For the past two weeks, Embeya (564 W. Randolph St., 312-612-5640) has remained dark following the rocky departure of its opening chef, Thai Dang. Today, they turn on their fancy chandelier again, with chef Michael Sheerin at the helm.
Sheerin, a veteran of Blackbird, Trenchermen, the lamented Cicchetti, and the just-announced Hyde Park dumpling house Packed, will spin his own version of Asian cuisine, different from Dang’s Southeast Asian food. “It’s not a total departure from what Embeya has become known for,” he says. “I’ll be using these ingredients, less traditionally.”
Sheerin described some sample dishes from his all-new menu:
- Seared tuna with roasted beets and coconut
- Glazed pork belly with roasted banana and fermented strawberries
- Smoked scallops with pickled turmeric and smoked walnuts
- Fermented pork sausage from Tête Charcuterie, with green garlic and braised pineapple. “The classic [Thai] grilled sausage—kind of crumbly, usually with rice, but I took the rice out,” Sheerin says.
- Crispy fried squid with kaffir lime and Asian pear
- Lobster with orange and XO sauce
- Peking duck, slow-roasted with blood orange–hoisin glaze, on sweet pea purée
- Black pepper curry with spot prawn
- Miso- and sake-glazed half chicken
Neither the decor nor the name of the restaurant will change, even though Dang’s nickname inspired the name. “Mike” somehow wouldn’t encapsulate the restaurant, anyway.
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