Empress Tavern is scheduled to open on next week, and they've been giving previews to local media. The Sac Bee's Chris Macias tweeted that the space is a "game changer."
Here's a little more from S.T. Vanairsdale in Sactown Mag.
Thiemann promises a meat mecca when Empress opens, a carvery rooted in the sanctity of the French dip and with heaping servings of everything from prime rib to short ribs to seafood and even the turducken—the Thanksgiving specialty of chicken stuffed inside duck, then stuffed inside turkey, that Empress will offer year-round.
Former Mother chef and longtime Thiemann confederate Matt Masera will lead the kitchen, a massive space with a rotisserie oven at its heart, pastry and ice cream stations at the ready (desserts are Masera’s forte) and a halo of gleaming pots, pans and other implements dangling from the ceiling.
“It’s like a steakhouse, but with all meats, which allows us to keep the price point really reasonable,” says Thiemann, who emphasizes Empress highlights like salmon and Hangtown fry (the oyster omelet delicacy hailing from the Gold Rush) nearly in the same breath as bone marrow with escargot.
Read the entire story in Sactown Mag.
Vanairsdale also reports that the opening date has been refined from the week of Aug. 31 to 5:30 p.m. on Wednesday, Sept. 2.
For some gorgeous pictures of the space, check out chef/partner Michael Thiemann's Instagram account.
Empress Tavern is located at 1013 K Street, and can be found at EmpressTavern.com.
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