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Emeril's… didn't realize they changed their concept and remodeled
Posted on 2/16/24 at 6:59 pm
Posted on 2/16/24 at 6:59 pm
I guess I've been out of the loop, but I didn't realize they changed their concept and remodeled. His son EJ now runs the place. Went last night and was blown away. The kitchen tour is nice touch, along with the giant viewing window. I think all reservations in the main dining area get the kitchen tour complimentary. Nearly the whole dining room has a full view of the entire kitchen. Was lucky to get one of the two tops right in front.
The food / menu is changed to one of two Tasting Menu's only, Classics and a Seasonal. They were flexible with substitutions as well. Nearly everything we ate was top notch and a unique spin on local South Louisiana cuisine. The only thing I wasn't impressed with was the wagyu beef dish, thought it was just meh. If you want to order a la carte you can still do so if you eat in the bar area. The Wine Bar menu is different than the dining room tasting menu.
Granted it was not cheap, but it was on par or above several Michelin starred restaurants I've eaten at before.
I guess I just wanted to create this thread in case anyone thought it was still the Emeril's of the 90's like I did. If you're a fan of Michelin star tasting menu's this is definitely worth checking out. If they ever decide to list New Orleans' - this will be one of the first restaurants to get one.
The food / menu is changed to one of two Tasting Menu's only, Classics and a Seasonal. They were flexible with substitutions as well. Nearly everything we ate was top notch and a unique spin on local South Louisiana cuisine. The only thing I wasn't impressed with was the wagyu beef dish, thought it was just meh. If you want to order a la carte you can still do so if you eat in the bar area. The Wine Bar menu is different than the dining room tasting menu.
Granted it was not cheap, but it was on par or above several Michelin starred restaurants I've eaten at before.
I guess I just wanted to create this thread in case anyone thought it was still the Emeril's of the 90's like I did. If you're a fan of Michelin star tasting menu's this is definitely worth checking out. If they ever decide to list New Orleans' - this will be one of the first restaurants to get one.
This post was edited on 2/21/24 at 10:52 am
4
Posted on 2/16/24 at 7:16 pm to xXLSUXx
I’ve heard from 2 people that it was one of their best dining experiences ever.
Posted on 2/16/24 at 7:31 pm to SixthAndBarone
I would be hard-pressed to disagree.
Posted on 2/16/24 at 7:33 pm to xXLSUXx
Im glad to hear this. I’m going soon and cannot wait. I’m thinking the traditional menu versus seasonal.
This post was edited on 2/16/24 at 7:34 pm
Posted on 2/16/24 at 8:12 pm to xXLSUXx
I’m float mates with Emeril in Bacchus and a few of us got invited to the soft opening. EJ Lagasse is the next poster boy for American dining. Superb dining experience.
Posted on 2/17/24 at 12:42 pm to REG861
Going next Saturday…can’t wait!
Posted on 2/21/24 at 7:55 am to xXLSUXx
So I went last night. We did the traditional. The new space is amazing and the open kitchen plus kitchen tour was certainly a plus. Atmosphere is elegant but not stuffy, nor is it gaudy and try hard like Revolution.
The food was mostly a triumph and on the level of a Michelin starred restaurant albeit not something like Alinea. All the dishes were great with the exception of the potatoes Alexa which was a waste of truffles and was pretty mundane. I saw someone else ITT criticize the wagyu but it may have been the single best steak I’ve ever had. The texture was pure butter. Speaking of butter, they get theirs from Lyon and it’s worthy of eating plain. The oyster stew was exactly the kind of dish you’d expect from a Michelin restaurant, packed with nuance and competing flavors.
The banana cream pie may be more refined now but it’s still arguably the best dessert in town. Lots and lots of little added treats along the way.
The wine list is insane but pretty marked up.
Service was attentive and what you would expect from a Michelin restaurant, other than us having to wait 30 minutes for our martinis which should not happen.
Overall the whole thing was the kind of production that should garner a Michelin star which is what they are clearly gunning for.
The food was mostly a triumph and on the level of a Michelin starred restaurant albeit not something like Alinea. All the dishes were great with the exception of the potatoes Alexa which was a waste of truffles and was pretty mundane. I saw someone else ITT criticize the wagyu but it may have been the single best steak I’ve ever had. The texture was pure butter. Speaking of butter, they get theirs from Lyon and it’s worthy of eating plain. The oyster stew was exactly the kind of dish you’d expect from a Michelin restaurant, packed with nuance and competing flavors.
The banana cream pie may be more refined now but it’s still arguably the best dessert in town. Lots and lots of little added treats along the way.
The wine list is insane but pretty marked up.
Service was attentive and what you would expect from a Michelin restaurant, other than us having to wait 30 minutes for our martinis which should not happen.
Overall the whole thing was the kind of production that should garner a Michelin star which is what they are clearly gunning for.
This post was edited on 2/21/24 at 11:22 am
Posted on 2/21/24 at 11:06 am to REG861
I went about 5 years ago and it was just OK. Looking forward to trying it again soon
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