Embeya | New restaurant

Two fine-dining vets open a contemporary Asian spot.
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsCuttlefish, celery root, jicama and miso at Embeya
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsBanana blossom, royal trumpet, red perilla and Thai chili at Embeya
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsSea snails, pork, lemongrass and black garlic at Embeya
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsShrimp dumplings, toasted almonds, cilantro and lettuce at Embeya
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsShrimp dumplings, toasted almonds, cilantro and lettuce at Embeya
By David Tamarkin |
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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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