
10

"I would never again get to see Kevin Tien, most recently of Emilie’s, rush away from an event to personally thank us for visiting his restaurant, nor would I be able to eat Kevin’s scallop crudo and crispy okra or the crab mustard beef tartare with deep-dish focaccia — dishes whose flavors and the bread’s grill marks linger long after a meal." - Simone Jacobson