp stew in mild fruit salsa. Stewed eggplant, fruit rice and pineapple slices. More traditional meat dishes are also available, with plantains and yucca. Diaz doesn’t have a liquor license yet, but he said his customers can bring their own wine.
All menu items are prepared fresh, so customers shouldn’t expect a fast food experience, he said. Food prices are also higher than El Morro.
“This food takes a long time to cook,” he said.
Not only did Diaz-Diaz work hard to develop the menu, he also rolled up his sleeves and gave the old Pinky’s a cosmetic makeover. He removed his two tables (now 14 total) to create a little more space and brightened up his dining room with a new coat of paint. Dark pink and green trim now covers the walls. He also reconfigured the bathroom and fixed up the kitchen. This space came with glassware, plates, and pots and pans.
One of the remaining decorations is a photo mural of the beachfront behind the bar. Although Diaz plans to fix some flaws, the sunset beach scene with swaying palm trees fits perfectly with his new restaurant’s tropical theme.
Diaz-Diaz is leasing the building from Vincent Fisher, and if things go well, he may sign a lease, he said. His current plan is to continue operating El Morro at its current location, but if the new venture is successful, he may combine the two locations in the future.
Coach Diaz Diaz is aiming for the season to start as early as this week. He plans to have three employees, one for him in the kitchen and two for him in the front of house.
For now, Esther’s Son’s Kitchen will be open Tuesday through Sunday from 2pm to 10pm. To make a reservation, please call 315-759-5033.
Catherine Price, director of the Geneva Downtown Business Improvement District, said Diaz Diaz’s food is “amazing” and she can’t wait to see what he does with the new space. She also likes that the menu is different from what he creates at El Morro, and is heartened that a long-established restaurateur will take over Pinky’s, which she called an institution.
“He’s over the moon,” Price said. “I don’t know where he gets his energy from. There are so many great restaurants in Geneva. The dining scene is really ours. It’s great to be able to continue to expand on that.”
Diaz said her mother’s dream was to open a restaurant in her native Puerto Rico, and she knows her mother would be surprised to learn that she currently owns two restaurants in Geneva.
“I think she’s happy and crying in the sky watching me work so hard,” he said.
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