We all know I am a fan of Kevin Tien. While I was saddened when his first restaurant, Himitsu, closed, but I am happy to report that his new venue, Emilie’s is everything he promised it would be…and more.
The Space
With a much larger space and a bigger kitchen, Kevin is able to accommodate more diners. The expansive menu includes bread service, small snacks, and dessert by the cart!
The Cart
Your meal at Emilie’s kicks off with a bang when a rolling cart approaches your table. It is piled high with spreads like nori butter, baba ghanoush, apple compote and mascarpone with pepper jelly. The nori butter has the distinct seafood flavor while still being completely vegetarian. The mascarpone is creamy and sweet with a hint of heat.
When choosing between sourdough and focaccia, make the right decision and just get both! Small accompaniments include pickled enoki mushrooms, fermented beets, baba ghanoush, and more. I would order as many as your dining partners agree to.
The Food
Everything on the cart is tempting but save room for other items on the menu because you are going to want to order everything. The food at Emilie’s is quintessential Kevin Tien: the flavor combinations, the ingredients, and the plating. I adore the teriyaki smothered radicchio which has the perfect bitter-sweet flavor profile. Heaps of crunchy furikake add so much crunch and umami. The gem lettuce dish, where a hunk of crunchy gem lettuce is blanketed in parmesan flakes and bejeweled with crunchy pistachio breadcrumbs. It is crunchy and super savory.
The one menu item I am obsessed with is the champon noodles; where ramen noodles are swirled in miso butter, drizzled with black pepper and adorned with celery leaves. It’s an Asian version of cacio e pepe and it’s one of those “I-died-and-gone-to-heaven” kind of dish. My second favorite dish is the ricotta cavatelli, where the ridged dumplings are so chewy and satisfying you will keep eating them even if you feel like you are going to burst.
The Dessert
Dessert at Emilie’s is just the way I like it: classic with a twist. Fluffy donuts are stuffed with a sweet concord grape jelly and sprinkled with…salt and pepper! Don’t knock it until you try it. Rye chocolate chip cookies are dense and chewy, with a certain earthiness and depth of flavor from the rye. The honeycomb infused milk that accompanies it is rich and heady.
Emilie’s: The Verdict
Everyone’s new favorite restaurant is here! Dishes will rotate on and off the cart and the menu, so stop by often to avoid missing one of Kevin’s scrumptious creations.
Emilie’s, 1101 Pennsylvania Ave SE, Washington, DC, Website
