Emeril's

"An iconic namesake restaurant previously run by celebrity chef Emeril Lagasse and now managed by his son E.J., continuing the family's culinary legacy." - Serena Maria Daniels

"Chef Emeril Lagasse has been a larger-than-life New Orleans presence since 1982, when he became chef of the landmark Commander’s Palace at the age of 23. His flagship restaurant, Emeril’s, offers an exemplary taste of his legacy, now with son E.J. at the helm. This is fine dining infused with a Southern sensibility and warm, approachable touches — the smoked salmon cheesecake, lobster gumbo, and banana cream pie are a few examples. The six-course tasting menu is $215; other ways to dine include a Friday lunch tasting menu for $125 and the separate wine bar, which offers a chance to try a menu of small plates a la carte." - Clair Lorell

"Emeril Lagasse has been a trailblazer since he replaced Paul Prudhomme at Commander’s Palace at the tender age of 23. He opened his original Emeril’s restaurant in 1990 in the Warehouse District. That vision paid off, earning him what the Foundation used to call Best Southeast Regional Chef in 1991. (Emeril was also a Who’s Who in Food and Beverage winner in 1989.) His barbecue shrimp — served as a supplement to a tasting menu of rabbit with gulf shrimp and chanterelles, lobster with buttered leeks, and banana cream pie — will always be the gold standard." - Beth D'Addono

"Emeril Lagasse’s flagship restaurant in New Orleans reopened in late 2023 with a kitchen now under the leadership of Lagasse’s 21-year-old son, E.J., and the introduction of a new wine bar within its fold. The smaller dining room (just 12 tables) serves two tasting menus — one traditional, and one seasonal. Those are certainly worth a try if you can swing it, but for a more accessible option, stop in at the Wine Bar at Emeril’s for a glass and a menu of 22 to 25 small plates, dishes like wagyu croquettes, toro tuna tartare, and Lagasse’s famous New Orleans-style barbecue shrimp. The wine bar doesn’t require reservations like the restaurant, so spontaneity is possible, and it’s open until 11 p.m. on weekends." - Beth D'Addono, Clair Lorell

"On the last night of the competition, Emeril Lagasse and his son, E.J. Lagasse, hosted Daniel Boulud, Thomas Keller, and Gavin Kaysen (who make up Ment’or) at Emeril’s, Lagasse’s flagship New Orleans restaurant." - Clair Lorell