Your choice in "neighborhood dining" ~ your place away from home.


Employee Bio : Bryant

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.

Cinco de Mayo at Emory’s


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!

Employee Bio : Zack

Zack : Busser

PicZackHow 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.

Airfield Estates Winery

This Wednesday, April 24, we are hosting our monthly Winemaker Dinner featuring Airfield Estates! Get to know a little bit about them before coming in to enjoy their fantastic wines paired with Chef Oscar’s amazing dishes!

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.

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Employee Bio : Oscar Jr.

Oscar Jr : Busser

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

Favorite Menu Item:

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.

Wood Stone Pizza


Have you tried the pizza from our Wood Stone pizza oven since we reopened?


Avignon Pizza

We found our Wood Stone oven prior to the rebuild, and figured it would be a nice touch to our bistro. It replaced what used to be our sushi bar, and it’s impressive what this oven is capable of! It’s an open area, so you can watch the preparation, and see pizza dough being tossed in the air!

Gary is a pro a tossing dough!

Gary is a pro a tossing dough!

Wood Stone began in 1990, located in Bellingham, WA. They build stone hearth ovens unlike any others on the planet; unlike the traditional imported ovens, they use modern materials formulated specifically for the application of stone hearth cooking. This refractory is cast in molds to make very strong monolithic floors and monolithic domes. The result is hand-crafted ovens that are more reliable and predictable than ovens made with clay tiles or bricks (or “cotto refrattario”). (Wood Stone website)

If you have ever eaten at California Pizza Kitchen or Wolfgang Puck, then you’ve tasted what a Wood Stone oven produces. At Emory’s, we don’t just cook pizzas in 600 degrees – we will cook vegetables and toast coconut!

Wood Stone has since expanded their business to include rotisseries, planchas, charbroilers, and tandoors, and for the home they have stone hearth ovens.

Our pizza menu offers your basic Cheese, Pepperoni, or Margarita options. If you’re looking to expand your palate, we have pizzas with a variety of toppings: artichokes, goat cheese, pears, spinach, mushrooms, caramelized onions, oranges, and even avocado aioli (to name a few).

It’s great to purchase amazing products built in the USA, and it’s even greater that it came from Washington! So come in and taste one of our pizzas or flatbreads. We can make all pizzas gluten free, plus we offer specials during happy hour, Trivia, and Bingo!


~Our pizzas and flatbreads are formed by hand and cooked quickly in a Wood Stone oven at 600 degrees. Great to share as a starter. Prices & items subject to change.

CHEF’S SPECIAL PIZZA ~ ask your server about this week’s pizza, created by Chef Oscar, using the finest ingredients – market

MARGARITA PIZZA ~ tomatoes, mozzarella cheese, olive oil, and fresh basil – 13.5

PEPPERONI PIZZA ~ pepperoni, tomato sauce & mozzarella cheese – 13.5

ITALIAN SAUSAGE and WILD MUSHROOM PIZZA ~ wild mushrooms, italian sausage, garlic, rosemary, gruyere cheese, and garlic aioli –  14

CHICKEN PESTO PIZZA ~ apple chicken sausage, artichoke hearts, roasted bell peppers, goat cheese, onions, spinach leaves, fresh oranges, and drizzled with basil pesto – 13.5

SPANISH SAUSAGE PIZZA ~ chorizo, tomato, avocado, mozzarella cheese, cilantro, and avocado aioli -  14

CHARCUTERIE PIZZA ~ linguica, prosciutto, salami, sausage, pepperoni, tomato sauce, mozzarella & parmesan cheese  -  15.5

AVIGNON PIZZA ~ prosciutto, caramelized onions, walnuts, fresh pear, olive oil, fresh thyme, and brie cheese -  15.5

PALERMO PIZZA ~ pepperoni, salami, italian sausage, ripe olives, onions, mushrooms, mozzarella cheese, and tomato sauce – 14.5


LODGE FLATBREAD ~ seasoned olive oil, caramelized onions, pancetta, red grapes, fresh oregano, cranberry blue cheese – 10.5

BISTRO FLATBREAD ~ seasoned olive oil, roasted tri-colored sweet peppers, roasted pine nuts – 10.5

Employee Bio : Peter

Peter : Sous Chef

PicPeterHow long he has worked at Emory’s:
Since April 1, 2013. No joke!

