The Wine Bar at Emeril's
Wine bar · Lower Garden District ·
Small plates, cocktails, and wine from a 31k-bottle cellar.
Small plates, cocktails, and wine from a 31k-bottle cellar.
"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
"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
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"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
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