I dined in at EM's unexpectedly Friday night. As I drove by Ruth's Chris (which had a line out the door), I was excited to see whether the same business was brimming out of EM's. Maybe this should have been a sign...\r
I arrived and the restaurant was fairly empty with the exception of a few seated tables all toward one closing section. I had planned on reading while waiting for service but the lighting was too poor. The restaurant atmosphere is calming with mauves and browns and pleasing to your senses followed up by well selected music. The staff was friendly and my waittress Molly was attentive. I knew to try several things on the menu because I am soon to relocate and did not want to miss out on local fare. However, I was told EM's is expanding to Northbrook - beware...\r
For appetizers, I ordered the sampler. The barbecue bacon shrimp was badly overcooked and although the crab ""cakes"" were Maryland style, there wasn't much flavor to the lump crab and the ball format was a weak in presentation. The calamari batter was tasty but very little black sesame was on it and it was luke warm at best.\r
My dinner timely followed and was the prime aged 20 oz. bone-in ribeye Oscar-style with the sauteed spinach. My favorite cut is the ribeye due to the fat content and texture when it is cooked just a hair above medium rare. However, I was SADLY disappointed with this steak because I was chewing - and chewing - and chewing FOREVER! The aging process is surely not long enough. I have eaten many a steak prior to this and this by far this one wasn't good. What bites even more is that after informing my waitress, she told me that they had heard that complaint before.\r
The one redeeming factor - after all that food, I ordered the carrot cake to go. The next day when I got back to it, I inhaled it. The cream cheese frosting and all the raisins, carrots, and walnuts in that cake were perfectly blended. I should have just ordered a whole carrot cake for dinner.
Pros: Carrot Cake, Wine
Cons: Ribeye, Any seafood appetizer