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We find comfort in the diversity in our classrooms and kitchens. Refugees, asylees, and survivors of human trafficking from over 35 countries have passed through our kitchen. Not only has this pushed us to be more sensitive and aware of culinary traditions from across the world, but it also reaffirms that there is so much binding us all together.

Our “Summer Comfort” dinner and brunch items remind us of this common ground and draws from both our students’ cultures and our staff’s culinary upbringing. Tagine is made and eaten from beautiful Tagine pots all across Morocco. The Crab & Corn Salad was originally made by our Russian graduate during his graduation ceremony. Meanwhile, the Pastrami Burnt Ends are a creation of our Culinary Director Alexander Harris, the potato salad reminiscent of his mother’s. As we grow, we hope to make sure our menu is not only a learning tool for our students but also a unique conversation between the over 70 students who now have a home in Emma’s Torch.

We hope you also find a home with us, through this menu, through our service, and through our students’ cooking!

* Consuming raw or undercooked eggs, meats, poultry, seafood, or shellfish may increase your risk of foodborne illness.