The EMP Summer House was originally conceived as a way to retain staff while the restaurant underwent renovations, but Daniel Humm and Will Guidara have decided to revive the project, a partnership with American Express, in the preferred summer bolt-hole of well heeled New Yorkers.
The set-up and menu remains largely the same, with lobster tempura and rolls, fried chicken, corn flatbread with Parmesan and truffles, and a rib eye for two all returning, plus do-it-yourself fish tacos a possible new edition, according to Bloomberg.
The EMP Summer House will run through from 25 May to mid-September, with reservations going live on 1 May.
The team has also announced that they’ll be opening a Winter House pop-up for the first time, in the ski-resort of Aspen, Colorado in December 2018, which will run through to March of 2019.
Swiss Humm will no doubt be in his element up in the mountains, so expect at the very least fondue, elevated to the EMP level of course, as the chef has been doing recently at the NoMad in New York.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.