Need a place to host your event? We have fantastic options with amazing views!

Our private banquet room can seat up to 50 people for dinner events, and can be closed off from the rest of the restaurant. 

We offer two seatings Monday through Saturday nights: 4pm to 5pm arrival with completion by 7pm, and 7:30 to 8pm arrival with completion by 11pm.

Need somewhere to host more than 50 people? Utilize our entire restaurant during breakfast or lunchtime for 50 to 150 or more!

Breakfast events are 7am to 8am arrival with completion by 10:30am.
Lunch events are 11am to 12pm arrival with completion by 2:30pm.

We can also accommodate parties in the late morning and early afternoon for receptions, memorials, birthdays, anniversaries, etc.

We offer different options as far as menu choices, drink options and room setup. We also have a 40″ flat screen TV in the room if you need to showcase a presentation for your business meeting, a slideshow during an engagement party, or play some video games and sing some karaoke for  a company holiday party.

Come in and see the room for yourself! More information about banquets is available on our website. We encourage reservations to be made in advance to guarantee the date is available for your banquet. If you still have questions after reviewing the information on our website, please visit us or call 425-337-7772. Corrina is our Banquet Manager, and would enjoy helping you make your next big party a success!

How long he has worked at Emory’s:
2 1/2 years (since the rebuild).

Favorite Menu Item:
Basil Hayden, 2 ice cubes.

What he enjoys most about working at Emory’s:
Working with some of the funniest people I know!

What he does outside work:
Snowboard, homebrew beer, go camping, lose my voice at Seahawks games, fight crime, and collect high-fives!

Anything else we should know?
I’m from the future! Roadhouse!

We offer a separate Gluten Free Menu that showcases the items guests can select without having to scan through the regular menu. Cynthia Kupper, a Registered Dietitian with the Gluten Intolerance Group (GIG), prepared the information on the menu. We can also create Gluten Free pizza, plus we have Redbridge Gluten Free Beer.

Food intolerances and food allergies are not topics restaurants we take lightly. When guests express concerns with certain foods, or ingredients they cannot consume, our Chef ensures they can still enjoy their meal without worry. We allow our Chef and his culinary team the freedom of being creative so that a guest doesn’t feel as though there are any restrictions to their diet or food intolerance.

A food intolerance is different from a food allergy because it’s a non-allergenic food hypersensitivity. We treat both the same in terms of severity.

And although we don’t point out other food intolerances in our menu or with a separate menu, we can customize items or work with what you’re craving in order to make something you will enjoy. Simply let your server or a manager know!

How long she has worked at Emory’s:
30 months or so.

Favorite Menu Item:
Ahi Tuna Poke Tower

What she enjoys most about working at Emory’s:
Everything! I love the people I work with and the people that come in.

What she does outside work:
Take care of my littles, hiking, reading, I love movies, and much, much more!

Last fall we added more beer handles in our lounge to offer a wider selection of draft beer. We currently have 20 beers on draft, and some of those are rotating based on different seasons and availability! With this, we decided to bring in some growlers and allow our guests to take home 64 ounces of their favorite beer. It also allows beer lovers the ability to get beer that may not be available in stores.

If you already have an empty growler, we are giving you a location for refills. The prices range $10-$13, and our Anthem Pear Cider is refillable for $17. If you are new to the growler world, you can purchase one at Emory’s on Silver Lake for about $5, and enjoy it at home or during your next gathering.

And what goes great with a nice cold refreshing beer? Our WoodStone pizza! Grab one of those to go while you’re getting your growler filled, and your night is set!

Tips for your growler:

1) Keep your growler clean, either by exchanging them if it’s offered, or rinse out the growler and store it upside down without the lid on until you are ready to refill it again.

2) Make sure to keep it cold if you don’t plan to drink it right away. It is recommended to drink the beer within one week for best taste, and so it doesn’t go flat.

3) Try to drink the beer in one session (share it with some friends). You’ll be fine if you enjoy it throughout the week, but keep in mind Tip #2. If you forget about your growler and it does go flat, think about possibly cooking with it! There are plenty of recipes that involve beer.

Bryant : Expeditor

How long he has worked at Emory’s:
Since December 2010

Favorite Menu Item:
It was the French Dip, but now it’s the Tortellini.

What he enjoys most about working at Emory’s:
The people and how everyone is here to help each other.

What he does outside work:
Anything that pays. I like to keep busy. I also like to spend time with my girlfriend and our newborn daughter.

The forecast currently shows 72º for this Sunday, May 5 (Cinco de Mayo in Spanish). Here in the US, we observe Cinco de Mayo as a celebration of Mexican heritage and pride. May 5, 1862 was the Mexican army’s victory over French forces at the Battle of Puebla *Wikipedia*.

We will be featuring a few specials to help you celebrate! Tecate will be on draft for $4.00 a pint. We will also host select appetizers at happy hour prices all day – Shrimp Taquitos (3), Chorizo Tequila Fondue, and Nachos Grandes. In addition to what our menu offers, we will have tacos for $2.50 each. You can choose as many as you can consume, and the choices are fish, chicken, and beef. Try all three, or stick to your favorite!

We are only featuring these specials in the lounge, and we now open at 1:00pm on Sundays! Kick start your Sunday Funday, and celebrate Cinco de Mayo with us!

How long he has worked at Emory’s:
4+ years

Favorite Menu Item:
Buffalo Chicken Strips

What he enjoys most about working at Emory’s:
The people I get to work with and the management team, plus all the regulars I get to see.

What he does outside work:
I love working on cars and snowboarding.

Mike Miller is the grape grower and owner of Airfield Estates along with Marcus Miller, his sister, Chris, and her husband Kent. The Miller Family first planted grapes in 1968. Previously selling their entire production of grapes to other wineries, they now make 100% estate wines!

The winery resides on a former World War II airbase. The Miller Family sold the land for the hangars and buildings to be constructed for the war, and once that ended, the Miller Family purchased the property back in an auction. Two original hangars are still being used by Airfield Estates for storage and workshop facilities.

In addition to the Prosser, WA winery and tasting room, they also have a tasting room in Woodinville. Jim Loosemore is the tasting room manager, and will be joining us for the Winemaker Dinner to talk about the winery as well as the wine pairings for each of Chef Oscars dishes.

Reservations are required for the Winemaker Dinner, and we limit the event to 35 people! Call in to make your reservation, because these dinners do fill up quickly! Dinner begins at 6:00pm. 425-337-7772.

How long he has worked at Emory’s:
A year & a half

Favorite Menu Item:
Jambalaya

What he enjoys most about working at Emory’s:
Just spending time with my fellow coworkers and serving/meeting new customers. Putting a smile on their faces!

What he does outside work:
I go to school at Lake Stevens High School and I’m the oldest son.

Anything else we should know:
I plan on going to the UW to major in medicine and become a heart surgeon. My hobby is working on cars.