"While EntreNos veered toward the more informal side (by day it was a cool coffee hangout), Emelina marks a step-up. The restaurant will have just 16 seats - a 12-seat chef's counter and two tables for two - and all guests will be served a single seasonal tasting menu. While the space is grown up and slick with a dark, moody color scheme and a theatrical open kitchen, a few touches (such as rattan-backed chairs) serve to remind guests that they are very much still in Florida."
"Born in Havana, González's career has taken him to restaurants around the world including Disfrutar in Spain; Kikunoi, Den, and L'Effervescence in Japan; and California's SingleThread. At Emelina - which is named after his grandmother - González is planning to not only channel the culinary culture of his home country but also imagine what its current restaurant scene may look like had the country's history taken a different turn."
"With Salazar (who hails from Colombia and has an equally well-traveled resume), González looks to creative sustainable initiatives in his cooking - a passion the duo developed at EntreNos, which was awarded a Green Michelin star. While the cuisine nods to Cuba, the pair is calling on relationships with Floridian farmers, fisherman, and small-scale producers to limit environmental footprint."
Emelina opens Feb. 3 in the Flamingo Park district of West Palm Beach as a 16-seat Cuban-inspired fine-dining restaurant offering a single seasonal tasting menu. The intimate room features a 12-seat chef's counter, two two-top tables, a dark, moody color scheme, and a theatrical open kitchen with Florida touches like rattan-backed chairs. Chef Osmel González, born in Havana and named the restaurant after his grandmother, draws on international experience to reimagine Cuban culinary traditions. Co-chef Camila Salazar joins him in emphasizing sustainable initiatives and sourcing from Floridian farmers, fishermen, and small-scale producers.
Read at Elite Traveler
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