the restaurant was very clean and watching the cooks behind the huge glass wall was nice even if we didn't see them cook anything if you like seafood the food was ok it would have been nice to know the cost of the evening before we sat down it was not worth 1600.00 for 4 people and you only have a bite( a taste) I can't recommend this place for the cost this one night out cost more than are trip could of taken that money and spent it in the French quarters had a blast down there and there are a lot of other places to eat witch would have been a lot better and a lot more choices as there wasn't at emerils. Don't waste your time or money will never go to any of his other restaurants because of the outrageous prices
Gina Lalla
I cannot say enough about how great this restaurant is . From the food to the service and everything in between. We have been to many Michelin star restaurants and this deserves 3! I can’t believe the chef is only 22 years old!
Atmosphere: 5
Food: 5
Service: 5
Karen Campbell
Emeril’s is always a 10/10 they never disappoint
Atmosphere: 5
Food: 5
Service: 5
Kathy Garraway
We had 6 for dinner to celebrate a wedding. Two of us had to send our cold food to be heated. One crab dish had minimal crab in it. The menu was limited,… only exceptional dish were the shrimp taco. Needless to say we won’t come back again.
Atmosphere: 2
Food: 2
Service: 2
Ed Uyeshima
When I first heard Food Network pioneer Emeril Lagasse owned his flagship restaurant since 1990, it didn't excite me initially because I presumed it would be a heavily commercial operation. However, I read the New York Times review earlier this month and was enlightened that it has evolved into a world-class culinary destination. I read enough unbridled praise to make a late Saturday evening reservation during our weekender in New Orleans.
Neither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus.
She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich.
The second wave featured mini-shrimp po' boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake.
It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It's about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It's EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake.
A savory dessert-like house specialty since the restaurant's beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35.
A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn't quite at the same level texture-wise.
The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening's special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added.
Finally, a dazzling array of petit four confections arrived...tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let's just say we were lucky we weren't doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I'm sure Emeril is proud of his talented son.
Atmosphere: 5
Food: 5
Service: 5
danielle joly
What an exceptional and pleasant culinary surprise! A total gem of a restaurant in the arts district in New Orleans. We knew it would be a great supper, but we did not expect all the table side experiences, the details, the quality and the well choreographed “show” they put on throughout the whole dinner. Literally, their kitchen is the stage. It was next level and definitely made us feel extremely lucky. My husband and I are global foodies and we both believed this is similar to a Michelin star restaurant experience. I feel like it is New Orleans best kept secret. Corian was our main server and he was exceptional! Very relatable, passionate and knowledgeable. As a local he was able to fill us in on New Orleans details, the history or Emerils, yet remained very professional in a non pretentious way. The staff were well synchronized, manicured to perfection as was the beautiful restaurant. Every detail was well thought out. This is definitely a culinary experience that should not be missed in New Orleans.
Atmosphere: 5
Food: 5
Service: 5
Ed_Uyeshima
When I first heard Food Network pioneer Emeril Lagasse owned his flagship restaurant since 1990, it didn't excite me initially because I presumed it would be a heavily commercial operation. However, I read the New York Times review earlier this month and was enlightened that it has evolved into a world-class culinary destination. I read enough unbridled praise to make a late Saturday evening reservation during our weekender in New Orleans. Neither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus. She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich. The second wave featured mini-shrimp po' boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake. It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It's about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It's EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake. A savory dessert-like house specialty since the restaurant's beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35. A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn't quite at the same level texture-wise. The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening's special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added. Finally, a dazzling array of petit four confections arrived...tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let's just say we were lucky we weren't doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I'm sure Emeril is proud of his talented son.
