Embeya | New restaurant

Two fine-dining vets open a contemporary Asian spot.

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  • Photograph: Martha Williams

    Cuttlefish, celery root, jicama and miso at Embeya

  • Photograph: Martha Williams

    Banana blossom, royal trumpet, red perilla and Thai chili at Embeya

  • Photograph: Martha Williams

    Sea snails, pork, lemongrass and black garlic at Embeya

  • Photograph: Martha Williams

    Shrimp dumplings, toasted almonds, cilantro and lettuce at Embeya

  • Photograph: Martha Williams

    Shrimp dumplings, toasted almonds, cilantro and lettuce at Embeya

Photograph: Martha Williams

Cuttlefish, celery root, jicama and miso at Embeya

Thai Dang has cooked at L2O and Ria. Attila Gyulai worked operations for the Elysian and the Four Seasons. Now these two fine-dining vets have opened a contemporary Asian spot. It’s not fine dining per se, but the menu (pork belly summer rolls; salmon roulade with tomato fondue) shows no signs of slackage. 564 W Randolph St (312-612-5640).



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