Favorite Menu Item:
Chorizo Tequila Fondue & Crab Cakes

What he enjoys most about working at Emory’s:
The fantastic people and their teamwork.

What he does outside work:
I enjoy collecting slot cars and tinkering with them. I also take my dogs for walks.

Anything else we should know:
My wife and I have 2 grandkids living in Kuwait, and we’re always looking for things to send them.


Today we begin our Spring Break promotion at Emory’s on Silver Lake! It’s a very interactive one, and lasts until May 9, 2013, so come in for dinner Monday through Thursday with your Ecard and try your hand at the wheel! *Prizes subject to change.

Click HERE to find out more about the Emory’s Ecard.

Halibut is back in season as well! We have a daily halibut special, and your server will inform you of the preparation!EmorysSpinNWin_email_r603

Deschutes Brewers Dinner

Normally we host a winemaker’s dinner on the last Wednesday of the month. March was a little different, as we hosted a Brewers Dinner with Deschutes Brewery out of Bend, OR!

The event opened up with Deschutes River Ale, the newest release from the brewery. The tables were also set with menus, information cards, Deschutes beer glasses, and keychains for the guests to take home!

Lance Mitchell, Market Manager for Deschutes, spoke at the event and educated everyone on the history of the brewery, as well as what is happening now and in the future with new releases.

When each course arrived, Lance described the beer, and how it is best enjoyed. He also talked about the beer making process for each beer, and why they are so special to him and the company.


Chef Oscar prepared an amazing menu that accompanied the beers.

The first course was Scallop Ceviche, paired with the Hop Henge IPA.
The second course was Garlic Prawns a la Plancha, paired with the River Ale.
The third course was Parisian Lamb Chops, paired with the Red Chair NW Pale Ale.
The fourth course was Alder Smoked Baby Back Ribs, paired with the Black Butte Porter.
And the final course was Macadamia Chocolate Brownie, paired with The Abyss Stout, which was also infused into the whipped cream on top of the brownie!

There was an additional treat bringing the night to an end when Lance brought in a few bottles of the 2011 Abyss, and guests were able to compare it side by side with the 2012 Abyss.

Chef Oscar prepared a fantastic menu, and Lance kept the crowd entertained. At one point in the night, everyone in the room cheered for Chef Oscar, and started chanting “molé” (for the cinnamon molé sauce with the lamb chops).

At the end of the event, guests had the opportunity to purchase Deschutes growlers of their favorite beers from the evening at a discounted price.

In addition to the brewery in Bend, OR, there is also a restaurant in Portland, OR. Deschutes beers are readily accessible at most grocery stores, and you’ll find them on plenty of taps at bars and restaurants in the area.

At Emory’s on Silver Lake, we usually have a Deschutes Bond Street and a Deschutes Seasonal with our selection. They rotate based on what we want to feature, as well as what is in season. We currently have the Hop Henge experimental IPA as well as the River Ale.

If you are interested in attending these events, sign up to receive our emails so you can be the first to find out what’s happening at Emory’s! The last Wednesday of each month is when we host our Winemaker Dinners. These dinners are limited to just 35 people and seats fill up fast–reservations are required.

Employee Bio : Salvador

Salvador : Cook

How long he has worked at Emory’s:
2 years

Favorite Menu Item:
I’m a meat lover: Tenderloin, Top Sirloin, Seafood Kabobs… Should I go on?

What he enjoys most about working at Emory’s:
All the people I work with, and how we share the same passion in the restaurant business. From cooking to serving and pleasing people all around!

What he does outside work:
I enjoy spending time with my beautiful wife and four girls. We love going to our soccer games!

Anything else we should know:
My biggest passion other than cooking and soccer is riding my motorcycle. Going to motorcycle events, bike shows and rallies, and just being part of a motorcycle club. Washington weather doesn’t always allow me to ride, so I enjoy taking my only boy out, “The Truck”.