Some history and context: There’s a **strong** rumor in town that New Orleans is going to receive a Michelin rating in the near future. In my opinion, Emeril’s will definitely get at minimum one star, likely two if they keep up the quality.
Pre-COVID, I would have never considered it. Post-COVID, Emeril’s is easily one of the top restaurants in the city. [After COVID, EJ Lagasse IV, Emeril’s son, took over as the Chef Patron.](https://gardenandgun.com/articles/meet-e-j-lagasse-the-nineteen-year-old-new-chef-at-world-famous-emerils/) Last year, my wife and I went to Emeril’s for NYE on a whim after I heard that Emeril’s apparently had completely done a 180 and was doing “true fine dining” with a prix-fixe menu, higher price point and changing seasonal menus. We were blown away with the quality for NYE 2022 and we had returned several times after. When they offered a NYE 2023 meal, we definitely had to do it.
Emeril’s recently underwent a renovation to change the interior and the kitchen. The changes were in my opinion, not extensive – but fundamentally changed the way the restaurant operates. [Where there was a bar where you could sit in the kitchen previously](https://resizer.otstatic.com/v2/photos/wide-huge/2/48517234.jpg), there’s now a GIANT glass window looking into a beautiful new kitchen (hopefully you can see it in the photos, we were seated in the front row). That kitchen now represents a windowed stage where you can watch them cook, making it an interactive experience. Furthermore, it feels like EJ now owns the restaurant and Emeril’s has passed from his father to him.
So, with that being said, EJ and the team at Emeril’s are young and *are absolutely killing it.* The menu for NYE was full of the traditional high dollar items (and the price point was higher than normal, but on par with other Michelin restaurants) like caviar, foie gras and truffles (and lord was there a ton of truffles). They clearly tried to make this meal a defining moment to say that this is a new restaurant and the food reflected it.
This is the third time we’ve been to Emeril’s post changes and the food/restaurant keeps leveling up. They normally highlight “contemporary Louisiana cuisine” and have two menus (traditional and seasonal).
The food is beautifully plated, the service is top notch, the cocktails (we didn’t get the wine pairing for this meal) were all outstanding. My wife literally did every cocktail they were so good. I drank the traditional punch (photographed) which was probably the best tasting drink I’ve had in awhile.
For the NYE menu, we started with some amuse bouche items (finger salad, bread with foie gras mousse, and two truffle/caviar tarts). They then took us to the kitchen where they showcased the ingredients they were featuring (a new function of the renovation) and gave us a mini-tour. This was then followed up with optional oysters. Then, in order, we had a scarlet prawn tartare, white truffle pain perdue, whole roasted scallop, black truffle & lobster tortellini, filet of beef rossini, optional cheese cart selection, a Louisiana strawberry snoball (not pictured because EJ came to talk to us during this item and we scarfed it down before I could get a picture), a warm chocolate tart with vanilla ice cream and then it all got finished off with lemon curd beignets and various mini desserts (which I can’t remember).
Of the items, the filet of beef rossini topped with foie gras and truffles was easily the best item. Normally we find the beef dishes “fine” and just a normal “eh, it’s another beef item” but it was so decadent and prepared so well that it was the star item. Everything else was so well done, if you had told me it was at a two star in NYC, Chicago, LA, DC, I would have believed it.
Anyways, if you’re in New Orleans go to Emeril’s. If you want additional dining recs for New Orleans, [here you go](https://www.reddit.com/r/finedining/comments/18qd61b/restaurants_in_new_orleans/kevyuxq/?context=3). I try to keep the list updated. The city has always had a reputation for delicious food, but post-COVID there have been a bunch of insanely good, high quality restaurants that have popped up that are offering fine dining and prix-fixe menus that you have to experience.
BabousCobwebBowl on
I will say without any apologies that Emeril’s is always the best meal I have in NOLA. Service and food is impeccable. I’ve had great dinners at GW Fins, August, Galatoires, Commanders and Cochon but Emeril’s hits every time.
