A nice, locally-owned, sit-down Italian restaurant for the far westside and Yukon area.

Emma Elle's opens Thursday, August 4th on the northeast corner of Route 66 and the Kilpatrick turnpike, next to Braums and Summer Moon Coffee at 4401 Grant Blvd.

They use locally-sourced ingredients with beer and wine.

Hours are Monday – Thursday 11-9 and Friday & Saturday 11-10. Closed on Sunday.

https://www.emmaelles.com/

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Great design. Is it from a local restaurant group or just a one-off?

One-off.

Really impressed with what they've done and that area needs more places like this and fewer chains and fast food.

I bet they kill it.

The interior design on that is fantastic. The exposed ductwork look but with so much height clearance that everything looks open and bright.

Menu looks rather.........small

Menu looks rather.........small

Better it should be small and (hopefully) done well by hand than a big menu which probably is a hundred different bags of frozen stuff shipped from corporate that they nuke...

Better it should be small and (hopefully) done well by hand than a big menu which probably is a hundred different bags of frozen stuff shipped from corporate that they nuke...

Agreed completely, the whole place looks like a slam dunk. I wish we had more restaurants that served a focused menu instead of trying to cater a little too much. You hope the quality is greatly increased by doing so at the least.

Hopefully they are very successful, it's pretty out of my families way but we'll be stopping by for sure.

Agreed completely, the whole place looks like a slam dunk. I wish we had more restaurants that served a focused menu instead of trying to cater a little too much. You hope the quality is greatly increased by doing so at the least. ...

That's the main reason we eat at local places about 98% of the time (sometimes you just gotta have a Quarter-Pounder).

Menu looks rather.........small
Apps x5, salads, pizzas,pastas, a fish and meat entree, dessert. Seems complete unless you are looking for a cheese course.
I hope they do well. I don't understand the newspaper print under a hot pizza crust, but probably wouldn't stop me from eating it (grease and ink smudges seem likely)

Fantastic add for the area, and VERY good food. Been three times already. (Currently in a soft opening period). Last visit they still did not have their liquor license but I'm sure that's behind them with their Grand Opening being tomorrow.

^

Very good to hear.

It reminds me a lot of Gabriella's.

Apps x5, salads, pizzas,pastas, a fish and meat entree, dessert. Seems complete unless you are looking for a cheese course.
I hope they do well. I don't understand the newspaper print under a hot pizza crust, but probably wouldn't stop me from eating it (grease and ink smudges seem likely)

That is normal parchment/wax type paper you normally see in a black/white or green/white etc pattern, not real newspaper. There are a few places that have used it in their fries cone/baskets. It is just a tab bit upscale from the "diner-esque" checkered pattern.

^

Very good to hear.

It reminds me a lot of Gabriella's.

Speaking of, stopped by the new Gabriela's tonight and they were full and on a wait at 630pm. All bar seats taken. Looks like the move has not hurt their game.

That is normal parchment/wax type paper you normally see in a black/white or green/white etc pattern, not real newspaper. There are a few places that have used it in their fries cone/baskets. It is just a tab bit upscale from the "diner-esque" checkered pattern.

That makes more sense. Thought they were trying a traditional English fish and chips newspaper grease drop. Carry on.

Wife and I ate here last night. Everything was fantastic! Meatball app is a must. Very nice addition to west OKC/Yukon. The only negative I have is my typical complaint from busy restaurants…noise. It is very loud in there but it won’t deter me from going back often.

Wife and I ate here last night. Everything was fantastic! Meatball app is a must. Very nice addition to west OKC/Yukon. The only negative I have is my typical complaint from busy restaurants…noise. It is very loud in there but it won’t deter me from going back often.

We would all rather the restaurant be empty :p jkjk

Glad to hear! The OKC area always can use more quality Italian restaurants.

The prices is on the high side but I want to try their fettuccine alfredo, it looks good

After coming back from Italy, I can’t help but shake my head at how much we pay for pasta. The positive aspect is that I no longer cringe at the price of Della Terra pasta.

or coffee

I stopped by the other weekend, what a great get for yukon. I don't mind the small menu as much, but I wish the items weren't so ordinary. What they do have they do very well, and the service was great too. I was really amazed by the space too.

Their free bread with (balsamic) oil with oregano and garlic chips was a bit aggressive on the balsamic as it had a little bit of a weird sweet aftertaste. They were more than happy to change it out. The appetizer I ordered I didn't read that it was fried and ate only half. The offered to get me another one and I declined cause I was trying to eat everything I ordered. The potato soup was my favorite, they put in a bit of mash potato and dice potato. Not very soup-y at all. The entree was their spicy bolognaise, which I enjoyed the bolognaise part cause it was actually spicy. Something was off with the noodles for me as it didn't stick enough to the sauce. Tiramisu for dessert was great.

At the end half of my entree was taken off, and I'd like to go back.

My wife and I enjoyed it. The atmosphere, music, service and food were all well above the typical standard in OKC.

Went for my birthday and enjoyed it also. Was actually surprised how spicy the spicy bolognese was and my girlfriend, who likes spaghetti to be mushy, evenm enjoyed her al dente spaghetti and meatballs.

After coming back from Italy, I can’t help but shake my head at how much we pay for pasta. The positive aspect is that I no longer cringe at the price of Della Terra pasta.

Yes. I just got back from a couple weeks. In Florence and Rome. The prices here for pasta and pizza are 2 to 3 times and the food there jwas generally much better. Pasta here is generally over cooked and with too much sauce.

I like the look of the pizza, but the form factor looks too much like saucy sicilian which I could almost throw a rock at.

I have been several times now and they do a great job. There gluten free options for both pizza and pasta are great. I highly recommend it.

Went for my birthday and enjoyed it also. Was actually surprised how spicy the spicy bolognese was and my girlfriend, who likes spaghetti to be mushy, evenm enjoyed her al dente spaghetti and meatballs.

The bolognese was spicy? Like hot spicy?

The bolognese was spicy? Like hot spicy?

It was not spicy at all when I had it.

The bolognese was spicy? Like hot spicy?

Yes.... I had the spicy bolognese and it was spicy.

Yes.... I had the spicy bolognese and it was spicy.
Ah. Spicy bolognese is usually made with spicy sausage to make it so. Do they use sausage?

Ah. Spicy bolognese is usually made with spicy sausage to make it so. Do they use sausage?

Yes... It may be made in house because they are sourcing their beef and pork from locally owned farms.

I think it's the sauce that's spicy based on the menu description


Spaghetti pasta tossed in homemade spicy Bolognese sauce featuring locally sourced Nichiyobi-Wagyu beef and Iberico pork.

That Route 66 Development is definitely giving off some baby Chisholm Creek vibes. And that’s not necessarily bad.

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

https://www.theguardian.com/world/2020/aug/15/fury-in-spain-at-us-plans-to-produce-iberian-ham-in-texas-and-georgia

Interesting, especially the bit at the end about champagne.

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

I think the meat just has to come from a pig that is at least 50% Iberian... But don't quote me on that.

https://www.theguardian.com/world/2020/aug/15/fury-in-spain-at-us-plans-to-produce-iberian-ham-in-texas-and-georgia

Interesting, especially the bit at the end about champagne.
I think that Wagu is liberally used here vs true Wagu process. And the Iberian pigs just as a breed doesn’t insure the meat is processed in a premium way. These things can be more marketing than epicurean.

That said, I’m anxious to try their spicy bolognese.