Visited for the tasting menu lunch on a Friday with my wife. The dining room is a brightly lit, lushly decorated space. Beautiful views out the window to Madison Square Park. I chose to do the beer pairing with the meal, which was cool that it was even offered (EMP places an emphasis on all beverages). The beers that were paired were all bottles, and a broad variety of styles which nicely complemented the food selections. This place has an inordinate amount of servers constantly making sure everything is perfect. Every person had knowledge of both food and beverage. Truly an experience. EMP also had a beautiful bar, which would be a great option if you just wanted to stop in for a beer and see the place. This rating reflects my thoughts as a beer destination only.
Full Tasting / Pairing Menu: CHEDDAR, Savory Black and White Cookie with Apple - Etienne Dupont, Cuvee Collette, Pays d’Auge, France 2008. OYSTER, Vichyssoise and Caviar. SCALLOP, Marinated with Apple, Lime, and Water Chestnut. BEEF, Tartare with Caviar and Smoked Bone Marrow Pastrami with Pickles, Rye, Mustard and Apple - Maredous, No. 8, Wallonia, Belgium. FOIE GRAS, Cured with Sunchokes and Fermented Mustard Greens - Alvinne, Cuvee Freddy, Heule, Belgium. APPLE, Waldorf Salad with Celery, Cranberries, and Walnuts - Kiuchi, Hitachino Red Rice, Ibaraki, Japan. LOBSTER, Poached with Razor Clam, Sea Urchin, and Kale - Thornbridge, Jaipur, Derbyshire, England. CELERY ROOT, Braised with Black Truffle - Ayinger, Celebrator, Bavaria, Germany. PORK, Broth with Morcilla Sausage and Gruyere Roasted with Cabbage, Coco Beans, and Almonds - Hausbrauerei Uerige, Doppelsticke, Dusseldorf, Germany 2008. GREENSWARD, Pretzel, Onion, and Dried Fruit - Ithaca Beer Company, Picnic Basket Ale, Ithaca, New York. SWEET POTATO, Curd with Espresso Meringue and Orange Sorbet - Mad River, John Barleycorn, Blue Lake, California 2010. VANILLA, Baked Alaska with Rum, Raisin, Apple - J.W. Lees, Harvest Ale, Manchester, England 2009. PRETZEL, Chocolate Covered with Sea Salt. CHOCOLATE, Sweet Black and White Cookie with Cinnamon.
82 = ★★★½ (Solid place, near the top of the list for locals and visitors)
I only use the total score, not the component parts.
You’d think this place shouldn’t be on here, but then you sit down and start looking at the menu and realize that someone put some serious thought into their beer selections. Nothing mind-blowing, but lots of respectable and unexpected beers that pair well with the food; which, in short, WILL BLOW YOUR MIND.
Great experience, amazing food, and a hell of a beer list to boot. Nothing else really needs to be said beyond what everyone else has already said (prices, wine, service, Pappy beers, etc)
jredmond (277) New York, New York | September 18, 2012| Updated May 4, 2014
This rating doesnt take into account the food, which I’ve yet to try. I went here with t2o friends a few months back to sit at the bar and try the Brooklyn Pappy-aged beers made specifically for EMP. The ambiance is something out of American Pyscho - but in a good way. Extremely upscale, spacious, high baller status, yo’. After ordering the second Brooklyn pappy beer, the beer manager, Kirk, came over and was kind enough to speak with us. If you go here make sure you talk to this guy - very nice, knowledgable and friendly. The beer list is lengthy and well thought out. Of course, everything is on the pricy side, but you have to expect that coming here. We capped the night off with a Cantillon Mamouche and some pappy bourbon. I intend to go back to actually try the food next time.
Hard to rate one of the best restaurants in the world on a beer site, but here goes. Service was impeccable, the maitre d’hotel extremely knowledgeable and friendly, as was the rest of the well trained waitstaff. Beer selection is outstanding for such a restaurant; you can ask the sommelier for a beer pairing with any dish, even in the tasting menu, and he can suggest something excellent. Food of course is the main draw; on a Ratebeer scale, it’s a 20 out of 10. It’s an expensive place, and it’s very hard to get a reservation, but if you are a foodie like me, this might be one of the best places in the world to eat at AND the beer list has enough quality beer to keep you interested for more than a night.
Top 5 meal. Friendly, knowledgeable, world class service. A beer program elevated and treated with the same care as its huge wine list. There are a few 10-15 year old bottles and a good number of bottles with 1-5 years on them, all which you would have a very hard time getting anywhere else. You will pay but the rarity and experience were well worth it for me for a Cantillon Lou Pepe Kriek ’09, a Vapeur Saison de Pipaix ’02, and a De Dolle Oerbier Reserva ’09 along side as good of food, service, and atmosphere as you will find in NYC. These drank and paired exceptionally. The beer sommelier (maybe also a wine sommelier?) seemed as happy as I was to be geeking out about beer at this level. I ate there last night as both a celebration of a new job and because I’ve been tying to dive into their cellared beer list. There are other cellared lists in this city but none as carefully thought out or done as well to my knowledge. The list is not huge at ~130 bottles but it is personal and well selected along the axes of food compatibility, style representation (only a few per style in most cases), and cellaring. There are a ton of bars and restaurants with larger lists many better if you ignore the aging or food aspects...but then you’d be missing the point. there are no others that I know of with this mix. In short it is unique and an absolute must if you have the interest and money for this level of quality.
Came here for wife’s birthday and since she got a great new job I decided to really splurge. This place is extremely expensive but it was just ranked top restaurant in city so there’s that. Place is gorgeous and service impeccable and its great to see a restaurant of this caliber take beer this seriously. I did beer tasting and my wife did wine tasting and each courses selection was described and brewery/vineyard discussed. 1st course Crab with Southampton Saison Deluxe, 2nd course Snapper with Cantillon Gueuze, 3rd course Squab with Brooklyn Local 11, and pear desert with Cidre Dupont Reserve 2006. Wow everything was amazing