The culinary world is buzzing with excitement as renowned chef Greg Vernick unveils his latest masterpiece, Emilia, in Kensington today! But this isn't just any restaurant opening; it's a journey of flavors inspired by travel.
Chefs' culinary adventures often shape their menus, and Vernick's is no exception. While Jesse Ito and Justin Bacharach drew inspiration from Japanese konbinis for Dancerobot, and Stephen Starr's team scouted Italian trattorias for Borromini, Vernick's muse was a recent trip to Rome with his trusted colleagues, Meredith Medoway and Drew Parrasio.
Vernick, a James Beard Award semifinalist for Outstanding Restaurateur, sought recommendations from chef friends like Marc Vetri, Jean-Georges Vongerichten, and Hope Cohen. And it was Cohen's suggestion of the American Academy in Rome that led to a pivotal moment. Here's where it gets intriguing...
At the academy, they experienced a culinary revelation. They savored arugula straight from the earth, hand-picked herbs, and joined students for a family meal. The standout dish? A simple chicken ragù pasta, light and savory, that left a lasting impression. And this is the part most people miss— it's not just about the taste; it's the experience.
Vernick and his team recreated this dish, now a must-try at Emilia, as "rigatoni, ragù bianco." It's a bold statement as Emilia's sole chicken offering. The restaurant's ambiance, designed by Carey Jackson Yonce, is warm and inviting, with lighting set to create a relaxed atmosphere.
Vernick's foray into Italian cuisine is a departure from his New American roots. The menu features small plates priced affordably, with larger dishes like golden tilefish ribollita and grilled sea bream starting in the high $30s. House-made pasta, grilled specialties, and unique smaller plates like carta da musica with soft butter and bottarga relish showcase Medoway's talent.
Emilia's bar program is a celebration of Italy, offering low-intervention wines, amari, spritzes, and seasonal negronis. The restaurant aims to cater to both the neighborhood and the industry, creating a welcoming space for all.
So, will Emilia become Kensington's new culinary hotspot? What do you think about chefs drawing inspiration from their travels? Share your thoughts below!
