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Embeya

312-612-5640  •  $$$
ADDRESS: 564 W Randolph St, Chicago, IL 60661

CUISINE: Asian, Asian Fusion, Late-Night Dining

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Youthful chef-partner Thai Dang (ex L2O) offers artful Asian fare at West Loop hot spot Embeya.  




Full bar. Serving lunch Mon-Fri, dinner nightly. Late night Fri-Sat. "... Embeya — "little one" in Vietnamese, the childhood nickname of chef Thai Dang — is that rare, beautifully designed Asian restaurant that can please big spenders and dumpling sniffers alike."
— John Mariani, Esquire, The Best New Restaurants 2013

"My meals here have been like an uninterrupted highlight reel. Crisped sweetbreads tossed in fish sauce, with a red-chili kick; crunchy forbidden rice topped with thinly shaved pickled kohlrabi; Brussels sprouts, heavily caramelized in nuoc cham sauce. There are exotic dishes like thit heo kho, slow-cooked pork in aromatic broth along with cooked quail eggs and coconut; and familiar dishes such as garlic chicken, a simple-sounding dish that's actually very complex (the skin alone is lacquered and dried thrice, accounting for its irresistible crispness)."
— Phil Vettel, Chicago Tribune, Jan. 10, 2013

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DESCRIPTION
Youthful chef-partner Thai Dang (ex L2O) offers artful Asian fare at West Loop hot spot Embeya.  




 
"... Embeya — "little one" in Vietnamese, the childhood nickname of chef Thai Dang — is that rare, beautifully designed Asian restaurant that can please big spenders and dumpling sniffers alike."
— John Mariani, Esquire, The Best New Restaurants 2013

"My meals here have been like an uninterrupted highlight reel. Crisped sweetbreads tossed in fish sauce, with a red-chili kick; crunchy forbidden rice topped with thinly shaved pickled kohlrabi; Brussels sprouts, heavily caramelized in nuoc cham sauce. There are exotic dishes like thit heo kho, slow-cooked pork in aromatic broth along with cooked quail eggs and coconut; and familiar dishes such as garlic chicken, a simple-sounding dish that's actually very complex (the skin alone is lacquered and dried thrice, accounting for its irresistible crispness)."
— Phil Vettel, Chicago Tribune, Jan. 10, 2013
ADDITIONAL DETAILS
Full bar. Serving lunch Mon-Fri, dinner nightly. Late night Fri-Sat.

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