EL PASO, Texas (KFOX14/CBS4) — Arturo Arrugin, owner and operator of Meduza, announced the official opening of the new Mediterranean steakhouse, which has taken over the space of the former Italian restaurant Mi Piacci.
“Today’s is actually our first official opening date for Meduza,” Arrugin said, noting that the project has been in development for about a year.
Meduza offers a diverse menu featuring flavors from across the Mediterranean, including Spanish, Italian, French, Greek, Turkish, and African cuisines.
“You can come in and maybe have some oysters, some paella, you can have some mussels, some mescargot, you can have some pasta, some pizzas, you can have some giro’s, you can have some hummus, you can have a little bit of everything,” Arrugin explained.
The steakhouse also boasts four different steaks, including their famous tomahawk.
The restaurant features two distinct atmospheres: an elegant and intimate indoor setting and a more casual, lively outdoor patio.
“Inside is a little bit more elegant, more upscale, more romantic, more intimate, more of a serious ambience,” Arrugin said.
The patio offers a casual bar area with sports and entertainment, catering to a younger crowd or those seeking a relaxed dining experience.
Arrugin invites the community to visit and provide feedback as they pioneer this Mediterranean steakhouse concept.
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“I definitely invite everybody to come and give us a try,” he said. Meduza also offers a full cocktail bar and brunch on Sundays starting at 8 a.m.
Reflecting on the journey to the opening day, Arrugin expressed a sense of accomplishment and anticipation for the future.
“To me, it means that we reached the end of the chapter and the start of a new chapter,” he said, emphasizing the shift from pre-opening preparations to focusing on operations and menu execution.
Arrugin encourages locals to experience what Meduza has to offer, highlighting its unique presence in the heart of the west side.
“We put in a lot of work to bring something new to the west side and the heart of the west side,” he said, inviting feedback to help improve the dining experience.
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Dining and Cooking