Emilia exudes excellence

Chef owner Matt Gallaher works at his new restaurant, Emilia, this past Saturday night.

Chef and owner Matt Gallaher works at his new restaurant, Emilia, this past Saturday night.

For the longest time, downtown dwellers and aficionados have bemoaned the fact that, of all the great and diverse number of eateries located there, there has not been in ages even one honest to goodness upscale Italian restaurant — only pizza places.

But now we have two authentic high-end Italian restaurants within easy walking distance of each other. Primo Ristaurante Italiano, located in the Sunsphere and operated by Chef Bruce Bogartz, has been open a few months, and Emilia, located on Market Square and operated by Chef Matt Gallaher of Knox Mason, opened just last week. (Click here for a report on a recent visit to Primo. Read on for more info about Emilia.)

We were at Emilia, located at 16 Market Square in the space where Latitude 35 used to be, this past Saturday and the place was full. Walk-ins were being turned away. Fortunately, my brilliant husband had made a reservation for our party of four. I predict we will be back often.

Love, love the new look and the cool, casual vibe. Also love it that you can count on seeing lots of other folks you know, so table-hopping is rampant. The stairs to Latitude’s downstairs have been covered up, so the dining room feels totally different. Service is excellent and, most importantly, so is the food.

Warm housemade foccacia and warm Castelvetrano olives started our meal.

Warm housemade foccacia and warm Castelvetrano olives started our meal.

We started with warm green olives seasoned with Calabarian chile, garlic and thyme. What a nice little nibble. And I, personally, could have made a meal out of the warm housemade foccacia with a terrific spread of Cruze Farm ricotta with Georgia olive oil, flaky sea salt and fresh cracked pepper.

The menu is very diverse with something to accommodate every taste and food preference. Meats range from a 12-ounce Mitchell Farm rib eye to half of a Springer Mountain Farms chicken cooked “under a brick.” There’s also lamb and pork belly and meatballs. Seafood includes steamed Prince Edward Island mussels, roasted salmon “puttanesca” and Fisherman’s Stew. And the pastas, all made in house, change often. On Saturday, there were four different pasta dishes, as well as a lobster risotto, potato gnocchi primavera and a fabulous sounding polenta dish. (All pasta dishes can be made celiac friendly with Avanti Savoia imported gluten free noodles.)

And wait until you see the range of desserts. My husband and his sweet tooth were in heaven.

Here's the sign you are looking for!

Here’s the sign you are looking for!

The bar is small, but inviting. Seems Kenny G, in town to perform with the Knoxville Symphony Orchestra, ate at the bar on Friday night. From all reports, he was friendly and chatty and signed autographs and posed for pictures.

The bar is small, but inviting. Seems Kenny G, in town to perform with the Knoxville Symphony Orchestra, ate at the bar on Friday night. From all reports, he was friendly and chatty and signed autographs and posed for pictures.

Here's a view of the dining room. It doesn't look at all like Latitude 35, does it?

Here’s a view of the dining room. It doesn’t look at all like Latitude 35, does it?

New York style seating at tables along the left wall as you enter.

New York style seating at tables along the left wall as you enter.

One of the general managers, Caroline Farris, posed with our table mate, Bruce Anderson, left, and my husband, Alan Carmichael. Caroline's parents, Kent and Susan Farris are friends of ours.

One of the general managers, Caroline Farris, posed with our tablemate, Bruce Anderson, left, and my husband, Alan Carmichael. Caroline’s parents, Kent and Susan Farris are friends of ours.

It was fun running into former Knoxville Police Chief Sterling Owen, IV, and his fun wife, Jolene.

It was nice running into former Knoxville Police Chief Sterling Owen IV, and his fun wife, Jolene.

Our buddies Booth Kammann, left, and Jennifer Holder were there, too.

Our buddies Booth Kammann, left, and Jennifer Holder were there, too.

Wow, I love these light fixtures!

Wow, I love these light fixtures!

This was supposedly an appetizer portion of the steamed mussels with fennel, garlic, white wine and chilies. I chose it as an entree and still had to get others to help me eat them!

This was supposedly an appetizer portion of the steamed mussels with fennel, garlic, white wine and chilies. I chose it as an entree and still had to get others to help me eat them!

Bruce and Alan both chose the Genovese style Fisherman's Stew and loved it. Alan said the broth was flavorful, but not too rich. The fish changes daily (on Saturday it was grouper) and the stew also contains mussels and Louisiana shrimp.

