The opening course—literally the first bite you receive as you're invited into the kitchen. Gulf shrimp are cooked in a barbecue sauce that's buttery, tangy, and complex. Served in a crispy pastry shell with a rosemary biscuit on the side. This dish represents Emeril's philosophy: take a classic New Orleans preparation and present it with modern refinement. Reviewers describe the moment of being welcomed to the kitchen as unforgettable.
Tips from diners
Savor this moment—the staff will guide you into the kitchen where you'll meet the chefs. It's a theatrical and warm welcome that sets the tone for the entire experience.
This is the opening course of the tasting menu, not a separate order. It's included in the $295 tasting price.
A reimagining of oyster stew that honors tradition while adding luxury. The oysters are barely cooked, retaining their brine. The cream is infused with Herbsaint liqueur—a New Orleans spirit—adding anise notes. A quenelle of foie gras melts into the warm broth, adding richness and silkiness. Reviewers highlight this course as a turning point where the kitchen's skill becomes apparent.
Tips from diners
Let the foie gras dissolve before stirring. The way it melts into the Herbsaint cream is part of the intended experience.
The finale before dessert. This course celebrates the humble banana cream pie—a staple of New Orleans diners. The pastry is housemade, the cream is silky, and the caramel adds complexity. It's a nostalgic dish refined without losing its soul. Reviewers find it a warm reminder of why Emeril's cooking resonates—it honors tradition.
Tips from diners
This comes late in the tasting. You'll be satisfied but not overstuffed—the courses are perfectly paced.
A play on New York deli culture filtered through the lens of luxury ingredients. The cheesecake is made with smoked salmon folded into cream cheese, then topped with premium caviar. The brine of the caviar pops against the richness of the cheesecake. It's a course designed to surprise and delight, showing the kitchen's playfulness alongside its skill.
Tips from diners
This course will surprise you. Don't overthink it—enjoy the play between sweetness, smoke, and brine.
A New Orleans classic reimagined by Chef E.J. The trout is delicate, pan-fried until the skin is crispy. The almond crust adds texture and a subtle nuttiness. The butter sauce is light and clean, not heavy. This course represents the kitchen's respect for tradition—they're not reinventing the wheel, just refining it.
Tips from diners
This is one of the lighter courses, so pace yourself. The kitchen is moving you through flavors progressively.
Emeril's opened in 1990 as Emeril Lagasse's flagship and has held two Michelin stars since 2025, making it the first New Orleans restaurant to earn this distinction. The restaurant is now helmed by Chef E.J., Emeril's son, who reimagines Louisiana cooking with modern techniques while honoring classic dishes. The experience begins with an invitation into the kitchen for your very first bite—a theatrical welcome that sets the tone for refined, thoughtful Creole dining.
Reservations are absolutely required. Book via Resy. Open Wednesday-Sunday, 5:30 pm seatings only. Plan for 2.5-3 hours for the complete tasting experience.
Dress code is business casual or better. This is a formal, refined experience. Mention special occasions when booking—the staff is attentive to celebrations.
Wine pairings are available for $225 (classic) or $500 (premium). The sommelier staff is knowledgeable and can recommend spirits and beers if you prefer non-wine pairings.
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