Jack Rose: lemon, calvados, pomegranate

From Executive Chef Evan Snyder and partner Julian van der Tak comes Emmett, a Levantine-Mediterranian bar and restaurant with upscale food and a welcoming atmosphere. Chef Snyder trained at Cordon Bleu before cooking at Michelin Star spots in DC including Blue Duck Tavern and Bresca, while van der Tak comes from Vernick and Jean-Georges at the Four Seasons.

Emmett’s menu is inspired by traditions of Levantine cuisine and all of its influences including North Africa, Italy, France, and the Middle East. They focus on keeping it local, so expect weekly rotations on the menu highlighting peak-season ingredients from Pennsylvania farms.

Bar Manager, Petra Manchina

A few examples from their menu include a Rye Tarlet with wagyu and horseradish, Carrots Mangal with harissa yogurt, burnt eggplant, and pine nuts, Razor Clam Tabbouleh with grilled prawns and a garlic tahina, and Glazed Lamb Loin Belly with sumac carrot and labneh.

Bourbon Beets Battestar Galactica: lemongrass, bourbon, beet, saffron

This philosophy extends to their cocktail program, headed up by seasoned bartender, Petra Manchina. It utilizes seasonal ingredients and complimentary flavors so you can always expect a perfect pairing no matter the time of year. Emmett keeps the libations local with offerings from PA wineries and distilleries including Bluecoat Gin from Philadelphia Distilling, Boyd & Blair, Camuna Cellars, Mural City Cellars, and more.

Rezene: gin, fennel, lime, fermented fresno honey, pollen

Mary's Lamb: lamb fat-washed rye, cherry, absinthe

Expect drinks for every palate like the Rezene with gin and fennel or Mary’s Lamb with lamb fat-washed rye, cherry and absinthe.

Pretty Words (n/a): earl grey, lavender, vanilla, coconut milk

Emmett also caters to the non-drinkers among us with complex non-alcoholic cocktails like the Propeller with agave, lemon, carrot, turmeric and sumac.

Bar Manager, Manchina describes her decision to take on the new project: "Leading up to Emmett, I was at a place in my career where I was complacent and happy; when I got approached about running the bar program at Emmett I was hesitant to leave a job that provided stability, but I was drawn to the opportunity to have a high level of creative freedom. I know that I made the best decision for myself and the support I have from the owners (Julian and Evan, Marissa (General Manager) and the entire team is truly unmatched in any other program I’ve worked in. Emmett feels like it was meant to be.”

Propeller (n/a): sumac, carrot, agave, lemon, tumeric

She goes on to say, "we really want this place to feel like you're at a family member's house, where no guest feels out of place no matter the caliber of the experience, where everyone has the opportunity to feel seen and heard. We want to provide an experience that is warm, welcoming and fills you with joy; an experience where when you leave, you're already planning your next time back.”

The space may look familiar–the well-loved Cadence was here until 2021 and the vibes remain cozy. There are 30 seats available for reservation as well as 8 walk-in seats at the bar.

Lil Red Dress: pineapple rum, plum cinnamon, blood orange

With their dynamic menus and international flavors, you can always expect a new and unique experience every time you visit. Learn more about Emmett and book reservations on their website.

Krisha: feta-washed vodka, leek vermouth, gordal olive

Emmett: 161 W Girard Ave, Philadelphia, PA 19122
Hours:
Tuesday - Saturday 5 PM - 10 PM
Closed Sunday and Monday

Photos by Drink Philly