Straying from the ever-popular gluten- and carb-free diet trends, Emmerson, Boulder’s new “neo-bistro” is gearing up to open August 15 in LYFE Kitchen’s former 5,160-square-foot corner location at 1600 Pearl Street. A play on Wild Emmer, the name is a nod to the centerpiece of the new concept: “ancient mother” grains. Open day-and-night, Emmerson will offer freshly baked breads and pastries, homemade porridges, fresh pastas and grain-based spirits under the direction of five seasoned owners and operators.
The modern space – seating 119 inside and 28 on the roomy patio – is divided into three sections, starting with a casual area in the front where windows allow natural sunlight to pour in, a central bar and a cozy dining area positioned in the rear. Emmerson will be outfitted with a beautifully tiled foyer and sprawling back bar adorned with metal and brass embellishments throughout. A 20-foot-long live-edge huckleberry tree community table is the heart of the restaurant, anchoring the main dining area. The partners stashed treasured odds and ends inside a “curio cabinent” at the entryway, and custom wallpapers illuminates the space as well as an iconic astronaut painting. Cold cases will display pastries during the day, and convert into a p.m. cocktail bar for happy hour.
Hailing from Brooklyn, chef and partner Michael Gibney will be taking on the executive chef role. Another New Yorker, Jeb Breakell will focus on the house-baked breads and pastries, bringing experience from the like of Thomas Keller’s Per Se, Eleven Madison Park and more.
Mornings will allow guests to indulge in cafe counter service with homemade pastries and breakfast breads, while lunchtime diners can expect grain-based salads, bowls and sandwiches either for dine-in service or to-go. The feel of the restaurant will evolve come evening, bringing an edgy, elevated experience.
At the bar, grain-based spirits will take center stage as part of Emmerson’s craft cocktail menu.
Service will run daily from 7 a.m. to 2 p.m., with lunchtime offerings beginning at 11 a.m. The cold case will transform into a crudo bar starting at 4 p.m., and dinner will be served at 5 p.m. each evening.