Once In A Blue Room

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Since its grand opening inside Fort Worth’s luxurious Crescent Hotel last fall, Emilia’s has been captivating hearts and taste buds alike with its Mediterranean-inspired fare. From within this elegant eatery, a new intimate upscale dining room has emerged with an elevated menu and plush decor that’s well worth the wait.

Based within the cultural district, The Crescent Hotel is conveniently located next to some of Fort Worth’s top destinations, including the Kimbell Art Museum, Dickies Arena and the Modern Art Museum. But Emilia’s Blue Room is a destination in and of itself, with blue velvet hues, brass tints and custom chandeliers throughout exuding elegance and refinement in a lavish tablecloth setting. The vibrant and opulent space seats up to 50 patrons at a time, accommodating multiple parties while still maintaining its intimate ambiance.

Upon being seated, guests will be greeted by certified sommelier Joel Teddlie, who worked at various Californian bistros prior to joining the Crescent Hotel. After getting to know diners’ preferences, Joel can recommend a reserve wine, a vintage champagne or a freshly shaken olive and herb martini and pour it tableside.

After a few sips, it’s time to peruse the menu expertly curated by executive chef and Dallas native Preston Paine. Prior to joining the Blue Room, chef Paine completed his culinary training in Italy and gained notoriety in the kitchens of such standouts as Paradiso, Tejas, Mermaid Botanist and Casablanca in the Bishop Arts District. You may also recognize him from his runner-up finish on the Food Network’s newest cooking competition show, “Ciao House.”

“We designed menus at the Blue Room to offer something special at every course,” chef Paine says. “Each dish is opulent and polished and prepared using low-intervention methods to preserve the natural flavors of the product.”

Every dinner service begins with a variety of hand-crafted hors d'oeuvres that come straight from the sea, including traditional oysters and a premier caviar service with blue corn blinis and creme fraiche. If you want a true showstopper, try the shellfish tower for two, which comes with a combination of lobster, shrimp and snow crab claws. The Wagyu beef tartare compliments the sea-faring menu, nicely served with a side of shallots, capers and grilled sourdough.

When it’s time for the main course, The Blue Room has several extravagant meats and pastas to indulge the senses. The Dover sole and roasted rack of lamb are freshly carved tableside, while the seared scallops are served over a delicate bed of celery root puree and smoked trout roe. The Wagyu Denver steak comes with a crispy potato pavet on the side, while the venison filet is paired with salsify root and creamed kale. Pasta lovers will want to savor the Wagyu bolognese fettuccine with fresh pecorino shavings, and the whole lobster fra diavolo comes with a spicy kick thanks to a hearty helping of Calabrian chili. Guests may choose to add uni, caviar and black truffles for further enhancements to their meal.

Elaborate presentations extend beyond entrees and to the dessert menu as well. The flourless chocolate cake is as fluffy as it is decadent, while the cappuccino cake has layers of creamy mousse that will put a pep into anyone’s step. A variety of sweet sorbets and gelatos are available to anyone craving a simpler option, and the tangy lemon meringue tart is a fan favorite that will have anybody falling in love.

“We have created a truly special offering that we are confident will be sought after by locals and epicureans from across the country,” chef Paine says. “I look forward to bringing the bright and sunny flavors of coastal Italy to Fort Worth.”