Meredith and I don’t often visit new restaurants in their first week of operation. We typically like to avoid the crowds and let the establishment work out the kinks, but after a few days of hearing and reading so many good things about the newly renovated, re-geared, and renamed Empire Chinese Kitchen, we decided that an early dim sum lunch was just a little too tempting to delay.
The new owners of Empire have done an awesome job with the renovation. Long before our meals had arrived, Meredith was happily snapping photos of all the details of the dining room and gushing about the natural light, open space, and relaxed feel of the room. We arrived right as the doors opened and were lucky to get a booth by a window before the room (and waiting list) quickly filled up.
We started with a couple of tasty cocktails (the Yellow Fever and the Dragon’s Milk) and ordered a handful of small plate and dim sum dishes which arrived in a slightly staggered fashion, leading to a leisurely tapas-style lunch. First up were the delicious peking duck buns (my personal favorite) and the har gow (one of a few of the gluten-free options on the menu). It’s a standard rule of thumb for me that pretty much anything served in a steamed bun will be awesome, and the savory peking duck didn’t disappoint – I’d highly recommend trying it. We also tried the lobster dumplings and the unique Empire egg roll, made with pastrami and asparagus and served with honey dijon. We thoroughly enjoyed each of the dishes we tried, and the three-count dumplings led to a number of small chopstick sword fighting battles.
All in all, I think we’re both glad that we ignored our recently-opened restaurant ban this time around, and can’t wait for a revisit to try the remaining items on the menu. Anyone want to join us?