Feb 04


Feb 05


Celebrity Chef Emeril Lagasse has a long-standing relationship with the New Orleans food scene. In 1990, Emeril was an innovator in the Warehouse District and opened up a fine dining location with a casual atmosphere — Emeril’s.

The interior of Emeril’s, which used to be a pharmaceutical warehouse, boasts a full-sized bar, exposed brick walls and plenty of natural light cascading through the windows. And although Emeril’s is a white tablecloth experience, General Manager Taylor Terrebonne spoke to us about keeping things casual.

“All of Emeril’s restaurants are structured and well-oiled machines,” he says. “But we still want to keep things fun and energetic.”

That energy is perfectly aligned with Emeril’s on-camera presence from his earlier days on the Food Network — BAM!

When it comes time for appetizers, there’s one item on the menu that customers can’t seem to get enough of. “Emeril’s” New Orleans Barbecued Shrimp features a row of fresh shrimp smothered in barbecue with petite rosemary biscuits and chives.

For the entrees, Emeril offered up his twist on a Commander’s Palace classic with his Andouille Crusted Gulf Drum. The drum is beautifully prepared with grilled local vegetables, shoestring potatoes, glazed pecans and Creole meunière — it’s even better than it sounds.

And if you’re a wine lover, you won’t want to be anywhere else in New Orleans. Emeril’s has proudly boasted an award-winning wine list for over 15 years. With over 2,000 wine selections on hand, your server will be able to help you pair a wine with any meal.

Aside from having great food, we asked Taylor what kept the people coming back to Emeril’s for close to 30 years.

“Our service makes us stand out,” he says. “Everyone in New Orleans has great food, so we practice something called ‘silent service.’ We don’t want folks to even have to ask for anything — we just anticipate their needs.”