About Us

Emilia’s name pays homage to its Italian sister city – Reggio Emilia – with signature flair, a vibrant, inviting ambiance, and seasonally focused menus featuring the flavors and sun-kissed ingredients of the Mediterranean. Dishes are prepared simply and inspired by Italy, France, Spain, Greece and Morocco, imagined here by way of local, Texas ranchers and purveyors. Seamlessly blending elegance and approachability, Emilia’s will take Fort Worth locals and hotel guests on a culinary journey using the best locally sourced produce and prime cuts available, delivered with warm personality, as if visiting the home of a friend in the Mediterranean.

Taking cues from the Fort Worth Circle, the creative ethos behind the property’s food and beverage programs is inspired by the bohemian character and adventurous spirit of this legendary local artist colony. In the 1940s, the Circle emerged as a collective of experimental artists who rebelled against the regionalist tradition of pastoral Midwest scenes. Instead, this eclectic group of young artists explored more avant garde avenues of expression in abstraction, cubism and surrealism. The Circle went on to become influential artists and teachers, playing a critical role in growing the region’s thriving arts community.

The branding and logo marks of Emilia’s and Circle Bar are inspired by the famous etching “Three Virgins, 3 Giraffes, and a Turtle,” by Circle founder Veronica Helfensteller. Our connection to this piece represents our shared fascination with the fantastic and the unyielding belief in the transformative power of art. We honor the innovation of the creatives who came before us, paving the way for the rich arts community that surrounds us today.

The refreshing ambiance and energy, brought to life by Rottet Studio and with menu concepts developed by AvroKO Hospitality Group, serves as the inviting backdrop to relish in the light, bright flavors of dishes thoughtfully developed by Executive Chef Preston Paine. The expansive space, with its open kitchen, sizable bar, seasonal patio and windows onto Fort Worth’s Cultural District, is the effortless choice for any meal and every occasion.

Executive Chef Preston Paine

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.