5 /5 autoglass1: My wife and I celebrated our anniversary at The Blue Room at Emilia’s. For special occasions, we like to splurge on tasting menus with wine pairings and support local chefs in cities around the USA and abroad. Chef Preston Paine is a talented chef and each dish of his six course tasting menu sourced from Texas was creative and beautifully presented. The venison carpaccio al pastor was exquisite and one of our favorites of the night. The baked potatoes culurgiones was a gourmet twist on traditional pierogis and was a pleasant surprise for a guy like me with grandparents from Eastern Europe who always made pierogis for special occasions and holidays. The only disappointment of the evening was the wagyu, which was served raw. Out of respect for the chef, we didn’t want to send it back to cook longer, because we weren’t sure if he intended to serve it raw. Sommelier Wade was warm, informative, patient and personable. Server Xavier was very attentive and obviously well trained and professional. Despite the disappointment with the wagyu, I give The Blue Room 5 stars due to Chef Paine’s creative dishes sourced from Texas, the beautiful presentation of each dish, and the intimate warmth of the room. We highly recommend and will definitely return the next time we are in Fort Worth.








