QUALITY YOU CAN TASTE, SINCE 1955.
Emle’s was established in 1955 in Carmel, California. With a passion for food, quality and flavor, coupled with a love to feed and nourish others, Nick Mashtoub began operating the restaurant in 1982. Preserving Emle’s unique “family style” ambiance, Nick vastly expanded the menu to include “homestyle” recipes that fused wholesome foods, with quality ingredients that harvested rich, bold flavors!
In 2005, Nick and his wife decided to relocate Emle’s to Northridge, California, in order to be closer to their three children. Growing up assisting at the restaurant, Nick’s son, Mike was inspired to carry on his father’s legacy and decided to pursue a degree in Culinary Arts; Mike graduated and received his degree from the world-renowned Le Cordon Bleu culinary school. Now as the executive chef at Emle’s, Mike works hand-hand with Nick to add a gourmet flare on even the most traditional dishes.
