New Orleans, LA (December 11, 2005) – Emeril Lagasse’s restaurant, NOLA will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Sunday, 6:00-10:00 pm. Validated parking is available at the Omni Royal Orleans. NOLA, which stands for New Orleans, Louisiana – the way New Orleanians have long abbreviated their return address on letters – is the second restaurant owned and operated by Chef Emeril Lagasse.

Since NOLA opened its doors in 1992, the menu has been an exploration of what Lagasse calls “new New Orleans” cooking, but with a casual almost rustic tone. NOLA’s opening chef Dave McCelvey — who today is Director of Culinary

Operations — developed a menu heavy with indigenous Louisiana products that reflected the soul of the building and the spirit of the immigrant French Quarter. The wood-burning oven in particular is integral to the rustic menu. The Garlic-Smeared Wood Oven-Baked Pocket Bread with Parmesan Cheese, and Nola pizzas from the wood-burning oven continue to be signature dishes today, along with the indigenous seafood like the Cornmeal-Crusted Oysters and Cedar Plank Fish with Horseradish Crust.

NOLA features an unusual floor plan with the first and second floors open to one another and liberal use of industrial materials such as corrugated tin, local barge board from river vessels, and exposed brick. The casual chef’s bar has a prominent view of the central wood-burning oven and open kitchen. The menu and wine list are designed to cater to the more casual diner — both visitors and native New Orleanians.

Upper management at NOLA includes Tony Lott, Director of Operations; Brian Molony, General Manager and Michael Ruoss, Chef de Cuisine.

For reservations at NOLA, please call 504-522-6652.
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