The blue room: Fine dining in fort worth

Friday, February 2, 2024

On February 13, 2024, The Blue Room at Emilia’s, an exquisite dining venue within The Crescent Hotel, is set to enchant the vibrant Fort Worth dining scene. Complementing Emilia’s, the beloved Mediterranean restaurant, The Blue Room introduces refined touches and opulent comfort. Led by Executive Chef Preston Paine, this 50-seat space boasts a captivating design with custom blue velvet wallcoverings, creating an ambiance for memorable meals.

The culinary journey at The Blue Room, distinct from Emilia’s, features highlights such as tableside carving of the fresh fish of the day, traditional caviar service, and extravagant shellfish towers. The menu, curated by Chef Paine, offers hand-crafted hors d’oeuvres alongside tableside-shaken premium martinis, highly allocated reserve wines, and vintage champagne pours selected by Sommelier Joel Teddlie.

Chef Paine, drawing from his extensive fine-dining experience, emphasizes low-intervention methods to preserve natural flavors, crafting dishes that are both opulent and polished. The Mediterranean-inspired offerings include light, fresh, and vibrant dishes, presenting a unique fusion of New American influences.

Signature dishes at The Blue Room include seared scallop, Wagyu beef tartare, and top-tier meats like venison and lamb loin. The lobster fra diavolo pasta, served with a whole lobster, allows guests to enhance their experience with options like uni, caviar, truffles, and more.

The drink menu, curated by Director of Food & Beverage Jamel Taggart, features classic yet refined selections, including premium martinis, reserve spirits, and world-renowned wines rarely offered by the glass. Tableside-shaken cocktails, such as the Caprese Martini, add a touch of theatrics, while after-dinner drinks focus on indulgent options like Amara, Armagnac, Calvados, and Limoncello.

The Blue Room at Emilia’s offers more than just exceptional dining experiences. Starting in March, memorable Chef Collaborations and Wine & Spirit Dinners debut with limited availability:

• March 26th and 27th: Executive Chef Preston Paine presents an 8-Course Collaboration Menu with the acclaimed Nonesuch restaurant.
• April: An evening with renowned Southwestern cuisine innovator, Dean Fearing.
• May: A special dinner featuring a voyage of fine wines from Opus One Winery.

« Back to Page