Brooklyn’s Emily Introduces New Menu Items for Fall 2015

The Clinton Hill pizzeria debuts new pies, sides, and wines for fall
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Emily/Facebook

Don’t panic: the Hot Nguyens aren’t going anywhere.

Chef Matthew Hyland and his wife, Emily, came onto the New York restaurant scene last year with their Clinton Hill restaurant, Emily, and their pizzeria quickly became popular for its “new Brooklyn”-style pies (The Daily Meal named their Classic the 42nd best pizza in America earlier this year).

Chef Hyland then surprised diners with the mouthwatering Emmy Burger — which The Daily Meal named the 38th best burger in the country in June) — the restaurant offers 25 a night and unlimited on Sundays all day.

This fall, guests can enjoy the transformation of the pizzas they’ve become used to at Emily, as standby ingredients will be swapped out with fresh seasonal ones and the use of some new house-made items.

Recent newcomers to the pizza menu include Emzies (tomatillo sauce, mozzarella, olives, onion, peppers, and cilantro); ZO (Bentons bacon, pickled chili, Benchers cheddar cheese curds, and house-made ranch); Uncle Ray (mozzarella, fontina, pecorino, ricotta, Møsefund ham, and Sichuan oil); the Modern (double sauce, mixed herbs, garlic, basil, double pecorino, onion, and Sichuan oil); and Mr. Vasquez (sauce, mozzarella, peppers, onion, mixed herbs, basil, ‘nduja, and buttermilk ranch).

There are signature pies like The Colony (red sauce, mozzarella, pepperoni, pickled chili, and honey) and the Emily (mozzarella, pistachios, truffle sottocenere, and honey), and chef Hyland also features specials each week as one-offs.

Recent specials from the pop-up have included The Goods (ground beef, fontina, caramelized onions, Emmy sauce, and cornichons) as a play on the popular Emmy burger, as well as the Chuko pie (buttermilk stracciatella, scallion, cilantro, black sesame, and Sichuan oil).

For those looking for some greens to accompany their pies, start off with the new bibb lettuce salad featuring the truffle-infused honey from Jimmy Kunz (Truffleist honey-mustard, crispy chickpeas, and radishes) or the kale (Project X tommes, dried cherry, and sherry-thyme vinegar). What’s more, chef Hyland has taken all cheese production in-house at the restaurant (ricotta, mozzarella, and buttermilk stracciatella), as well as buttermilk mint ranch dressing for the special and amazing Hot Nguyens (6 whole wings, Emmy sauce, pecorino, housemade buttermilk mint ranch, and radishes), available during happy hour only.

Speaking of happy hour, the small bar also packs a punch, serving fall specialties like the Pond Point (bourbon, lillet, sweet black tea, and bitters); Auntie Blayze (rye, orange liquer, angostura bitters, and citrus); and Golden Gate (rye, Fernet, grapefruit, lemon, and ginger). The wine list features wines on tap, by quartino or bottle, including the popular 2011 Erath Pinot Noir from Willamette, Oregon, as well as the crowd pleasing New Mexico Gruet (Traditional Method Sparkling) from Gruet Vineyard.

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