The Portland team’s modern paean to Emilia-Romagna is a beautifully judged and pleasingly straight-forward restaurant
Launched in late April 2019, Emilia is inspired by the north Italian region of Emilia-Romagna and comes courtesy of the hugely talented team behind Portland and The Quality Chop House. Led by Stuart Andrew, the kitchen pays homage to the region that’s given the world parmesan, balsamic vinegar and tagliatelle al ragù while simultaneously celebrating quality British produce
The menu includes the likes of crispy pig’s trotter, lentils, salsa verde and young leeks; Smoked eel tortellini in brodo; and Belted Galloway saltimbocca, carrots and rainbow chard. Located in Bonham’s Auction House, the restaurant is a classy affair with a stripped back, modern look and a smattering of tasteful modern art.
An ‘everyday’ wine list on the back of the menu has a slight leaning towards the Italian Penninsula, while a separate ‘Auction List’ features a selection of rare bottles sourced by Richard Harvey, a Master of Wine and head of Bonham’s wine department that grew up in Italy so knows his catarratto from his corvina. Emilia is a progressive, carefully run place with impressive attention to detail run by a team of genuine pedigree. As such we think it’s a shoe-in for a spot on next year’s list.