Located in the heart of the Garden District on the famed St. Charles Avenue streetcar line, Delmonico has been a culinary institution since opening in 1895. In 1998, Chef Emeril Lagasse purchased the restaurant and following a historic renovation, the restaurant reopened as Emeril's Delmonico. With its roots deeply embedded in history and tradition, Emeril's Delmonico has evolved into another New Orleans classic. The sophisticated restaurant serves modern Louisiana Creole cuisine using innovative ingredients and techniques that have long been forgotten to reinterpret the dishes for today's tastes that is in tune with Chef Emeril's signature "New New Orleans."
Food & Beverage:
At the helm at Emeril's Delmonico is Chef de Cuisine Anthony Scanio, a New Orleans native who has been immersed in the city's culture and cuisine since early childhood. Infusing his New Orleans experiences into his extensive world travels and love of history, Scanio brings a fresh approach to the Creole-inspired menu, using vast global inspiration to reinvent classic dishes fit for the modern palate while staying true to the roots and techniques that embody Creole cooking.
Staples at Delmonico include House-Made Charcuterie featuring a rotating selection of meats including capocollo and duck prosciutto; and artisanal cheeses including Italy's Quadrello di Bufala and France's Tomme D'estaing. Starters include Crispy Pork Cheek with dirty rice and scallions; and Stuffed Mirliton with gulf shrimp, Louisiana crab, Chisesi ham and roasted red pepper butter. For entrées, standouts include Louisiana Drum Meuniere with artichoke, fingerling potatoes, local blue crabmeat, arugula and grape tomatoes; Gulf Shrimp á la Creole with okra, rice and plantain fritters; and one of the restaurant's selections of steaks dry-aged in-house, cooked to perfection and served with an array of house-made sauces - herb butter, Emeril's Worcestershire, béarnaise and chimichurri.
For dessert, opt for the decadent Coconut-Chocolate Cream Pie with toasted coconut and chocolate sauce; Blueberry-Lemon Doberge Cake with blueberry compote and toasted pistachios; and traditional Bananas Foster, served tableside, with vanilla bean ice cream and salted pecans.
For Dinner: House-Made Charcuterie $6-$28; Appetizers range in price from $9-$14; Soups & Salads $9-$11; Entrees $26-$35; Steaks $23-$50; Sides $7; and Desserts $7-$18.
Emeril's Delmonico features a stellar beverage program with a combination of original and classic cocktails and an all-local beer list including NOLA Hopitoulas and Abita Restoration Ale. Classic cocktails include New Orleans' staple Sazerac with Sazerac rye whiskey, Peychaud's Bitters and herbsaint; and Moscow Mule with ketel one vodka, barritt's ginger beer and lime.
Original cocktails include Gin-Cucumber Cosmo with cucumber infused gin, triple sec and cranberry; and the Strawberry Apertivo Spritz with oryza vodka, casoni apertivo 1814, cava and fresh strawberry. A robust bar menu of Stuffed Boudin Balls with Louisiana cane pepper jelly, Old and New World Andouille, and Jumbo Lump Crabmeat Remick complement the refined cocktails.
Menus available at: http://www.emerilsrestaurants.com/emerils-delmonico/menus
Located on the majestic St. Charles Avenue, the restaurant offers classically refined old world romanticism with hardwood floors, sweeping high ceilings and plush fabrics. Combined with luxe accents like sparkling chandeliers, floor-to-ceiling upholstered windows and a petite baby piano, Emeril's Delmonico sets the stage for a grandeur dining experience. The space which originally housed a dairy creamery underwent a historic renovation in 1998 when Chef Emeril added a second story to house the restaurant's private party rooms, including the Cornstalk Room that overlooks the lush restaurant garden and features its own entrance. Private parties accommodated for seated groups of 10 to 120 or full restaurant buy-outs for receptions of up to 350.
Dinner Service Only
Sunday - Thursday, 6PM - 9PM
Friday & Saturday, 6PM - 10PM
1300 St. Charles Avenue, New Orleans, LA 70130
About Chef Emeril Lagasse's Restaurants
Chef Emeril Lagasse is the chef/proprietor of 12 award-winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three in Bethlehem, PA (Emeril's Chop House, Burgers And More by Emeril and Emeril's Italian Table). Lagasse opened his first restaurant, Emeril's New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril's New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l Palazzo in 2008. Lagasse's restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious "Grand Award" from Wine Spectator magazine every year since 2004.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." Lagasse has appeared as a guest judge in four seasons of Bravo's hit food series, "Top Chef," was named a co-host for the tenth season of the "Rachael Ray Show," and in January 2016, he entered his fourth season of "Emeril's Florida" on the Cooking Channel. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast.
Images, interviews and menus available upon request.
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