At the Empire Restaurant & Bar, that table — the chef’s table — is the best seat in the house. If you’re into food, take note of the wonderful concept. A table is located in the kitchen where diners can watch chefs up close, creating and developing culinary masterpieces for the evening crowd. Thanks to restauranteurs Jerry & Carrie Bogar, no longer do you have to go to Philadelphia or other big city dining Meccas to find a chef’s table, as they brought the first of its kind to Central Pennsylvania. And the highlight is a special ten-course tasting dinner which is executed exclusively for the Empire chef’s table diners.

A stone’s throw away from its original Empire Global Cuisine location, the new Empire Restaurant & Bar has recently opened with an updated sleek and curvy look, increased seating capacity, and a full-service bar. For your chef’s table experience, you are led straight through the always-busy dining room to the kitchen where both the stainless steel and the chef and sous chefs shine. The single semicircle booth off to the side seats four very comfortably with everyone having a view of the happenings at the prep area, pastry station, and in front of the stoves. Acoustics have been taken care of properly here with no loud ruckus or superfluous rattle of pots and pans. Attention to detail and attention to this table is prominent, from lovely table wear solely selected for the table, to CIA-graduate and head chef Carrie Bogar serving the table at times. Jerry Bogar chooses and presents premier wines for an optional, four- or six-glass wine pairing that accompanies the dinner. A bottle is presented to you and after opened can be sold to others by the glass.

The ten-course tasting dinner menu changes weekly with everything as fresh and as interesting as possible, in keeping with owners’ conviction. We were set in motion with a luxurious, buttery and musky Truffled Foie Gras Mousse on Toast Points followed by a highly flavored, delicious Gingered Asparagus Bisque with Lump Crabmeat. A sampling of Striped Ravioli topped with crisp yet meaty Chanterelle Mushrooms covered in a light white sauce was next on the list. A generous pause between each course allowed us to get comfortable and watchful. Undeniably, our foursome attempted to play a game of “guess the dish,” as finished preparations permeated the air in our corner of the restaurant first prior to a delivery by the wait staff to patrons in the dining room. A next whiff was another one of our courses. Grilled salmon was presented on a firm yet creamy Vegetable Risotto topped with coulis, taking the familiar filet to new heights. Soon it was time to cleanse the palate with an appropriately timed Citrus-Mint Sorbet.

We soon became mesmerized by a sous chef’s fancy dough work as he handled and manipulated flour and water with riced potatoes into gnocchi. Because of our intrigue, a sampling of the gnocchi topped with browned sage butter delightfully showed up as an eleventh course for us in midstream, although intended to be a portion of the garnish for autumn squash bisque found on the regular dining room menu.

Earlier in the evening, the chef inquired into our preference for hot and spicy since the Roasted Corn Salsa served with the next course of Pan-fried Quail could be adjusted accordingly. We were at her disposal, the degree of heat and spice we wanted was based on her thoughts of how it should be. However, the question was an excellent courtesy for anyone who can’t take the heat. High heat or not, unbelievable flavors were not masked by the fiery accompaniment. Cool Melon and Prosciuto with Pomegranate Glaze followed, and then it was the perfect beginning to an ending — an assortment of cheeses to choose from — try one or all. The finale was topped off by a Demitasse of Frozen Chocolate mousse and Profiteroles (small pastry buns) with Creme Brulée Ice Cream and Caramel Sauce.

As you can well imagine, the pace is not rushed and the table is reserved in advance for only one party each night. And, from the patron’s vantage, it makes sense to not have a huge crowd at the chef’s table, as light conversation between a few close friends is all the distraction you would want on a night when great innovative food, prepared and served in all its glory, is the show. When you go, plan on spending 2-3 hours for dinner. Also, plan on spending $65 a person for the chef’s table ten-course tasting dinner, and an additional $20 for the optional (but highly recommended) four-glass wine pairing. It is well worth it for the ultimate dining experience. Will I do it again? You bet. My table’s already booked!

Location:
Easy to Find

Parking:
Self-Serve

Handicapped Access:
Entrance Way

Exterior Appearance:
Well-Maintained

Initial Interior:
N/A

Reservations Necessary:
Preferred

Preferred Dining Attire:
Stylish Casual

Wait (to be seated):
None

Wait (for service):
None

Lighting:
Subtle

Decor:
Contemporary

Dining Area Appearance
Brand New

Noise:
Chatter

Climate:
Fine

Tables:
Cloth Covers

Chairs:
Comfy

Booths:
Fit Four

Table Setting:
N/A

Your Meal:
House 10 Course Special

Automatically Served:
(see review)

Staff Attitude:
Friendly

Staff Appearance:
Neat & Clean

Hospitality:
Honored Guest

Cleanliness:
Could Eat Off Floor

Wash Rooms:
Exceptional

Crowd (Qty):
Packed

Crowd (Attitude):
Casual/Laughter

Food (portions):
Satisfied

Food (prices):
N/A

Overall Service:
Attentive