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Gather around the table and enjoy our
New-American spread.

Our food is a reflection of award-winning Chef Kevin Tien's upbringing as a first-generation Asian American in California and Louisiana. We're not your typical shared plates restaurant. We're all about camaraderie, generosity, and trying as much as you like. Whether you're looking for an intimate dinner for two or a large family meal, be prepared to feast and have fun!

a plate of food on a table

About

OUR STORY

“I became fascinated with cooking at the age of 10. While grilled cheese sandwiches were my specialty, I loved being in the kitchen watching my grandmother cook generous meals that we all shared together. There was no formality with those meals, only love and laughter. 

My mother raised me on her own but a close family friend named Joey Fleur took on the role of father figure in my life. Together, the Fleurs and the Tiens shared in many family meals, some of which make up the happiest memories of my childhood. 

Uncle Joey recently passed away from cancer. We didn’t even know anything was wrong until the very end because he never wanted us to worry.  The name Emilie ran through Uncle Joey's family - from his grandmother to his daughter.  Emilie’s is my tribute to him and to the cherished memories our families created over shared meals. It is my hope that Emilie’s inspires and creates similar experiences for all our guests.”

— Owner / Executive Chef Kevin Tien

Emilie's Owner / Executive Chef Kevin Tien

OWNER / EXECUTIVE CHEF KEVIN TIEN

Originally from Lafayette, Chef Kevin Tien started working in the corporate world after receiving his Master’s degree in Statistical Analysis and Business Analytics from Louisiana State University.  Early on, however, his passion for food and service led him to a career change which then placed him on a culinary path in 2009. After working with various restaurants in Louisiana, Texas, and Washington, D.C., Kevin had an opportunity to open Himitsu, a Japanese-inspired restaurant combining freshness, acidity and herbs, leaning heavily on Latin American and Southeast Asian flavor profiles. After three years, Kevin made the difficult decision to close Himitsu to focus on Emilie's and Hot Lola's. Earlier this year, Tien opened Hot Lola’s, a restaurant specializing in spicy chicken, in Ballston Quarter’s food hall, Quarter Market in Arlington, Virginia.

Kevin’s resume includes working for chefs Aaron Silverman (Little Pearl, Pineapple and Pearl, Rose’s Luxury / only worked at Pineapple and Pearl), David Chang (Momofuku CCDC), Jose Andres (Oyamel), and Tyson Cole (Uchi).

Since the opening of Himitsu in 2016, the restaurant and Kevin garnered national attention and accolades from all corners of the United States. Bon Appetit named his intimate, neighborhood eatery one of the best new restaurants in the country last year, Kevin is a James Beard Finalist for Rising Star Chef of the Year 2018, James Beard Semi-Finalist for Rising Star Chef of the Year 2017, Food & Wine Magazine’s Best New Chefs List 2018, was named Washingtonian Magazine’s and Washington Business Journal’s 40 under 40, a semifinalist in 2017 for Eater’s Young Guns Awards, and Himitsu was Eater DC’s editor’s choice for restaurant of the year, and featured in The Washington Post’s Spring & Fall Dining Guides – 10 Best Restaurants 2017 and 2018. Kevin also competed against other contestants in the fierce season 2 of Iron Chef Gauntlet and was named a People Magazine’s “Sexiest Chef Alive” Finalist for 2018.

EMILIE'S TEAM

Emilie’s is a collaborative effort and each member of the team plays an essential role in bringing Chef Kevin’s vision to life. Together this team has over 100 years of industry experience that include several Michelin stars, James Beard nominations, and a variety of other accolades. 

Our front of house team, led by Elizabeth Schnettler and Megan Walker, is eager to provide you with individualized and excellent service. Nick Gripp, bar director, and Alaina Dyne, our sommelier, are a wealth of information on wines, spirits, and pairings to compliment our menu. 

Chef Kevin leads to savory team comprised of Chefs Autumn Cline, Mikey Fabian, and Davy Bourne. Each day this team works tirelessly to create an exciting and innovative New American menu. 

