NEW ORLEANS, LA (March 15, 2005) — On March 24, the award-winning Emeril’s Restaurant celebrates an important milestone, its fifteenth anniversary. Emeril’s is the first restaurant owned and operated by Chef Emeril Lagasse. Lagasse is now the chef/proprietor of nine restaurants in New Orleans, Las Vegas, Orlando, Atlanta and Miami.
Since the restaurant first opened its doors on March 24, 1990 in the Warehouse District, it immediately became the focus of ecstatic praise. In its first year, the restaurant was named “Best New Restaurant” by John Mariani of Esquire magazine and has since received numerous awards including the prestigious “Ivy Award” from Restaurants & Institutions magazine in 1994, and Wine Spectator magazine’s highest honor, the “Grand Award” in 1999. The restaurant has also earned “Four Diamonds” from AAA and “Four Stars” from Mobil Travel Guide.
The menu at Emeril’s is an exploration of what Lagasse calls ‘new’ New Orleans cooking, Creole cuisine with ethnic influences such as Southwestern, Asian, or Portuguese. Lagasse and Chef de Cuisine Chris Wilson remain devoted as ever to using fresh, top quality ingredients, and employs cottage industry ranchers, farmers, and fisherman to ensure that the menu incorporates only the finest and freshest products available. Emeril’s New Orleans Barbecue Shrimp, Pecan Crusted Texas Redfish and Banana Cream Pie continue to be signature dishes today, along with the indigenous seafood like Panneed Oysters with Sweet Corn Maque Choux, and Creole Marinated Calamari.
Emeril’s is located in a renovated warehouse on Tchoupitoulas Street, true to the feel of the Warehouse District neighborhood. Designed by the David Rockwell Group, the interior features exposed brick, hardwood floors, an open kitchen and a unique chef’s food bar with a signature metal and glass proscenium filled with spices.
Upper management at Emeril’s includes Tony Lott, Director of Operations; Chris Wilson, Chef de Cuisine; Kevin Delaune, General Manager; and Matt Lirette, Sommelier.
Chef Emeril Lagasse is the chef/proprietor of nine award-winning restaurants including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); one in Atlanta (Emeril’s Atlanta) and one in Miami (Emeril’s Miami Beach). Lagasse became a national TV personality with the Food Network’s production of “The Essence of Emeril” and “Emeril Live.” In addition, Lagasse is also Food Correspondent for ABC’s “Good Morning America.” Lagasse is also a best-selling author. His eleventh book, Emeril’s Delmonico will debut in October 2005.
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