Restaurant Review: River North’s ēma celebrates Father’s Day, summer fun!
With Father’s Day coming up on Sunday, June 15, there’s no more fitting way to celebrate the men who shaped our lives than taking the family to a special Father’s Day at River North’s ēma, where shared plates and fresh Mediterranean cuisine makes for a shared experience among your nearest and dearest.
From Friday, June 13 – Sunday, June 15, ēma is serving up Mediterranean-inspired specials for Father’s Day, including Crispy Lamb Ribs with Marcona almond, and mint and tart cherry BBQ sauce, to Mediterranean mezze favorites. They’ve also created a Drop Dad Gorgeous cocktail, made with Uncle Nearest whiskey, bourbon barrel smoked demerara and beef chip.
For the family, Chef C. J. Jacobson’s menu features a selection of freshly made mezze, known as Mediterranean small plates.
Start off with their signature Hummus offerings, including Classic with za’atar spice, vegetable crudite, and California olive oil, Red Beet Hummus has tahina, dill, and olive oil , “Bhel” Hummus is a fruity/spicy mix of pineapple, avocado, pomegranate, tamarind, crispy rice, and mint chutney, while Hummus w/ Lamb Ragu featuresslow-braised lamb and spicy harissa.
Their spreads include a Charred Eggplant with aleppo, mint, and olive oil, House-Made Labneh with strawberry rhubarb jam, opal basil, lime, and mint. Toasted Almond & Garlic pairs Castelvetrano olive and fresh herbs.
Ala carte vegetables include Brussels Sprouts withcrispy shallot, pumpkin seed, and agrodolce, Grilled Asparagus has ricotta salata, California bay leaf, and a ramp vinaigrette.
Entrees include a selection of Kabobs, including Chicken Kefta with lemon, olive oil, and tzatziki. Or, choose Grilled Chicken with yogurt marinade, sweet pepper, and zhoug. Lamb & Beef Kefta pairsSlagel Family Farms beef, lemon, olive oil, and tzatziki, while Faroe Islands Salmon hassweet pepper, red onion, lemon, olive oil, and spicy zhoug. All kabobs are served with basmati rice.
Lighter fare includes their Tahini Caesar Salad, with hearts of romaine lettuce, radish, quinoa crouton, and mimolette cheese.Or, their Greek Village Salad with romaine lettuce, tomato, cucumber, Kalamata olive, feta, and red pepper, served with dijon vinaigrette. Mediterranean Chopped Salad is a sweet/savory mix of arugula, romaine, cauliflower, capers, dates, parmesan, olive, and red pepper.
Seafood & Braises include Grilled Spanish Octopus has chermoula, green olive, and almond saffron aioli. Green Chili Halibut is served with English pea, fava bean, snap peas, cipollini and lemon, while Braised Spring Lamb Stew pairs orzo with pomegranate, radish, and lamb jus.
As we say at Dean’s Team Chicago when warranted, save room for dessert! Frozen Greek Yogurt pairs California olive oil and sea salt, while another mixes pistachio, candied orange, and cinnamon phyllo. Warm Sticky Date Cake has Medjool dates, whiskey caramel, and whipped cream. Vanilla Bean Panna Cotta has orange blossom granita and rosemary meringue.
Ours is not the only great review. Several recent Google reviewers were equally pleased.
“Very lovely experience with Ema and the tapas style Mediterranean dining offerings,” wrote one. “Thoroughly enjoyed two types of hummus, the brussel sprouts and two meat selections. Highly recommend 2 or 3 orders per person, but everything was shared across our table. Would enjoy visiting again in the future.”
“Loved the ambiance at ēma!” wrote another. “The décor, service and food are top notch. We had the chicken breast kabob and the shrimp kabob and shared a Greek salad for the table. Everything was cooked to perfection! I highly recommend a visit if you have not been!”
Ēma is located at 74 W. Illinois Street. They are open for lunch Monday – Friday from 11am – 3pm. Dinner is served Monday – Thursday 3pm – 10pm; Friday – Saturday, 3pm – 11pm, and Sunday from 3pm-10pm. Weekend Brunch is served Saturday & Sunday from 11am– 3pm. For reservations, click here.
Alison Moran-Powers and Dean’s Team Chicago