GimmeTV on
Everything looks incredible! The meat course I’m sure was excellent, but that cheese course stopped me in my tracks 😀
4 Comments
Some history and context: There’s a **strong** rumor in town that New Orleans is going to receive a Michelin rating in the near future. In my opinion, Emeril’s will definitely get at minimum one star, likely two if they keep up the quality.
Pre-COVID, I would have never considered it. Post-COVID, Emeril’s is easily one of the top restaurants in the city. [After COVID, EJ Lagasse IV, Emeril’s son, took over as the Chef Patron.](https://gardenandgun.com/articles/meet-e-j-lagasse-the-nineteen-year-old-new-chef-at-world-famous-emerils/) Last year, my wife and I went to Emeril’s for NYE on a whim after I heard that Emeril’s apparently had completely done a 180 and was doing “true fine dining” with a prix-fixe menu, higher price point and changing seasonal menus. We were blown away with the quality for NYE 2022 and we had returned several times after. When they offered a NYE 2023 meal, we definitely had to do it.
Emeril’s recently underwent a renovation to change the interior and the kitchen. The changes were in my opinion, not extensive – but fundamentally changed the way the restaurant operates. [Where there was a bar where you could sit in the kitchen previously](https://resizer.otstatic.com/v2/photos/wide-huge/2/48517234.jpg), there’s now a GIANT glass window looking into a beautiful new kitchen (hopefully you can see it in the photos, we were seated in the front row). That kitchen now represents a windowed stage where you can watch them cook, making it an interactive experience. Furthermore, it feels like EJ now owns the restaurant and Emeril’s has passed from his father to him.
So, with that being said, EJ and the team at Emeril’s are young and *are absolutely killing it.* The menu for NYE was full of the traditional high dollar items (and the price point was higher than normal, but on par with other Michelin restaurants) like caviar, foie gras and truffles (and lord was there a ton of truffles). They clearly tried to make this meal a defining moment to say that this is a new restaurant and the food reflected it.
This is the third time we’ve been to Emeril’s post changes and the food/restaurant keeps leveling up. They normally highlight “contemporary Louisiana cuisine” and have two menus (traditional and seasonal).
The food is beautifully plated, the service is top notch, the cocktails (we didn’t get the wine pairing for this meal) were all outstanding. My wife literally did every cocktail they were so good. I drank the traditional punch (photographed) which was probably the best tasting drink I’ve had in awhile.
For the NYE menu, we started with some amuse bouche items (finger salad, bread with foie gras mousse, and two truffle/caviar tarts). They then took us to the kitchen where they showcased the ingredients they were featuring (a new function of the renovation) and gave us a mini-tour. This was then followed up with optional oysters. Then, in order, we had a scarlet prawn tartare, white truffle pain perdue, whole roasted scallop, black truffle & lobster tortellini, filet of beef rossini, optional cheese cart selection, a Louisiana strawberry snoball (not pictured because EJ came to talk to us during this item and we scarfed it down before I could get a picture), a warm chocolate tart with vanilla ice cream and then it all got finished off with lemon curd beignets and various mini desserts (which I can’t remember).
Of the items, the filet of beef rossini topped with foie gras and truffles was easily the best item. Normally we find the beef dishes “fine” and just a normal “eh, it’s another beef item” but it was so decadent and prepared so well that it was the star item. Everything else was so well done, if you had told me it was at a two star in NYC, Chicago, LA, DC, I would have believed it.
Anyways, if you’re in New Orleans go to Emeril’s. If you want additional dining recs for New Orleans, [here you go](https://www.reddit.com/r/finedining/comments/18qd61b/restaurants_in_new_orleans/kevyuxq/?context=3). I try to keep the list updated. The city has always had a reputation for delicious food, but post-COVID there have been a bunch of insanely good, high quality restaurants that have popped up that are offering fine dining and prix-fixe menus that you have to experience.
I will say without any apologies that Emeril’s is always the best meal I have in NOLA. Service and food is impeccable. I’ve had great dinners at GW Fins, August, Galatoires, Commanders and Cochon but Emeril’s hits every time.
Everything looks incredible! The meat course I’m sure was excellent, but that cheese course stopped me in my tracks 😀
wheres the pork fat?