Concept:
Located in the heart of the warehouse district, Emeril's New Orleans is Chef Emeril Lagasse's flagship restaurant. The bustling dining destination has been the talk of the town since its opening in 1990 and has earned rave reviews and accolades for 25 years, including Esquire magazine's "Restaurant of the Year" and Wine Spectator's "Grand Award" for 14 consecutive years. Credited as the birthplace of Chef Emeril's infamous "New New Orleans" cuisine, the restaurant consistently pushes culinary boundaries and explores bold and diverse flavors, remaining a definitive force in contemporary New Orleans culinary culture.
Food & Beverage:
At the helm is Chef de Cuisine David Slater, who works closely with Lagasse to create an inventive menu utilizing ingredients from Creole classics and elevating them in an exciting direction. The menu extends far beyond Creole to bring diners new American cuisine at its best. Tapping into New Orleans' and the Gulf's rich bounty of fresh seafood and local ingredients, everything in the restaurant is made in-house. Each plate is artfully balanced with an array of flavors, textures, and colors. You'll find Emeril's signature Barbecue Shrimp at each of his establishments, but this is where it was invented. Plump Gulf shrimp are served with petite rosemary biscuits and fresh chives. Crisp Chili Glazed Duck Wings with shaved celery, red grapes and Point Reyes blue crème fraiche offers a new take on an old classic.
For entrées, opt for the rustic Andouille Crusted Drum with creole meuniére or order the Grilled Pork Chop served atop caramelized sweet potatoes with a tamarind glaze and green Chile mole. Perfect for sharing is the Truffle Fried Chicken served on a wooden block accompanied by all the seasonal fixins' - a fan favorite at Emeril's.
For dessert, the Banana Cream Pie is not-to-be-missed, almost synonymous with the New Orleans institution itself; and Wolfgang Puck's pick on the Food Network show, "Best Thing I Ever Ate." Other sweet favorites include the Chocolate Peanut Butter Pie with fudge brownie crust, bacon-peanut brittle and red wine, and the S'mores Ice Cream Sandwich with toasted marshmallows and a Fireball whiskey sauce.
For Lunch, Appetizers range in price from $10-$15; Soups & Salads $7-$12; Entrees $12-$21 and Desserts $6-$10.
For Dinner, Appetizers range in price from $10-$15; Soups & Salads $7-$12; Entrees $24-$60; and Desserts $6-$10.
From an extensive and diversified wine list
to playful craft cocktails, Emeril's beverage program serves to quench any
palate. The highly-acclaimed and expertly curated wine list is overseen by Sommelier Ray Gumpert. With a selection
of 1,800 varietals and 13,000 wines, it is one of the best in the country and
has received numerous prestigious accolades.
The cocktails at Emeril's infuse new flavors into the local scene with libations like Cable Car (spiced rum, curacao, lemon juice, simple syrup with a cinnamon sugar rim); Bourbon Buzz (bourbon, honey syrup, muddled lime and lemon); and the Corpse Reviver #2 (gin, triple sec, Lillet Blanc, lemon juice and Herbsaint).
Menu's available: http://www.emerilsrestaurants.com/emerils-new-orleans/menus-restaurant/menus.
Design:
Set in a converted pharmacy warehouse on Tchoupitoulas Street, the rustic, yet modern interior features exposed brick and a design-rich combination of glass and plaster-lathe wood walls. Local artists, including Doyle Gertjejansen, are on display, creating an energetic, yet warm atmosphere that reflects the feel of the neighborhood. A 9-seat food bar overlooks the open kitchen, where diners can watch the culinary action unfold. The main dining room seats 140 guests. The restaurant also boasts additional space for special functions and events; a well-stocked wine room comfortably seats 10-14 and three additional private rooms can accommodate up to 86 for a seated party or up to 350 for a reception.
Hours
Monday - Friday, 11:30 a.m. to 2:00 p.m.
Daily, 6:00 p.m. to 10:00 p.m.
Address:
800 Tchoupitoulas Street, New Orleans, LA 70130
Contact:
(504) 528-9393
www.emerilsrestaurants.com/emerils-new-orleans
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 Fish House, Emeril's Chop House and Burgers And More by Emeril. 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.
Media Contacts:
DEVENEY Public Relations
(504) 949-3999
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