Emeril's Chop House

The Banana Cream Pie is one of the best deserts I've had anywhere

You can go to bar at Merils in New Orleans and have drinks and just the dessert

Its going to be in the new Fairmont which is going to be one of the higher end hotels in the city, so I expected this to be correspondingly priced

35 dollar hamburger lol

Yes he is opening up essentially this in the new Fairmont in NOLA, but it is going to be Delmonico

I assumed that was this did not know about anything in BR

I've been to a couple of his restaurants in NO. His food is top quality and a great chance to experience high quality chef food. With that comes the high pricing.

I also expect high quality service with the high pricing, so I hope the Baton Rouge casino restaurant can provide good managers and servers.

If a real, high quality Emeril's restaurant can last in BR, then that would be a great addition to the city. I'm not sure if being inside a casino is a good thing or bad thing for them, but I guess we shall see.

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I'm not sure if being inside a casino is a good thing or bad thing for them, but I guess we shall see.

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I'm not sure the general clientele at L'auberge BR are the sophisticated purveyors of high quality food and restaurants...as I recently attended midget wrestling there with many of them.

For me, personally, I think I will pass. Through no fault of Emeril's. I've eaten a meal at L'auberge twice in the last year. The first was a businees lunch function which was catered in house. The second was at the on site Asian restaurant. One resulted in severe food poisoning. The other, a near immediate onset of persistent diarrhea.

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Well, with prices like that, I'll pass

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Interesting to see these prices in this economy and not to mention the constant data we’re seeing on people eating out less and numerous restaurant closures throughout the country.

I agree. I was expecting high prices due to his name but not as high as what is on the menu.

I read the menu and have a question.

Will someone please tell me the difference between mashed potatoes and smashed potatoes?

TIA

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26 year old executive chef

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Old compared to his two michelin star son!

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Will someone please tell me the difference between mashed potatoes and smashed potatoes?

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Smashed is a rustic preparation, left slightly chunky, and the potatoes aren't peeled. Normally not as rich using oil instead of milk/cream and butter.

Our home prep version is even more rustic than normal. We boil a bunch of ~2" diameter red potatoes until they are soft, place them on a baking sheet and smash them down until they are about 3/8-1/2" thick. Coat them with EVOO then salt, pepper, and herbs that compliment your protein flavor profile. Bake them for a while, then switch to broil to crisp them up.

Emeril's recipe is closer to ours but not smashed down as much, and his profile is more garlic-forward than ours are and IIRC, rosemary-forward. Pairs well with red meat.