Marlene Williams
Lovely restaurant. Sad to see it close. Thought we'd go one more time before they closed. Planned a special lunch on our last full day at the beach and made a reservation. We arrived and there were just a few diners, but we still had high hopes. My husband and I had enjoyed Emeril's Coastal in the past and the food was wonderful. This time, we were greeted warmly, but the server informed us that they were OUT OF FISH! Said the delivery truck didn't arrive until after 1pm. Extremely disappointed. One of the main reasons we come to the area is for the fresh, delicious seafood but we left and went to The Back Porch. Maybe we'll try again in New Orleans.
Atmosphere: 5
Food: 5
Service: 5
Nikhil Surana
Incredible service.
Atmosphere: 5
Food: 5
Service: 5
Tim
Emerald at the airport Terrible totally ignored was difficult for me to get up being handicap, but I did eventually hobble to another location to get some food cause the staff just ignored me for 45 minutes
My friend arranged a birthday dinner for me here. And I couldn’t be more grateful for her thoughtfulness. They gave us free champagne to celebrate my birthday, a birthday cake, and even a birthday card. What’s more, they gave us a free tour of the kitchen.
Every piece of meal and dish are so put together. You can taste the excellence in every bite, you can see the effort they put in every detail. It was AMAZING! I am very grateful to celebrate a birthday dinner here. The staffs made me feel very special.
Please note that you have to reserve in advance, as bookings can be full like a month before your preferred date.
P.S. Be careful as your tongue will get spoiled after having tasted their excellent foods. Now I can’t see even a simple cornbread without comparing it to the one they served at Emeril’s.
Atmosphere: 5
Food: 5
Service: 5
Tyler Provost
Display shocked us with their in the best New Orleans food experience that we have had. Service was lack luster with extended times and unnecessary waits but the food itself was amazing. Highly recommended.
Atmosphere: 5
Food: 5
Service: 3
Brian Eckert
Not so much a meal as a once-in-a-lifetime dining experience. Highly recommended.
Atmosphere: 5
Food: 5
Service: 5
Suz H
An incredible and amazing evening at Emerils! We enjoyed the Tasting Menu so much- and Gill and Joan made our evening extra special and memorable. Thank you both so much!
Atmosphere: 5
Food: 5
Service: 5
Roberto Hasbun
So worth it! An incredible experience and amazing service.
the restaurant was very clean and watching the cooks behind the huge glass wall was nice even if we didn't see them cook anything if you like seafood the food was ok it would have been nice to know the cost of the evening before we sat down it was not worth 1600.00 for 4 people and you only have a bite( a taste) I can't recommend this place for the cost this one night out cost more than are trip could of taken that money and spent it in the French quarters had a blast down there and there are a lot of other places to eat witch would have been a lot better and a lot more choices as there wasn't at emerils. Don't waste your time or money will never go to any of his other restaurants because of the outrageous prices
I cannot say enough about how great this restaurant is . From the food to the service and everything in between. We have been to many Michelin star restaurants and this deserves 3! I can’t believe the chef is only 22 years old!
Atmosphere: 5
Food: 5
Service: 5
Emeril’s is always a 10/10 they never disappoint
Atmosphere: 5
Food: 5
Service: 5
We had 6 for dinner to celebrate a wedding. Two of us had to send our cold food to be heated. One crab dish had minimal crab in it. The menu was limited,… only exceptional dish were the shrimp taco. Needless to say we won’t come back again.
Atmosphere: 2
Food: 2
Service: 2
When I first heard Food Network pioneer Emeril Lagasse owned his flagship restaurant since 1990, it didn't excite me initially because I presumed it would be a heavily commercial operation. However, I read the New York Times review earlier this month and was enlightened that it has evolved into a world-class culinary destination. I read enough unbridled praise to make a late Saturday evening reservation during our weekender in New Orleans.
Neither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus.
She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich.
The second wave featured mini-shrimp po' boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake.
It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It's about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It's EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake.
A savory dessert-like house specialty since the restaurant's beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35.
A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn't quite at the same level texture-wise.
The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening's special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added.
Finally, a dazzling array of petit four confections arrived...tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let's just say we were lucky we weren't doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I'm sure Emeril is proud of his talented son.
