The former Embeya chef leads a peasant revolt in Pilsen with homey, unfussy Vietnamese food.
Tag: Embeya
Posted inArts & Culture
Embeya chef Mike Sheerin reimagines dumplings at Packed in Hyde Park
Former BLACKBIRD and current Embeya chef Mike Sheerin is out to prove that pretty much anything can go inside a dumpling. At his fast-casual counter-service dumpling-and-bao-haus Packed, set to open this month in Hyde Park at 1321 E. 57th, Sheerin draws from an arsenal of more than 50 different recipes. Dumplings and bao will rotate […]
Posted inBlogs
Locked out of Embeya, Thai and Danielle Dang preview their new restaurant, HaiSous
Previewing Thai Dang’s HaiSous on a busy night at Urban Belly
Posted inBlogs
It was a crazy day in Chicago food! No fooling!
The craziest things to happen around April 1 weren’t pranks.
Posted inBlogs
What some recent restaurant closings mean for the scene
Pecking Order, the Savoy, Telegraph, and others say good-bye.
Posted inBlogs
Karen Herold looks at her own restaurant designs
The restaurant designer explains her work at some of Chicago’s top restaurants.
Posted inBlogs
Karen Herold makes dreams come to life as restaurants
Chicago’s hottest restaurant designer on how she plans your dining experience for you
Posted inBlogs
Hosting the IPW, Chicago gets lucky
Chicago got lucky when the IPW came to town: The sun put in an appearance.
Posted inArts & Culture
Things to do on Valentine’s Day that aren’t awful
Valentine’s Day dining and events
Posted inBlogs
Get to know your Jean Banchet Award winners
How this year’s crop of top chefs have performed in Reader features.
Posted inFood & Drink
Key Ingredient: Thai Dang of Embeya puts an Asian spin on maguey leaves
Thai Dang of Embeya puts an Asian spin on maguey leaves, aka agave leaves.
Posted inFood & Drink
One toe forward, one foot back at Embeya
Embeya’s “progressive Asian” food is more like classic Vietnamese