From the designer of Girl and the goat and Balena, a serenely sophisticated space is defined by walls of glass that frame a long bar topped with bleedy, veiny marble under clusters of lantern-style fixtures. A loft-style ceiling juxtaposes bronze screen that separate the various areas of the restaurant amongst a menagerie of leafy, crystal chandeliers. The open kitchen presides over a bright and airy dining room wit its blanched, hardwood floors and mix of settees, honey-leather chairs and communal table forged of a 25-foot slab of timber.
The Food
A culinary partnership from a Four Seasons vet and L20 chef Thai Dang, Emberya applies its definition of ‘little one’ through a series of small dish Vietnamese and Asian specialties that impress in their scope and flavor. The dinner menu is divided between cold, hot and large plates with idyllic cured salmon, papaya salad with beef and baby octopus served with braised lettuce. Large plates mix traditional noodles with bay scallops and tamarind ribs with steamed fish in banana leaf and roasted Australian Wagyu.
Last Word
Former L20 prodigy leads Asian-inspired Vietnamese eatery with a stylish edge.
