Approaching the entrance to NIC’s Emery’s Restaurant, I could hear the subdued sounds of bustling activity, conversation and soft classical music. I prepared myself for a fine dining experience and was not disappointed.
Emery’s is located on the second floor of the Hedlund Building and is run entirely by the NIC culinary students, under the direction of culinary arts instructors Jeff Jenkins and Rick Schultz.
Although reservations are recommended (which I did not know) I waited briefly before a polite host found a table for me and presented me with a well-ordered menu.
The décor was upscale with south and southwest facing windows providing mellow sunshine and a waterfront view, an asset that is not available to most local restaurants.
My waiter, Simon Gookin, was personable and attentive in spite of being very busy with other customers. I chose the cheese ravioli with roasted red bell peppers. I did have to inquire about beverage availability as no information was provided on the menu, and then ordered coffee with cream. A basket was brought to the table with a large slice of homemade bread and butter. I was also given the choice of a cup of French onion or Southwestern corn-tomato soup to precede my meal, and chose the latter. It was, again, fresh and homemade, and topped with crispy, cheesy tortilla strips.
My entrée was served without any undue delay, on attractive dinnerware, accompanied by a slice of garlic toast. The ravioli was filled with an herbed ricotta and topped with a garlic cream sauce and thin strips of the roasted red pepper. Looking around the dining room, I could see that care was taken in the presentation of all meals, which were artfully arranged and garnished.
The portion was actually too large, at least for me, but that was fine as a to-go box was provided for the leftovers. I would have cut larger slices of the delicious roasted red pepper, as the flavor of the small strips was somewhat lost in the intensity of the garlic cream sauce. Also, as tasty as my cup of soup was, this particular entrée was just screaming for a green salad option.
A surprise, sweet finish to my meal was a small éclair topped with a mint chocolate ganache. I have a sweet tooth and that was the perfect touch.
Overall, I would say Emery’s is one of the best-kept secrets in Coeur d’Alene. It is truly a gem of a restaurant and prices are surprisingly low.
A group of three women from the community dining next to me gave it raves, with Jo Gussanhoven commenting that it was a “delight every time.”
“We come every Tuesday,” said student Tina Mousen, 39, social work, Sandpoint.
Emery’s is open Tuesday, Wednesday and Thursday from 11:00 a.m. – 12:30 p.m. during fall and spring semesters. A banquet room is available for both campus and community groups.
For reservations call 769-7763.
Emery’s offers a new menu every week, which can be previewed at http://nic.edu/emerys.
