FORT WORTH, TX (February 1, 2024) – The Blue Room at Emilia’s, a fine dining experience at The Crescent Hotel will open on February 13, 2024, bringing a sought-after dinner destination with refined touches and luxurious comfort to the dynamic Fort Worth dining scene.

Nestled within Emilia’s, the Mediterranean restaurant Fort Worthians and travelers alike have enjoyed since its November opening, The Blue Room promises an unparalleled culinary journey from Executive Chef Preston Paine including a fresh fish of the day carved tableside, traditional caviar service and exquisite, over-the-top shellfish towers. The 50-seat space with an eye-catching design and custom blue velvet wallcoverings sets the tone for meals worth lingering over, and special menus to remember, which skew more New American than Emilia’s in presentation and delivery.

Each experience begins with a menu of hand-crafted hors d’oeuvres from Chef Paine meant to enjoy alongside premium martinis shaken tableside, highly allocated reserve wines and vintage champagne pours, personally selected by Sommelier Joel Teddlie. The dinner menu is focused and succinct, offering a curated experience. Like Emilia’s, menus embrace Mediterranean qualities with dishes that are light, fresh, and vibrant, while offering touches and items worth indulging in.

“We designed menus at The Blue Room to offer something special at every course,” said Chef Paine, who has years of experience working at fine-dining restaurants including Eleven Madison Park in New York City. “Each dish is opulent and polished, and prepared using ‘low intervention’ methods to preserve the natural flavors of the product. We have created a truly special offering that we are confident will be soughtafter by locals and epicureans from across the country.”

Signature dishes include seared scallop, Wagyu beef tartare and top-tier meats like venison and lamb loin. The lobster fra diavolo pasta is served with a whole lobster, and guests will have the option to add uni, caviar, truffles and more as enhancements to dishes.

The drink menu selection – developed by Jamel Taggart, Director of Food & Beverage – is classic yet refined, satisfying connoisseurs and the curious alike. Creative craft cocktails focus on premium martinis, reserve spirits, and world-renowned wines typically not offered by the glass. Memorable cocktails like the Caprese Martini are shaken tableside, and after-dinner drinks focus on Amara, Armagnac, Calvados, and Limoncello, bookending the luxurious experience.

Memorable Chef Collaboration and Wine & Spirit Dinners debut in The Blue Room at Emilia’s, beginning in March and with limited availability.

  • March 26th and 27th – Executive Chef Preston Paine presents an 8-Course
    Collaboration Menu with noted restaurant Nonesuch
  • April – Enjoy an evening with Dean Fearing, renowned for his innovative
    approach to Southwestern cuisine.
  • May – Join us for a special dinner featuring a voyage of fine wines from Opus One Winery.

Reservations for The Blue Room are now open on Resy, for dinners starting February 13th. For more information about The Crescent Hotel and The Blue Room, visit thecrescenthotelfortworth.com and Emiliasfortworth.com/blue-room.

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