A New Perspective on Mediterranean

Ema looks to bring introduce Chicago to a different dining style

“This is so good.” My friend said after he stuffed his mouth with pita-bread-smeared hummus.

People have their palate for food; some like to explore new things – others are conservative and stick to what they know best.

Seeing people’s faces when they’ve tried new food is fascinating. For most, it’s a generic, common reaction that merely says, “It's Good enough.” If you’re lucky, you’ll see the flaring of nostrils, with eyebrows raised with a look of praise.

It’s what food does: and maybe that's why people come to Ema.

Ema is located at 74 W Illinois St

River North is a neighborhood in Chicago that plays host to lux retail shops, expensive cafes, and upscale cocktail bars. But it’s also designed to attract art and design lovers: art galleries and historical buildings are structured for tourists and locals to gather and appreciate their beauty.

It's enough for anyone visiting to spend an entire day's trip in the district and will still have more to explore the following day.

However, while River North sticks out from its sister neighborhoods, it is – by popular decision – considered an expensive district of Chicago. Visiting would cost you more than you budgeted for.

But amid an expensive shopping spree and splurging on what may seem like a vibrant, quality cocktail at a bar with rich interior design to make you forget about the price, restaurants continue to play a role wherever you are. This makes every neighborhood so different since they each have a unique style of restaurants to offer.

On the corner of West Illinois and Clark St, sitting outside of the Chicago loop and right smack in the middle of River North, sits a restaurant with an elegant entrance consisting of a classy revolving door that welcomes you to Ema.

Mediterranean cuisine is known for two dishes: falafel and pita bread – throw in hummus into that mix too. People on a calorie deficit or a Mediterranean diet can rest assured that consuming food groups involving whole grains or healthy fats will do their bodies a favor. But it’s not just legumes and chickpeas that keep people returning for more.

Unsurprisingly, the countries that surface near the Mediterranean Sea make up the food that we know today – offering unique ingredients and putting together recipes that capture a diner’s attention.

Hummus

When I tried Hummus for the first time (before coming to Ema), it was sealed in a plastic container and placed on the shelf in a grocery store. Funny enough, the taste wasn’t entirely horrible, but sometimes you need to pair it with something else.

I guess you can tell the difference between store-bought and homemade hummus; people like to use the term “fresh” when describing the taste of homemade hummus. But at the end of the day, they’re both made with the same ingredients: chickpeas, garlic, lemon juice, and cumin; throw carbs into the mix, and hey, you got pita bread and hummus.

Ema's hummus stood out when it came to presentation, albeit it's impossible to taste presentation. A lemony profile is enough to make hummus good, and spreading it onto a warm piece of pita bread is a pleasant start to a meal.

Green Falafel

Before I put in the reservation for Ema, I asked my buddy, "What's one thing you've never tried at a Mediterranean restaurant?"

His answer, as it came as no shock, was falafel. I looked at him, more so glared, and questioned his taste in food. A man who ate at Mediterranean restaurants (not including Ema) -- never bothered once to try falafel because he “Didn’t know what it was.”

So, of course, I had to order falafel. It was the only logical thing to do; if I didn’t force my buddy to take at least one bite of falafel, I’d have failed as a friend. And I think we both agreed that night that Ema’s falafel was good enough to sell on their menu.

Smashed chickpeas and later fried can warm the soul; mixing it with Ema’s sweet beet tzatziki and green tahini sauce leaves a standing impression that makes you want to order a second plate of falafel.

Beef and Lamb Kefta

Beef is a national treasure -- there's no doubt about that. Lamb, however, is a rare gem that’s not so easy to come by – and it’s hard to cook. Lamb is usually associated with countries like India or Greece, but keeping in mind the idea of Mediterranean cuisine, we’re shifting our attention to the Middle East, specifically Turkey.

The funny thing is that any country on the coast of the Mediterranean sea uses ingredients that are inspired by each other, so there’s a minor difference in each culture's cuisine, but still flavorful in spice, nonetheless.

Kefta is simply a mixture of ground meats with a healthy dose of spices and charred on a grill. Some would say it’s a different version of the American meatloaf or meatball – I beg to differ and find that statement quite insulting.

A prized dish like kefta needs to be prepared well while served with a creamy side of tzatziki sauce.

The lemon and olive oil rice with dill paired well, and, if I may add, cooking rice on the stovetop is never easy to execute. Ema has done this starch justice.

It makes up for the dry, gritty texture of their kefta.

Crispy Potatoes

But what more can I say about Ema?

It's done the duty of a restaurant: to serve food and ensure that their customers leave with a content belly. You'll take nice pictures, and enjoy a well-crafted cocktail from the bar; their lavish ambiance makes for a pleasant dining experience, and the serving staff smiles enough to make the guests feel welcome.

At the core of it all, Ema is no different than your average Mediterranean restaurant or bistro. While the interior design is appealing and the crystalized lighting affects the mood – the food, much like that of a different location – remains the same. People come to dine for the scene, and that's okay: that doesn't mean the food was unappetizing. It just means that the restaurant has two things to offer. And in most cases, one benefit dominates the other.

3.5/5 stars