Embeya

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Attila Gyulai (former director of operations Elysian, Four Seasons Hotels) and executive chef Thai Dang (formerly of RIA, L2O, Citizen) are the masterminds behind this Asian progressive restaurant, which seats 100. The restaurant's name is the phonetic spelling of "em be," which means "baby" or "little one" in Vietnamese. Try the showy scallop which arrives inside a scallop shell with flames dancing around the edges with a soy-sake sauce is just bold enough not to overpower the delicate flavor of the perfectly cooked scallop, accompanied by tiny and tender pickled shimeji mushrooms.

See photos from Embeya here.