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Cuttlefish, celery root, jicama and miso at Embeya
Banana blossom, royal trumpet, red perilla and Thai chili at Embeya
Sea snails, pork, lemongrass and black garlic at Embeya
Shrimp dumplings, toasted almonds, cilantro and lettuce at Embeya
Shrimp dumplings, toasted almonds, cilantro and lettuce at Embeya
Two fine-dining vets open a contemporary Asian spot.
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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