Emeril's

"If you peer through the large glass window separating the kitchen from the dining room at Emeril’s, one of the crown jewels of Louisiana, you’ll see E.J. Lagasse, the twenty-two-year-old chef, in crisp whites. Off to the side, you might see Lagasse père, Emeril, without a station of his own, gazing affectionately at his son. It is rare for anybody to abdicate power, and rarer still for a chef to locate a familial path to succession. But the ambitious young Lagasse, who was mentored by Eric Ripert of New York’s Le Bernardin, has swept through Dad’s restaurant like a brisk wind. His tasting menu bespeaks a self-assuredness that often comes with youth, but you’ll also notice the sort of rigor and technical élan that usually accumulate over decades. Old favorites like a barbecue-shrimp tartlet and a sliver of smoked-salmon cheesecake have been alchemized into even more delicious versions of their predecessors. New dishes—like a circle of sweet Grand Isle shrimp between a mound of caviar and white remoulade, or a perfect boudin in a silky creole jus gras that’s suffused with foie gras—burst with the promise of a new era. "

@chaunch26

"2 Michelin stars 2025 The young E.J. Lagasse, son of the indomitable namesake, now oversees a remarkable dining room that has celebrated Creole cuisine for more than three decades. His determination is palpable as he charts a new course, bringing contemporary refinement and vibrant originality to the fore. BBQ shrimp tarts, deep-flavored gumbo and superb, golden-brown cornbread paired with French butter feel familiar and new at once. This is cooking that bursts with personality and class and never at the cost of flavor. Generously spaced tables and plush banquettes offer direct, unobstructed views into a gleaming kitchen fronted by floor-to-ceiling glass. All the while, a superb service team tends to every detail with warmth and generosity."

@nchavotier

"The Top 15 US Restaurants According to the Experts"

@beckinabox

"De la GRANDE cuisine. Un coup de ♥️ "

@philosophie.legumiere

"Speaks for itself. Try banana cream pie."

@larry.spro

"4/22/20 - chef picked up samples & I ordered more for next week"

@jleduke

"emeril's original restaurant "

@

"$$ andouille and boudin sausages, Cajun, crawfish-stuffed top neck clams, BBQ salmon, LA wagyu beef - classic flavors"

@

"Warehouse district cerca del grenchuda quarter "

@

"Stuffed clams, boudin, banana cream pie. "

@

"Tasted Grilled lamb sausage"

@vinsfbg85

"Vers le congrès, cuisine Louisiane"

@