Emeril's **
- Kira Jabri
- 2 days ago
- 4 min read
Our dining destinations usually focus on New York City, Chicago, Dubai and Florida. After this meal, we can officially add New Orleans to that list because we will absolutely be coming back to eat at Emeril’s. We knew Emeril’s would be good. We were not prepared for just how good.
Emeril’s has been part of New Orleans since 1990, but what is happening inside the restaurant today feels very much like the beginning of a new chapter. We all grew up watching Chef Emeril Lagasse and, of course, hearing his infamous “BAM!” He helped bring New Orleans cooking into homes across the country and became one of the most recognizable television chefs.
In 2022, his son, E.J. Lagasse, took over the kitchen at his father’s flagship restaurant at 19 years old. Now at only 23 years old, Chef E.J. deserves every accolade he is receiving, and what makes it even more exciting is thinking about what could still be ahead.
There is an enormous amount of technique on display at Emeril’s, but the identity of New Orleans is never lost. Creole traditions, local ingredients and the flavors of Louisiana remain at the heart of the experience, now presented through the lens of a young chef who has trained in some of the best kitchens in the world.
We have eaten at enough Michelin-starred restaurants to know that the food is only one component of a truly great restaurant. What absolutely blew us away at Emeril’s was the entire team. The front-of-house service was spectacular. More importantly, the knowledge was not concentrated with one or two people. Every single person who interacted with our table seemed to possess an extraordinary understanding of what was being served, where ingredients came from, how dishes were prepared and why certain pairings were chosen. Questions were not simply answered; they often became conversations.
Cornbread Caviar First Snacks
There was a level of coordination and teamwork throughout the dining room that is difficult to describe unless you experience it. No one seemed to operate within a narrow definition of their position. Everyone was paying attention to the table, to one another and to the progression of the meal.
Their wine program is extraordinary and introduced us to so many new producers, bottles and expressions throughout the evening. We learned so much. For example, everyone knows Carmine loves Château d’Yquem, but we had no idea they produced a dry white Bordeaux, Y d’Yquem, made from Sauvignon Blanc and Sémillon. We left having learned so much, which is one of our favorite things that can happen during a meal.
And we have to talk about the tea program. The same level of knowledge, care and conversation that Carmine and I experienced with wine extended to Emma’s tea experience. Emma has experienced some very lovely tea programs alongside us at restaurants around the world, and the tea service at Emeril’s was the best she has ever experienced. There was genuine knowledge behind every selection, and the team took the time to explain what she was drinking and why it had been chosen. For a young diner who genuinely loves tea, being given the same attention and consideration as the adults at the table made the experience even more special.
Emeril's Reserve Martini Krug Ingredients
The experience actually begins before you settle into the traditional progression of dinner. Our first bite was served in the kitchen, and it is a stunning kitchen. We were walked through the ingredients and preparation, and our minds immediately went to FZN Dubai. Knowing Chef E.J. spent time working at Frantzén made sense. It was fun to recognize how experiences in great kitchens around the world can become part of a chef's vocabulary and eventually be translated into something entirely different in New Orleans.
We then arrived back at out table and the snacks started and they were fabulous. A forshadowing of the meal ahead. We always discuss our favorite dish after a meal. Sometimes there is an immediate winner; other times the three of us choose completely different things. At Emeril’s, we couldn't pick one. Every single dish could have legitimately been the best bite of the evening.
The Smoked Salmon Cheesecake was sheer perfection. Served alongside Krug Grande Cuvée, while we were also enjoying a bottle of Krug Vintage 2013, we were firmly in Krug delight at this point.
Kitchen Bites Oyster Stew Smoked Salmon Cheesecake
The Oyster Stew with Foie Gras was another standout. Rich and beautifully balanced, it was unmistakably Louisiana while showing the level of technique coming out of the kitchen at Emeril’s.
Then came the Trout Almondine followed by a perfect Red Snapper. The sweetbreads were among the best we have ever had. The quail was also among the best we have ever had. Normally we try not to use that phrase too often, but there really isn't another way to describe them. By the time we reached the Wagyu, we were very happy that we had decided to share it because dessert was still coming.
A5 Miyazaki Wagyu Red Snapper Second Bites Sweetbread Trout Almondine White Sand Homestead Quail
The Banana Cream Pie was mind-blowing. Emeril’s Banana Cream Pie obviously carries some history, but what arrived at the table was far more than nostalgia. Then came the additional sweets and, because we were in New Orleans, of course there were beignets.
Banana Cream Pie Snoball Final Bites
There was also another part of the evening that made us particularly happy: Krug.
Emeril’s is a Krug Ambassader. Emeril’s has the official credentials. The Jabri family remains entirely self-appointed.
And while Michelin stars are ultimately Michelin's decision, after experiencing the cooking, service, beverage programs, attention to detail and extraordinary consistency across the evening, we have no doubt where we believe Emeril’s is headed. Three stars.
More importantly, we left wanting to come back.
For a family that plans a significant portion of its travel around where we are going to eat, that may be the highest compliment we can give.
New Orleans, we will be back.
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