Emeril’s New Orleans
Iced Tea
Seafood Sausage with Watercress and Saba
Cornbread, Honey Wheat, Rosemary Garlic Focaccia
Homemade Andouille and Boudin Sausages – Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard, Emeril’s Worcestershire Sauce
Blue Crab Vichyssoise – Crisp Potatoes, Radish, Calabrian Chili Oil, Bottarga, Fennel
Two Run Farms Lamb Neck Nachos – Queso, Pineapple – Mint Salsa Fresca, Poblano Sauce, Fresno Chilis
Panéed Home Place Pastures Pork Sandwich – House Kaiser Roll, Escarole, Jardinière, Sharp Provolone, Smoked Tomato
Chicken & Waffles – Fried Organic Chicken, Sweet Corn-Belgian Waffle, Watermelon Slaw, Crystal Hot Sauce Syrup
Pancetta Roasted Texas Quail – Bucatini Nero, Sweet Corn, Mushroom Parmesan Salad, Minestrone Verde
Chocolate Mousse Trifle – Caramel Banana Jam, Pecan Crunch
Chocolate Peanut Butter Pie – Oreo Crust, Caramel, Peanut Brittle
Carrot Cake – Coffee-Chai Crème, Apple Chips, Candied Walnuts
Malted Chocolate Doberge Cake – Malt Chantilly Crème, Candied Orange
Soft Pretzel Bread Pudding – Peanut Butter Honey Ice Cream, Caramel Popcorn, Amber Beer Caramel
Recalling a time before Nationwide expansion, PR-Firms and Celebrity Chef branded everything, Emeril’s New Orleans features the Chef’s modern Louisiana cuisine in an upscale space near to the Convention Center and Harrah’s Casino, a Halloween lunch showing that the Chef continues to succeed by filling his restaurant with good people who have mastered the art of catering to every guest’s needs.
Elegant but not at all snobbish despite over twenty-six years of success, Chef de Cuisine David Slater now overseeing the kitchen of Lagasse’s flagship on Tchoupitoulas Street, it is with warm greetings that guests are invited in from complimentary Valet Parking in an area where an hour will cost no less than $10 at most spaces, a noon reservation confirmed with a four-top bathed in sunlight serving as home for the next 140 minutes of big, bold flavors and exceptionally friendly service.
Always offering a sizable bill of fare no matter which restaurant, one of the first ‘fine-dining’ memories for two at the table occurring at Emeril’s eponymous Orlando location, it was with several daily specials explained in addition to the lunch menu that decisions were debated and fraught over, the ‘signatures’ passed up as they can be had back home in Las Vegas with the eventual line-up consisting of an amuse plus six savories, bread and five desserts.
Sipping Iced Tea with the meal, all three styles of bread soft and warm without any real need for butter, a round of snappy Seafood Sausage arrived moments after orders were placed with Saba adding a little sweetness to crunchy Watercress, the Homemade Boudin and Andouille showing a skilled hand for encased meats while the Lamb Neck Nachos were presented in an enormous pile dripping with fresh Cheese, sliced Peppers and tender, shredded meat.
Finding the chilled Crab Soup special to be a nice refresher with moderate spice and light Salt that allowed the Crustacean’s natural sweetness a lot of range in the mouth, course two saw Chef Slater go out of his way to redesign a Texas Quail Dish for which the kitchen had run out of Gnochetti, the swap for Squid Ink Bucatini perhaps even more eye catching beneath Parmesan, Mushrooms and Sweet Corn.
Fancying Fried Chicken and Waffles over a perfectly fine Pork Sandwich, the crisp and spicy batter not dissimilar to that at Delmonico lightly adherent to a brined Bird perched atop Cornmeal Waffles, sweets once again proved to be a highlight of Emeri’s Restaurants no matter what region, the Chocolate Mousse Trifle and Peanut Butter Pie a touch similar but still delicious while Carrot Cake and Malted Chocolate Doberge were each masterpieces with airy Cream dividing dense layers of Cake, the Bread Pudding made from Soft Pretzels offering a great balance of Sweet and Salty beneath a ball of slowly melting Honey-Peanut Butter Ice Cream and a pool of slightly bitter Caramel.
http://emerilsrestaurants.com/emerils-new-orleans
