Emeril’s New Orleans Fish House
Espresso Martini
2024 Patricia Green Cellars Sauvignon Blanc
Roll
Amuse – Mushroom Toast, Shrimp Scampi
Fall River Clam Chowder – Bacon, Potato, Leeks
Fresh Baked Skillet Corn Bread – Local Honey Butter & Bacon Jam
Wagyu Carolina Gold Rice
Carolina Gold Jambalaya – Jumbo Gulf Shrimp, Andouille Sausage, Carolina Gold Rice
Mesquite Smoked Creekstone Farms Heritage Duroc Pork Loin Chop – Steen’s Cane Syrup Reduction
Crispy Kennebec Potatoes – Eleven Herbs & Spices & Our Comeback Sauce
Creamy Anson Mills Grits
Garlic Parmesan Creste de Gallo Pasta – Fresh Herbs
Espresso – Ice
Emeril’s Banana Cream Pie – Chocolate Shavings and Caramel Sauce
Bread and Butter Bread Pudding – Whiskey Anglaise
Chocolate Mousse Bar – Dulce de Leche, Chocolate Cake, Coconut Cream Sauce, White & Dark Chocolate Pearls
At the beginning of this current “Celebrity Chef” era there were few names on Emeril Lagasse’s level, and although the Massachusetts native who made his name cooking in Louisiana has slowly faded from television his two Las Vegas Restaurants remain popular destinations with Emeril’s New Orleans Fish House now pushing thirty years old inside the MGM Grand.
A survivor amidst shutters and re-brands it was promptly at 6:00pm that three guests sat down inside the elegant space, General Manager Tyler Anderson saying hello on a busy evening thanks to an event at the Grand Garden Arena just down the way.
Offering excellent customer service across two hours, Wine and Cocktails including an Espresso Martini arriving quickly, it was following an Amuse from Chef Ken Lum that dinner got rolling, two piping hot skillets of Cornbread conquering the willpower of any within arm’s reach while Fall River Clam Chowder upgraded the New England original with Bacon and Leeks.
Less bold than pre-Pandemic, when Frog Legs and Hushpuppies with Caviar were commonplace, fans know that when Emeril is serving Pork Chops the outcome is bound to be good and the same can be said for Chef Lum’s Jumbalaya and creamy Grits.
Not forgetting Pasta extruded on-site, nor crispy Potatoes with a mix of spices, any meal at Emeril’s New Orleans Fish House should most certainly include Bread and Butter Pudding plus a slice (or two) of Banana Cream Pie.
www.emerilsrestaurants.com/emerils-new-orleans-fish-house

