Embeya's opening night menu

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Thai Dang and Attila Gyulai

Thai Dang and Attila Gyulai

A couple weeks ago, we heralded the fact that modern Asian cuisine seems to finally be trending on a large scale. A big part of that thesis depended on Embeya, a collaboration between Attila Gyulai (a former bigwig at the Elysian and Four Seasons) and chef Thai Dang (a veteran of RIA and L2O). Well, Embeya will quietly open its doors today, and looking at its menu, it's clear that, yup, modern Asian cuisine: still trending. Dang's menu appears to include influences from Thailand, China, Japan, Vietnam and France (or perhaps simply post-colonial Vietnam), and it reads contemporary and chef-y (see: stuffed squid with bone marrow and finger limes).


Embeya (which was designed by 555 International and features a riesling-focused wine list) is located at 564 W Randolph St (312-612-5640), an area of the West Loop that keeps getting more crowded (and we haven't seen the last of it yet: Grace is still on the way). The full food menu is after the jump.



Cold


Kona kanpachi, radish, citrus, soy salt   13


Mirugai, puffed rice, shiitake, lemon oil   15


Green papaya, culantro, crispy shallots, beef jerky   8


Summer roll, rice noodle, pork belly, Vietnamese herbs   9


Banana blossom, royal trumpet, red perilla, Thai chili   9


Cuttlefish, celery root, jicama, miso   10


 


Hot


Vegetable tempura, chicken liver, yuzu, sweet soy   11


Shrimp dumpling, toasted almonds, cilantro, lettuce   12


Mussels, coconut, lime leaf   16


Sea snails, pork, lemongrass, black garlic   16


Baby clams, rice cracker, Thai basil, peanuts   11


 


From the grill


Short rib, red romaine, pickled vegetable   9


Stuffed squid, bone marrow, ginger, finger lime   14


Thit heo kho, quail egg, coconut, roasted shallots   11


Scallop, shimeji, sake, soy   12


 


Large plates


Noodles, rock shrimp, peppers, Chinese celery   15


Ribs, tamarind, toasted garlic, hoisin   16


Garlic chicken, confit scallion   18


Salmon roulade, caramelized onions, tomato fondue, Vietnamese coriander leaf   24


Cote de boeuf, pomme frites, watercress, Soy-honey gastrique   36


Whole fish   34


 



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