How one chef knew it was time to expand again

After more than six years, lauded Philly chef Greg Vernick is stepping back into expansion mode with Emilia, a pasta-forward Italian restaurant opening on Monday, January 26. Rooted in long-standing relationships, shared travels and years of quiet collaboration with trusted chefs Meri Medoway and Drew Parassio, Emilia reflects a more personal evolution of the Vernick portfolio—one shaped as much by place and patience as by food.

Earlier this week, Vernick was named a 2026 James Beard Outstanding Restaurateur semifinalist—further proof that he and his team know how to run several standout restaurants simultaneously.

We spoke to him about the timing, meaning and collaboration that shaped the exciting new concept, which will open in late January in Philly’s East Kensington.

—Interview by Kelly Dobkin, edited by Bianca Prieto

Emilia has been in the making for more than a decade. From a business and operational standpoint, what finally made 2026—and this specific neighborhood—the right time and place to expand the Vernick portfolio? 

Emilia felt right because this distinct pocket of the city has a life and vibrancy that excites us. My wife Julie and I often dine out in the neighborhood, and the energy feels young and still undiscovered—it reminds me of how the East Village felt while living in New York City in the early 2000s. The building’s owners are also longtime guests of our other restaurants, so from the beginning, we were in sync with the aspirations for the space. 

You’re opening Emilia with longtime chefs Meri Medoway and Drew Parassio. How has this internal collaboration shaped the concept?

When you get to a certain point in your career, you get offered bigger projects. But this one was the right size for us and the right time. The chance to bring a pasta-forward, Italian restaurant to life became a natural fit when Meri was on board. She’s always been drawn to this cuisine, having lived in Italy and having spent years elevating the pasta program at Vernick Food & Drink and Vernick Fish. Drew opened Food & Drink with me, and all of us have spent time in Italy together and have been workshopping dishes together for many years.

(Photo credit Amir Berry)

A pasta-forward Italian restaurant with a wood-fired grill is a shift from your previous openings. What inspired Emilia's menu?

We have a wood-fire oven at Vernick Food & Drink, and it’s long been a favorite way to cook. Emilia’s menu is largely inspired by our travels and memorable meals throughout Italy, expressed through a seasonal, ingredient-driven approach—the way we’ve always loved to cook. 

Thanks for reading today's edition! You can reach the newsletter team at editor@theprep.co. We enjoy hearing from you.

Interested in advertising? Email us at newslettersales@mvfglobal.com

Was this email forwarded to you? Sign up here to get this newsletter once a week.

The Prep is written by Kelly Dobkin and edited by Bianca Prieto.