Choose Your Food From the Trolley at Emilie’s
There’s no other place quite like Emilie’s, which opened its doors to plenty of buzz back in October as part of chef Kev Tien’s family of restaurants. The idea here is simple: the kitchen updates traditional dishes through adding new flavors and serving styles that encourage diners to rethink their ideas about classic American foodways. For example, Emilie’s features a "dips and ferments" trolley that roves the restaurant, stopping at each table (an American culinary version of dim sum or rodizio service).
After you’ve chosen a few items for the table (fermented mustard greens, mascarpone and pepper jelly, whipped lardo) you’ll turn your attention to the main menu, which is also designed for family-style service. Yelpers recommend the crispy golden ranch fried chicken, served with thick Texas toast and hot sauce, along with sweet potatoes and pumpkin seed mole, or scallop crudo with crispy okra and curry leaves.