Emilie’s announced updates to its popular carryout menu and the addition of daytime café and marketplace offerings, the first in a series of updates expected from newly appointed Executive Chef Hamilton Johnson. The community-focused restaurant welcomed new management, joining Chef Johnson to offer a fresh take on Southern hospitality and veteran experience to Capitol Hill diners.
Johnson has built a celebrated career in critically acclaimed and outstanding Washington D.C. restaurants including as Executive Chef at Vidalia and Honeysuckle, and most recently as Chef de Cuisine at American Son. He has earned two Michelin Plate awards and has regularly competed successfully in local and international competitions, including Food & Fun held in Iceland and DC Central Kitchen’s Capital Food Fight. In his new role, he will continue to create diverse and accessible menus that draw on the dynamic aspects of new American cuisine and reflect the local community’s taste.
Alissa Costello, oversees day to day operations as General Manager. Together, Rob Long and Jose Diaz join Chef Johnson to develop the impressive beverage program.
“We’re thrilled to have an incredibly dedicated leadership team. We believe that their warmth, immense talent, extensive culinary knowledge, and ties to the community will create a place where our community can come together over amazing food,” says Sam Shoja, Co-Owner of Emilie’s, Jinya Ramen Bar and Sheesh Grill.
A shared commitment to the Capitol Hill community continues to guide the Asian inspired, new American menu at Emilie’s. The addition of daytime café offerings means neighbors can depend on Emilie’s for excellent everyday dishes and drinks including a full coffee and espresso bar, sweet and savory pastries, and small plates. This new chapter for the restaurant also welcomes updates to the fresh summer carryout menu, much of which will be adapted for patio and indoor dining when the decision to reopen is made. Highlights include: Summer Watermelon Salad ($8) with feta, mint, pistachio, shallot, and pickled strawberry vinaigrette; Nashville Hot Chicken Sandwich ($16) served on a Martin’s sesame bun with lettuce, pickles, pimento aioli, and seasoned waffles fries; General Tso’s Banh Mi ($16) with a choice of lemongrass grilled chicken or pork belly, topped with pate, daikon radish, jalapeno, cilantro, and served with seasoned waffle fries. Water-Malone Punch ($18 for two) made of gin, elderflower, pressed watermelon, citrus and mint; and Limonada De La Muerte ($18 for two) made with rosemary infused tequila, mezcal, lemon, and agave. Cardamom & Molasses Whoopie Pie ($4 for two) and Rainbow Cake remains available as an extension of Pride Month, with 100% of proceeds being donated to Washington D.C Trans and LGBQ multicultural center, Casa Ruby.
As of Wednesday, July 15, Emilie’s will expand their pantry offerings by introducing a farm to table marketplace for local producers to sell their fresh produce. Farmers in the DC area commit to grow their fresh produce for the Capitol Hill community based on the Community Supported Agriculture (CSA) system. Emilie’s expanded their pantry offerings by introducing a farm to table marketplace for local producers to sell their fresh produce. It will focus on women – owned businesses such as Ugly Duckling Farmstead for fresh farm eggs, seasonal vegetables, and herbs; Cajou Creamery will sell vegan ice cream; and Pluma by Bluebird Bakery will continue to provide pastries for the daytime café. Emilie’s hopes contribute to a more sustainable food system by supporting female farmers through the CSA system.