Bruce and Alan both chose the Genovese-style Fisherman’s Stew and loved it. Alan said the broth was flavorful, but not too rich. The fish changes daily (on Saturday it was snapper) and the stew also contains mussels and Louisiana shrimp. The grilled bread was spread with delicious aioli.

Monique Anderson chose a pasta dish -- campanelle with braised lamb and spring peas, fresh mint and pistachios. She raved about it.

Monique Anderson chose a pasta dish — campanelle with braised lamb and spring peas, fresh mint and pistachios. She raved about it.

Then came the hard part for Alan -- deciding on dessert. Luckily, we ordered two and Chef Gallaher sent out two extra ones as a treat. (Thanks!)

Then came the hard part for Alan — deciding on dessert. Luckily, we ordered two and Chef Gallaher sent out two extra ones as a treat. (Thanks!)

Monique loved her chocolate zeppole -- little ricotta donuts with dark chocolate and blood orange curd.

Monique loved her chocolate zeppole — little ricotta doughnuts with dark chocolate and blood orange curd.

But the rest of us thought the butterscotch budino was number one: creamy butterscotch pudding with salted caramel, whipped cream and pine nut crumble. Damn!

But the rest of us thought the butterscotch budino was number one: creamy butterscotch pudding with salted caramel, whipped cream and pine nut crumble. Damn!

The traditional tiramuse was a close second.

The traditional tiramisu was a close second.

And the nutella panna cotta -- chocolate and hazelnut custard with Fangelico gelee and crushed hazelnuts -- did not suck!

And the Nutella panna cotta — chocolate and hazelnut custard with Frangelico gelee and crushed hazelnuts — did not suck!

Here's Monique in the midst of the very serious taste test!

Here’s Monique in the midst of the very serious taste test!

We were glad we were going to see Kenny G and the Knoxville Symphony Pops Orchestra at the Civic Auditorium because it gave us a chance to walk off some of that delicious food.

We met our friends, former Mayor Dan Brown and his wife, Cathy, there because they had other dinner plans.

We met our friends, former Mayor Dan Brown and his wife, Cathy, there because they had other dinner plans and could not join us at Emilia.

Kenny G put on a great show. (Love all the fun things to do in Knoxville these days!)

Kenny G put on a great show. (Love all the fun things to do in Knoxville these days!)

(In case you were wondering, we do not represent Emilia. Other than the two complimentary desserts, we paid full price for everything.)

 

 

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9 Responses to Emilia exudes excellence

  1. Alan Carmichael, on May 9th, 2016 at 2:15 pm said:

    The desserts were top notch.

  2. Monique Anderson, on May 9th, 2016 at 2:19 pm said:

    The evening was perfect. Great weather, dinner at Emilia’s, Kenny G and the symphony orchestra, and our good friends, Cynthia and Alan. Enjoyed sitting next to Dan and Cathy at the Kenny G concert.

  3. Rick, on May 9th, 2016 at 2:20 pm said:

    We have eaten there 3 times this week–the food is incredible, the service excellent and the butterscotch budino (which I have had all 3 times) is amazzzzing!!!

  4. Cynthia Moxley, on May 9th, 2016 at 2:26 pm said:

    Alan: Duh!

    Monique: Thanks so much for joining us.

    Rick: Wow! I’m impressed. I think it will be one of our new favorites, as well!

  5. Shaun Fulco Hyver, on May 9th, 2016 at 2:35 pm said:

    I cannot wait to try it! It looks and sounds fabulous!

  6. Deborah Sams, on May 9th, 2016 at 2:36 pm said:

    I was wondering what they are doing with the downstairs part of the building that has been boarded up. Let us know if you find out anything. It was a rather large area.

  7. Cynthia Moxley, on May 9th, 2016 at 2:39 pm said:

    Shaun: You will love it! Let’s go there when you get back from vacation.

    Deborah: The general manager said that right now, it’s being used for storage, although it looks, she said, as if everybody just walked out of Latitude 35 and left everything right where it was! If it is developed into something else, its access would apparently be through the alley as there is no Market Square entrance — at least not at this time.

  8. Jennifer Holder, on May 9th, 2016 at 4:38 pm said:

    It was great seeing you all there! I agree with your assessments on food and atmosphere 100%. Doug is so disappointed that he was out of town but I assured him that we will be going back soon because I have to try that fish stew!

  9. Cynthia Moxley, on May 9th, 2016 at 4:54 pm said:

    Jennifer: Let us know when you go! We are dying to go back, too.

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