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Five seating times are available: 10:00 AM, 12:00 PM, 2:00 PM, 5:00 PM, and 7:00 PM
Adults: $85 per person (alcohol excluded)
Children (ages 2–12): $49 per person
Prices subject to 20% gratuity.
For larger groups, please reach out directly: (817) 661-1855
Reserve a TableCarving Station
Roasted Turkey Breast · Honey-Baked Ham
Smoked Salmon Display
Plain & Everything Bagels · Capers · Sliced Tomato · Sliced Cucumber · Egg Whites & Yolks · Whipped Cream Cheese · Fresh Dill
Breakfast Offerings
Sundried Tomato & Feta Quiche · Buttermilk Pancakes · Pumpkin Spice French Toast · Bacon · Pork Sausage
Charcuterie, Crudités & Cheese Display
Baked Brie · Rolled Goat Cheese · Selection of Breads & Crackers
Served with Green Goddess Dressing & Black Garlic Harissa Ranch
Sides
Traditional Stuffing · Mashed Potatoes with Gravy · Creamed Corn · Green Bean Casserole · Roasted Brussels Sprouts · Harvest Salad Bar
Desserts
An Assortment of Mini Pies, Cakes, Cookies & Parfaits
Preston Paine is a Dallas, Texas, native and the Executive Chef at Emilia’s. Preston most recently competed in Food Network’s newest cooking competition, Ciao House, where he made it to the finals.
Starting at a young age, after spending time in the kitchen with a close family friend, Preston knew he wanted to create exquisite cuisine for people to enjoy. After graduating from Tulane University in New Orleans, where he studied business development with a focus on restaurant design, Preston returned to Dallas where began developing menus and design concepts for restaurants. He also had the opportunity to spend a year working as an onboard chef and traveling extensively along the Coast of Italy, which enabled him to develop his craft creating authentic Italian cuisine.
Prior to beginning his role at Emilia’s, he was the Executive Chef for Exxir Hospitality, working at Paradiso, Tejas, Mermaid, Botanist, and Casablanca, all found in the Bishop Arts District of Dallas. Preston is also the co-founder of Shug’s Bagels, one of Dallas’ best bagel shops. He has also served as the Culinary Director at Apheleia Restaurant Group, Chef De Cuisine at Catbird Restaurant, and was Chef de Partie at Eleven Madison Park, which retained its 3-Michelin Star status during his time with the restaurant.
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