Emily is Clinton Hill's latest Italian restaurant/pizzeria and it comes from husband-and-wife restaurateurs Matthew and Emily Hyland. The space - which is casual and homey - features Chef Matthew Hyland's inventive cuisine, which he perfected in the kitchens at of the Public and The Breslin. It was during his time at Pizzamoto and Sottocasa that he found an appreciation for pizza and that is the focus at Emily, along with fresh pastas, salads and wood-fired entrées pulled from the custom Pavesi copper-plated oven at Emily, which the couple built thanks to a Kickstarter campaign.
Chef Hyland's homemade dough is topped with homemade sauces and fresh, hand-pulled cheese. Other toppings include pepperoni for the purist and pickled chilies, honey, truffle and pistachio for the more adventurous pizza lover. If you're ready to move beyond a pie, dishes like herbed flatbread, pig ear salad, and wood-fired Duck Breast with carrots, lentils and orange jus are also available. As are pastas and the new pizzeria standard - chocolate-stuffed calzones.
To complement the varied menu, guests can order craft cocktails or consult the wine list- a mix of Old- and New-World selections from the Pacific Northwest, New York state, France and beyond. On tap, four wines are poured by the glass as well as a selection of local beers from Captain Lawrence, Peak Organic and the neighboring KelSo brewery.
For those seeking an intimate epicurean experience, an informal chef's table is bookable for parties of up to six people. Emily will also host pizza-making workshops, open to the public, on the first Tuesday of each month.