Emeril's
Contemporary Louisiana restaurant · Lower Garden District ·
Upscale New Orleans classics by Emeril Lagasse in sleek space
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Upscale New Orleans classics by Emeril Lagasse in sleek space
"In New Orleans, I note that Emeril's has been awarded Two MICHELIN Stars under E.J. Lagasse, who—drawing inspiration from his father Emeril—was also named the 2025 MICHELIN Guide American South Young Chef Award winner; the coverage includes E.J. and Emeril Lagasse's reaction to this monumental MICHELIN Guide achievement." - The MICHELIN Guide
"I found a Two MICHELIN Star restaurant where Chef E.J. Lagasse—at just 22 years old, the youngest chef to earn that honor—now leads a kitchen that brings contemporary refinement and vibrant originality to a long-celebrated Creole tradition. BBQ shrimp tarts, deep-flavored gumbo and superb, golden-brown cornbread paired with French butter feel both familiar and new, with cooking that bursts with personality and never sacrifices flavor. The dining room is generously spaced with plush banquettes and direct, unobstructed views into a gleaming kitchen fronted by floor-to-ceiling glass, while a superb service team tends to every detail with warmth and generosity." - The MICHELIN Guide
"Under the oversight of the young E.J. Lagasse, I found a dining room that honors three decades of Creole tradition while pushing toward contemporary refinement and vibrant originality; the cooking bursts with personality without sacrificing flavor. Dishes like BBQ shrimp tarts, deep‑flavored gumbo and superb, golden‑brown cornbread paired with French butter feel at once familiar and new, and generously spaced tables and plush banquettes offer direct views into a gleaming kitchen fronted by floor‑to‑ceiling glass while a superb service team tends to every detail with warmth and generosity." - The MICHELIN Guide
"Set to walk away with the highest honor in the leaked South guide, awarded two Michelin stars — which Michelin defines as “Excellent cooking, worth a detour.”" - Henna Bakshi
"On a Saturday night, wrapping up dinner, my request for hot tea set off a small theater: two glass teapots on warmers lit with tea lights arrived with beautiful bone china cups and saucers painted in florals and gold trim; the first pour was a vintage Emperor’s private reserve pu-erh infused with truffle and gold, followed by a Gyokoro green tea, and captain Jason Burse urged me to smell the cup scented with deep notes of cedar, nuts, and truffle. The lauded New Orleans restaurant has introduced a meticulous new tea service, paired to the tasting menu or ordered a la carte at the bar, with treasures Burse and wine director Aaron Benjamin source from Rare Tea Cellar. Chef and co-owner E.J. Lagasse is having fun matching courses to heavy-hitter teas—hojicha with trout for its nori, seaweed-like note; the Fulsome for oyster stew with fennel pollen in the tea; a beef course with warm beef tallow in the tea like a consomme—while fish and caviar get chilled teas, a genmaicha is cold-steeped for 48 hours and served at room temperature, and a lobster mushroom tea is served hot (“The mouthfeel of it is incredible”). Cold teas come in wine glasses to capture aromas and hot ones in fine china; the pairing is a $100 add-on to the $225 tasting menu or can be ordered by the cup for $8 to $20, and they even make their own iced tea. True to the kitchen’s linear focus on local ingredients—the boudin, seafood, and takes on po’ boys and sno-balls—the team blends like bartenders, playing with steep times and even fat-washing with tallow, and they’re working on a tea that tastes like a Sazerac in search of a deeper New Orleans sense of place (“Will we find the chicory of the tea world?”). I’d tuck into a warm cup to finish here; banana cream pie is served with an aged 2010 pu-erh called Caramel Dream—a dainty thing with depth and honey, a gentle lullaby to pie." - Henna Bakshi