Atmosphere: 5
Food: 5
Service: 5
What an exceptional and pleasant culinary surprise! A total gem of a restaurant in the arts district in New Orleans. We knew it would be a great supper, but we did not expect all the table side experiences, the details, the quality and the well choreographed “show” they put on throughout the whole dinner. Literally, their kitchen is the stage. It was next level and definitely made us feel extremely lucky. My husband and I are global foodies and we both believed this is similar to a Michelin star restaurant experience. I feel like it is New Orleans best kept secret. Corian was our main server and he was exceptional! Very relatable, passionate and knowledgeable. As a local he was able to fill us in on New Orleans details, the history or Emerils, yet remained very professional in a non pretentious way. The staff were well synchronized, manicured to perfection as was the beautiful restaurant. Every detail was well thought out. This is definitely a culinary experience that should not be missed in New Orleans.
Atmosphere: 5
Food: 5
Service: 5
When I first heard Food Network pioneer Emeril Lagasse owned his flagship restaurant since 1990, it didn't excite me initially because I presumed it would be a heavily commercial operation. However, I read the New York Times review earlier this month and was enlightened that it has evolved into a world-class culinary destination. I read enough unbridled praise to make a late Saturday evening reservation during our weekender in New Orleans. Neither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus. She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich. The second wave featured mini-shrimp po' boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake. It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It's about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It's EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake. A savory dessert-like house specialty since the restaurant's beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35. A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn't quite at the same level texture-wise. The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening's special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added. Finally, a dazzling array of petit four confections arrived...tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let's just say we were lucky we weren't doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I'm sure Emeril is proud of his talented son.
Lovely restaurant. Sad to see it close. Thought we'd go one more time before they closed. Planned a special lunch on our last full day at the beach and made a reservation. We arrived and there were just a few diners, but we still had high hopes. My husband and I had enjoyed Emeril's Coastal in the past and the food was wonderful. This time, we were greeted warmly, but the server informed us that they were OUT OF FISH! Said the delivery truck didn't arrive until after 1pm. Extremely disappointed. One of the main reasons we come to the area is for the fresh, delicious seafood but we left and went to The Back Porch. Maybe we'll try again in New Orleans.
Atmosphere: 5
Food: 5
Service: 5
Incredible service.
Atmosphere: 5
Food: 5
Service: 5
Emerald at the airport Terrible totally ignored was difficult for me to get up being handicap, but I did eventually hobble to another location to get some food cause the staff just ignored me for 45 minutes
Service: 1
Restaurantji Recommends
My friend arranged a birthday dinner for me here. And I couldn’t be more grateful for her thoughtfulness. They gave us free champagne to celebrate my birthday, a birthday cake, and even a birthday card. What’s more, they gave us a free tour of the kitchen.
Every piece of meal and dish are so put together. You can taste the excellence in every bite, you can see the effort they put in every detail. It was AMAZING! I am very grateful to celebrate a birthday dinner here. The staffs made me feel very special.
Please note that you have to reserve in advance, as bookings can be full like a month before your preferred date.
P.S. Be careful as your tongue will get spoiled after having tasted their excellent foods. Now I can’t see even a simple cornbread without comparing it to the one they served at Emeril’s.
Atmosphere: 5
Food: 5
Service: 5
Display shocked us with their in the best New Orleans food experience that we have had. Service was lack luster with extended times and unnecessary waits but the food itself was amazing. Highly recommended.
Atmosphere: 5
Food: 5
Service: 3
Not so much a meal as a once-in-a-lifetime dining experience. Highly recommended.
Atmosphere: 5
Food: 5
Service: 5
An incredible and amazing evening at Emerils! We enjoyed the Tasting Menu so much- and Gill and Joan made our evening extra special and memorable. Thank you both so much!
Atmosphere: 5
Food: 5
Service: 5
So worth it! An incredible experience and amazing service.
Atmosphere: 5
Food: 5
Service: 5
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