The Wine Bar at Emeril's

Wine bar · Lower Garden District ·

The Wine Bar at Emeril's

Wine bar · Lower Garden District ·

Exceptional cocktails, toro tuna tartare, wagyu croquettes, blue crab salad

Information

334 Julia St, New Orleans, LA 70130, USA Get directions

$50–100

@eater

391,113 Postcards · 10,988 Cities

Where to Splurge on Caviar in New Orleans | Eater New Orleans

"When celebrity chef Emeril Lagasse reopened Emeril’s in October 2023 with son E.J. Lagasse at the helm, the pair did more than reintroduce a business-as-usual flagship restaurant. They also added a lively wine bar meant to offer an alternative to the prix fixe, reservations-only dining room. Pop in for a glass and a splurge-worthy snack, like the hybrid sturgeon caviar service for $150." - Beth D’Addono

https://nola.eater.com/maps/caviar-new-orleans-restaurants-splurge

The Wine Bar at Emeril's

@eater

391,113 Postcards · 10,988 Cities

Emeril’s Reopens in New Orleans With a New and Distinct Wine Bar | Eater New Orleans

"Opened on November 1 as an almost entirely separate entity with its own entrance, the Wine Bar at Emeril’s (334 Julia Street) is meant to be a fun, friend-friendly spot that encourages walk-ins and stays open later (until 11 p.m. on weekends). E.J. designed a continuously changing, semi-improvised menu that launched with 17 items and is expected to expand to 22–25, featuring dishes such as a toro tuna tartare with nori sheets for building hand rolls, wagyu croquettes made from the trim of an olive-fed wagyu served on the restaurant menu, a blue crab salad served with Zapp’s potato chips using crab from a Grand Isle purveyor (noted as seasonal), and a traditional New Orleans–style barbecue shrimp prepared in the pan with a Worcestershire and jalapeño base finished with cream, butter, and chives that E.J. says will taste the same as the 1990 version. The bar operates with its own sommelier, access to the restaurant’s 31,000-bottle cellar, a highly rotated by-the-glass selection, cocktails, an “extremely fluid” wine program inspired by seasons and local events, and a separate Instagram page to announce nightly pours." - Clair Lorell

https://nola.eater.com/2023/11/2/23932363/emerils-reopens-new-wine-bar-new-orleans-have-fun

Emeril’s

The Wine Bar at Emeril's

@eater

391,113 Postcards · 10,988 Cities

New Orleans’ Best Summer Dishes To Eat Right Now | Eater New Orleans

"Alabama peaches. Benton’s ham. Goat cheese, candied pecans, and arugula round it out. It’s on the salad menu at Emeril’s, but that’s using a very loose definition of the term. Really, any day that involves melt-in-your-mouth Benton’s ham is a good one, and peaches are one of the best (only?) advantages to summertime in the south." - Nora McGunnigle

https://nola.eater.com/maps/best-summer-dishes-food-restaurant-new-orleans-nola

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The Wine Bar at Emeril's

Tali S.

Google

We had a lovely experience at the bar. It was a great opportunity to try Emerils without fully committing to the restaurant. The service was incredible and we absolutely loved our cocktails! Crab salad with fried saltines was really fun!

Big R.

Google

Fantastic dining on the Wine Bar side for the first time. Staff was on point and super friendly. The drinks were perfect and the food simply outstanding! I will definitely be dining there again next visit.

Laurie

Google

It was very cold in the restaurant, definitely under 65°. Additionally, we were seated at a 4 top with wood chairs in the middle of the restaurant, with servers rushing by on both sides, which created a breeze every time they walked by. I then noticed that a table with banquette seating had opened up, which would have made the temperature more tolerable, so I asked about switching tables. Our waiter immediately said that it was highly unlikely that we’d be able to switch, which surprised me, (why?) but he said he’d ask the hostess. She refused straight away. The only semblance of an explanation that I got was that the table was “reserved.” That was not adequate for me, as we had a reservation as well, and at no point in the reservation process was a specific table mentioned. So, not only was the temperature cold but the service was absolutely icy. Unfortunately we had already ordered an appetizer, so we left after paying for that. They made me feel awful, like we didn’t have high enough status to deserve to be comfortable. Isn’t that supposed to be part of the experience, especially at a high priced restaurant? Also, every other dining experience we’ve had here in New Orleans has been completely opposite of this, I’ve never had such otherwise consistently warm and welcoming service in any other city. Go somewhere else - anywhere but here!

chris S.

Google

Took awhile to get our drink order in and to receive it. But the food came out quickly, dirty plates & silver were removed immediately and our bottle of wine came quickly (wine captain/sommelier was great). Food was delicious, especially the lobster/shrimp dumplings. Overall we really enjoyed it

Todd J.

Google

Excellent - casual way to experience Emeril’s. Don’t sleep on the cocktails - the Creole and the Apiary Old Fashioned, absolutely terrific.

Jeffery A.

Google

Sterile atmosphere, offensive prices for what we were served, knowledgeable and professional service unfortunately they only have poorly executed food to suggest. Service would have only received a higher rating if they suggested we left and ate somewhere else. I loved going to Emerils restaurants , they should close the wine bar because now I never plan to dine next door.

Theodore W.

Google

Your taste buds will appreciate you. We are so happy we went to experience the first plating of Josh's bone marrow! It's the most luxurious thing if you love salty, smooth texture with crispy, toasted French bread. Terry and Eli provided wonderful table side service and Roe never let our glass get empty. Bronson's Kale salad will knock your socks off, the Pate on route warmth from the coriander and anise just warms your soul, and the General Tso sweetbreads melt away with just enough heat to want more. Just before enjoying our Affogato and Espresso martini dessert, we were wished away to the chef's podium where Wil the canapés master provided us some strawberry, rhubarb and ginger tea and cucumber and cilantro bite with peanut sauce as he described the locally sourced items used for the classic and seasonal tasting menu. Looking forward to coming back again soon!

Claire B.

Google

We enjoyed the wine. The food that we had was not what we would expect from Emeril’s and not in a good way. The oysters were fine, just fine. There are so many other places to get raw oysters in this town that I feel like it should’ve been above what we got. We also ordered the crawfish pie. It was more of an empanada. The crawfish portion was lacking in flavor and almost tasted closer to shrimp than it did crawfish. The final dish we had was the lobster and shrimp dumpling. Again, it seemed to be very heavy on the shrimp and only a little bit of lobster taste in the sauce. I also ordered a cocktail with rose in it. The rose flavor was extremely potent and the other flavors seemed to be drowned out by the rose. Overall was disappointing and it seemed like Emeril was using the likeliness of his name to get people to show up here.