Emeril's
Refined Creole · New Orleans · Michelin Two Stars · Chef E.J. Lagasse IV
Two Michelin star flagship restaurant led by 22-year-old E.J. Lagasse IV, the youngest chef ever to lead a two-star kitchen. Contemporary refinement of Louisiana Creole classics through 6-course tasting menus honoring 35 years of Emeril legacy. Dining room reduced to 56 covers for intimate experience. Member of Relais & Châteaux and Krug Ambassade.
800 Tchoupitoulas St, New Orleans, LA 70130, New Orleans
- 2 Michelin Stars
- Young Chef Award - American South
Menu
Wines
- Wine Pairing (225) — Curated wine pairing to accompany the tasting menu.
- Reserve Wine Pairing (500) — Premium reserve wine pairing to accompany the tasting menu.
Dishes
- Sweetbread Supplement (45) — Chanterelle, allium, Sea Island peas, sauce vin jaune - in lieu of boudin course
- A5 Wagyu Supplement (125) — A5 Miyazaki beef with daube glacé - in lieu of duck course
- Sweetbread & Crawfish (85) — Morels, green garlic, sauce piquante. Supplement alternative to Boudin.
- Wagyu (125) — A5 Miyazaki, daube glace. Supplement alternative to Duck.
- Soufflé Potatoes — Emeril's personal favorite from current menu - twice-fried puffed potatoes
- Banana Cream Pie — Caramel.
- White Sand Homestead Duck — Beets, kumquat, fennel.
- Oyster Stew — Herbsaint cream, foie gras, honshimeji mushroom.
- Cobia & Scallop — Petrossian 180-Day Aged Kaluga Caviar, smoked chicken, radicchio.
- Boudin — Collard greens, hamhock, Creole jus gras.
Cocktails
- Emeril's Reserve Martini (35) — Zapp's Potato Chip Washed Vodka, caper infused gin, dry vermouth, bite of Emeril's Reserve Caviar.
- French 75 (16) — Cognac, Champagne, lemon, sugar.
- Sazerac (15) — Rye, demerara, Peychaud's bitters, absinthe.
- Hurricane (20) — Rums, strawberry, passionfruit, hibiscus, pomegranate, lime.
- Reserve Old Fashioned (45) — Emeril's Select Weller Full Proof, demerara, bitters.
- Creole (18) — Rye, amaro, sweet vermouth, Benedictine.
- Reserve French 75 (75) — Hennessy XO, Laurent Perrier Rosé, lemon, sugar.
- Reserve Sazerac (50) — Sazerac de Forge Cognac, demerara gum, Peychaud's bitters, absinthe.
- Traditional Punch (12) — Vodka, rhubarb, five spice.
Tasting Menu
- Classics Tasting Menu (295) — Seasonally revolving collection of Chef Emeril's classic dishes reimagined by Chef EJ and his culinary team.
Related restaurants
- Award-winning restaurants in New Orleans
- More from chef E.J. Lagasse IV
- Tambourine Room by Tristan Brandt — Miami (1 Michelin stars)
- Jônt — Washington D.C. (2 Michelin stars)
- Per Se — New York (3 Michelin stars)
- Les Amis — Singapore (3 Michelin stars)
- Saga — New York (2 Michelin stars)