Most articles on Emmett's at 50 MacDougal St., would start with the Montague- and Capulet-styled feud between New York pizza and Chicago pizza. They would fixate on the guts that a man like Emmett Burke would need to open a Chicago-styled pizzeria within the confines of New York. But to Burke and his family, there's no need to open those wounds.
"We're not looking to start a culture war. We just want to make good pizza," said Dillon Burke, Emmett Burke's brother.
Emmett's succeeds, making delicious Chicago deep-dish for the New York masses. The establishment is cozy, with an astoundingly good four tap selection of beers, each one hand-picked by the owner, as well as a sizable bottle list. Upon opening, Emmett's almost fills to bursting with folks looking for something new, or mid-westerners looking for a taste of home.
Good pizza takes a good amount of time, but the thirty minute wait for a pie is easily assuaged by a small and delicious array of appetizers and craft beers. Even after the pizza arrives, a sand timer is placed on the tray to make sure the pizza hits its mark before consumed. The waiting is enough to cause the buyer to salivate, yet short enough to make the hunger less than maddening--even while tempted by the incredible smell. The pizza is flavorful, satiating, and delicious: a perfect combination for a great meal.
The restaurant lacks the trappings of a Chicago locale, and has all of the fixtures of a New York hotspot: small, good food, with reasonable prices and a calm and hip atmosphere.
"We're not looking to be a theme restaurant," said Burke. "We want to make good food, not be a gimmick." In the former, they have certainly succeeded.
