Now, the chef and owner of one of the world’s best restaurants has announced a bold new direction for his dining room. On June 10, EMP will reopen its doors as a plant-based restaurant. Gone will be dishes like his famous honey lavender roasted duck. Instead, he’ll offer a beet that’s been roasted for 16 hours, then presented in a clay vase that gets cracked open at the table. Also on the menu: peas with almond cream and pea-miso puree.
