Aba’s Sister Restaurant Ēma Opens at the Domain Northside This Month
The Chicago-based concept from chef CJ Jacobson highlights Mediterranean-inspired mezze and lighter fare
A sibling to acclaimed South Congress Avenue restaurant Aba, the Mediterranean and California-inspired restaurant Ēma will open its first Texas location at the Domain Northside on January 31. This will be the restaurant’s third location, in addition to locations in Chicago and Glenview, Illinois.
“We’re excited to expand into North Austin,” shared co-creator Marc Jacobs. “So many of our Aba regulars now live, eat and shop in The Domain, so this location is a natural next step for our growth.”
Open seven days a week for lunch and dinner, the restaurant evokes a summer day in the Mediterranean with a beachy, effortlessly elegant atmosphere. Ēma is a more feminine take on Aba, which follows, as Ēma means “mother” and Aba means “father” in Hebrew, with a stronger emphasis on lighter cooking that highlights vegetables and seafood made with fresh, local ingredients and bright flavors.
Guests can dine in an indoor dining room of ivory and rustic wood, surrounded by sprawling ivy, potted trees and lush plant life, or enjoy fresh air on an oak tree-covered outdoor patio, a concept that creates “a restaurant that is more outside than inside,” Jacobs said.
Shareable plates and lighter fare
The menu, from “Top Chef Duels” winner CJ Jacobson, features an assortment of shareable mezze, Mediterranean small plates, hummus, spreads, vegetables and kebabs with signature dishes like Sweet Corn Hummus, Octopus Carpaccio and Grilled Halloumi.
Jacobson said he is especially excited to introduce a mezze program that allows guests to mix and match flavors, including dips like spicy whipped feta and muamara made with chipotle, pomegranate molasses and ground pistachios.
The wine list, curated by Sommelier John C. Slatter, reflects similar influences to the cuisine, with selections from the Mediterranean coastline and surrounding islands in addition to Californian producers. Additionally, the cocktails are made using ingredients meant to harmonize with the restaurant’s dishes, with highlights like the Tequila Yuzu Espresso Martini and the Don Higo, made with rum, fig, coconut, Rishi Greek mountain tea, honey and rosemary.
With a constant eye out for new ideas through travels and tastings, Jacobs said Ēma’s menu will be constantly evolving, and customers, whether they’ve drifted over from Aba or have never set foot in either restaurant, will never be bored.
“Openings always bring fresh ideas and refinements that we can’t wait to share,” Jacobson said.
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