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Since opening at The Crescent Hotel Fort Worth in late 2023, Emilia\u2019s has established itself as one of the city\u2019s standout hotel restaurants, offering brunch with signature mimosa carts, locally sourced ingredients, and a creative monthly wine pairing series. (Photograph by Jason Dewey)
\nBuilding on Emilia\u2019s Italian Identity<\/p>\n
Malek and his team decided to lean into Italian fare for several reasons, he says. Because the restaurant was already named after Fort Worth\u2019s sister city, Reggio Emilia, a more focused regional menu made for better storytelling while allowing for more efficient ingredient sourcing.<\/p>\n
\u201cOne of the biggest things that I love about Texas is that we have everything here,\u201d he says. \u201cThink of the regions from the north to the south. Pretty much everything grows somewhere in Texas year-round. We work with Texas farmers, winemakers, and even cheesemakers. That allows us to focus our Italian menu on Texas ingredients.\u201d<\/p>\n
His goal is simple: make every guest feel like famiglia. Malek and the other chefs now make rounds, greeting guests at least once while they dine.<\/p>\n
\u201cWe\u2019ve started to do special things for anniversaries and birthdays that really make people feel super special when they\u2019re here,\u201d he adds. \u201cWe want every chef from the back kitchen to have their voice. When it comes to menu design, I\u2019ll let everyone submit dishes.\u201d<\/p>\n
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At Emilia\u2019s, all pasta dishes are handcrafted from scratch, including the Creste Di Gallo with rock shrimp and blistered tomato fra diavolo. (Courtesy of Crescent Hotel Fort Worth)
\nNew Collaborations, Events, and a Focus on Mentoring Upcoming Chefs<\/p>\n
On Emilia\u2019s new menu, guests will find a handful of light, nutrient-dense items specially crafted for visitors at nearby Canyon Ranch Fort Worth<\/a>. The spa and fitness center operate separately from the hotel, but both are popular destinations that often trade guests. Malek and his team provide meals for weddings and other large gatherings at the hotel, and catered meals now more closely resemble the dishes served at Emilia\u2019s, he says.<\/p>\n Whether it\u2019s a first-time participation in DFW Restaurant Week<\/a>, collaborations with the Culinary School of Fort Worth<\/a>, or participating in local food festivals and fundraisers, Emilia\u2019s is always open to partner and collaborate. In the kitchen, Malek takes the time to mentor and train his team, passing along two decades of experience working in top restaurants across the country.<\/p>\n