According to DNAinfo, Emerald Green will offer a locally sourced menu for 200 to 300 diners plus takeout meals. The executive chef will be Katy Sparks, who was a sous-chef at Bobby Flay’s Mesa Grill when it opened in 1991 and was also at Quilty’s in Soho, where she won the Best New Chef Award from Food and Wine Magazine.
The new restaurant is expected to be more casual than its predecessors. The Crystal Room has been stripped away, and the dining room has been downsized.
It will open fall of 2013.
Diner’s Journal posted up a sample menu last week. Some offerings include Honjake sustainably farmed salmon and marinated skirt steak with red onion marmalade, dandelion greens, golden potato croutons, and fresh-farm egg.