When dining with us, make sure to leave room for dessert. Executive pastry chef Willa Pelini and pastry sous chef Claire Miller provide the sweet endings to your meal. 

Our mission is to build and strength community from the table. We hope to see you at our table soon.


  • a man cooking in a kitchen preparing food

    Davy Bourne

    Chef

    Davy was born in Alexandria, VA and he has been working in DC kitchens since he was 16 taking the metro into the city after school.  He’s had great opportunities to work for some amazing restaurants: Tail Up Goat, Roses Luxury, Komi, and several Michael Schlow restaurants.  When h...

  • a man and a woman sitting at a table

    Autumn Cline

    Chef

    Born and raised in the Appalachian region of southwestern Virginia, Autumn grew up string bean snappin’, creek fishing and tree-fort building in her grandparents mountain home, where she gained an early appreciation for a good, home-cooked meal.

    In 2008 she left her mountain homestead to try...

  • a man preparing food in a kitchen

    Mikey Fabian

    Chef

    Mikey was born and raised in Olney, MD.  After getting his degree in political science from the University of Rochester, Mikey decided to do what almost all liberal arts students do after graduation: work in restaurants.  He spent a brief amount of time dish-washing and cooking in DC at...

  • a group of people sitting at a table eating food

    Willa Pelini

    Executive Pastry Chef

    Willa was born and raised in Minneapolis, Minnesota. Like any self-respecting Midwesterner, she loves corn dogs and tall glasses of ice cold milk. After graduating from New York’s French Culinary Institute, she went on to learn the ins and outs of fine dining in the kitchens of Colicchio &a...

  • Butterfly Boucher et al. that are standing in a kitchen preparing food

    Claire Miller

    Pastry Sous Chef

    Claire Miller is originally from Sacramento, CA and came to DC in 2010 to study theater at Catholic University. After working as a professional actor and dancer for five years, she decided to shift her focus from performing arts to culinary arts. 

    Her most recent position was as pastry sous c...

  • a group of people sitting at a table

    Alaina Dyne

    Wine Director

    After earning her Master’s degree in International Development at American University and doing migration advocacy work in El Salvador and Mexico, Alaina realized that her wanderlust and appetite for discovery were right at home in the world of wine. What began as a Riesling infatuation at...

  • a man and woman preparing food in a restaurant

    Nick Gripp

    Bar Director

    Grifter turned bartender, Nick Gripp clings hard to tradition when it comes to drinking.  Not so much interested in activated charcoal cocktails as he is in a solid martini (gin, always with a London dry gin). Obsessed with the romantic aspects of drinking, he finds value in all styles of in...

  • a person standing in front of a store

    Elizabeth Schnettler

    General Manager

    Elizabeth grew up in Wisconsin and has been a DC resident since 2010. Her first exposure to the service industry was with Right Proper Brewing Company. Since then, Elizabeth picked up some fine dining skills at two Michelin-starred Pineapple and Pearls and wrangled the crowds at Le Diplomate. Whe...

  • a couple of people that are standing in front of a building

    Megan Walker

    Assistant General Manager

    As a DMV native, Megan grew up in Silver Spring and graduated from Towson University. As a former cheerleader coach, she picked up unique skills of exercising control and discipline, while maintaining a positive attitude and energetic environment, which became useful as she grew in her field. Meg...

a person sitting at a table in front of a building

CALL US

202.544.4368 (Phone Hours: 1 p.m. - close; Tuesday - Saturday)

DINE WITH US

Reservations are available on a rolling basis, 30 days in advance. A portion of our bar and dining room is held for walk-ins. 

If you would like to make a reservation for 7 people or more, please email events@emiliesdc.com.


MAKE A RESERVATION

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LOCATION & HOURS

Emilie’s

1101 Pennsylvania Avenue, SE
Washington, DC 20003

Emilie's is located on Capitol Hill at the corner of Pennsylvania Ave SE & 11th St SE. 

PHONE

202.544.4368 

HOURS

10:30 AM - 8 PM daily (Take-Out Menu only)


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