Menu to Taste

Emeril's

Refined Creole · New Orleans · Michelin Two Stars · Chef E.J. Lagasse IV

Awarded two Michelin stars and ranked No. 20 on North America's 50 Best Restaurants, Emeril's in New Orleans offers refined Creole cuisine from chef E.J. Lagasse IV. The tasting menu reinterprets regional traditions with modern technique, highlighting dishes like smoked salmon cheesecake with caviar.

800 Tchoupitoulas St, New Orleans, LA 70130, New Orleans

  • 2 Michelin Stars
  • Young Chef Award - American South
  • #30 North America's 50 Best 2025
  • #20 North America's 50 Best 2026

Menu

Tasting Menu

  • Classics Tasting Menu (295) — Seasonally revolving collection of Chef Emeril's classic dishes reimagined by Chef EJ and his culinary team.

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

  • Hurricane (20) — Rums, strawberry, passionfruit, hibiscus, pomegranate, lime.
  • Reserve Old Fashioned (45) — Emeril's Select Weller Full Proof, demerara, bitters.
  • Reserve French 75 (75) — Hennessy XO, Laurent Perrier Rosé, lemon, sugar.
  • Reserve Sazerac (50) — Sazerac de Forge Cognac, demerara gum, Peychaud's bitters, absinthe.
  • 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.
  • Creole (18) — Rye, amaro, sweet vermouth, Benedictine.
  • Traditional Punch (12) — Vodka, rhubarb, five spice.

The Experience

Expect a theatrical and intimate atmosphere. The meal is structured around a tasting menu and a wine pairing.

  • Atmosphere: Theatrical, Intimate
  • Format: Tasting menu, Wine pairing

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