August 29, 2003) - The newest Emeril’s restaurant opens today at the Alliance Center, 3500 Lenox Road in Atlanta, Georgia. Emeril’s
Atlanta is the eighth restaurant owned and operated by Chef Emeril Lagasse. Lunch hours are Monday-Sunday from 11:30 am-2:00 pm. Dinner will be served Sunday-Thursday from 5:30 pm-10:00 pm, and Friday-Saturday from 5:30 pm-11:00 pm. Reservations for lunch and dinner can be made by calling 404-564-5600.
“It is very exciting to open our doors for service at Emeril’s Atlanta,” said Emeril Lagasse. “This city has a great heart and soul - one that works
perfectly with our food, our service and our concept. We look forward to becoming a part of the community, and committing our energy and focus toward the growth in Atlanta.”
Like Lagasse’s flagship restaurant, Emeril’s New Orleans which opened in 1990, Emeril’s Atlanta features “New New Orleans” cuisine, a style that reflects the history and richness of Creole cuisine yet incorporates progressive, cultural and seasonal influences. Emeril’s signature dishes include Barbecue Shrimp with a Petite Rosemary Biscuit; Andouille Crusted Redfish with Roasted Pecan & Grilled Vegetable Relish, Creole Meuniere Sauce and Shoestring Potatoes; and Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings. Emeril’s Atlanta also features an extensive wine program, beginning with 400 selections.
The new restaurant was designed by the Rockwell Group of New York City. Emeril’s Atlanta is an infusion of warm Emeril-style southern hospitality. Design highlights include a sparking glass wine tower which displays 9,000 bottles of wine in temperature controlled conditions, a food bar with a signature spice frame surround, and an expo kitchen. The restaurant occupies a ground floor space of approximately 9,500 square feet and seats 225 patrons.
Upper management at Emeril’s Atlanta includes Christian Czerwonka, Chef de Cuisine; Richard Ziegler, General Manager; and Michael Hooper, Sommelier. Chef Christian Czerwonka has worked with Lagasse for over ten years. Most recently he was Chef de Cuisine at Lagasse’s fifth restaurant, Delmonico Steakhouse at the Venetian Resort in Las Vegas. General Manager Richard Ziegler joined the company over six years ago and was most recently the General Manager at Delmonico Steakhouse in Las Vegas. Sommelier Michael Hooper has been with the company since 1995. He joins the team from Emeril’s Delmonico in New Orleans, where he served as Sommelier.
Chef Emeril Lagasse is the chef/proprietor of eight restaurants including three in New Orleans (Emeril’s Restaurant, 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) and one in Atlanta (Emeril’s Atlanta). Emeril’s Miami Beach is scheduled to open in November 2003.
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.” An established cookbook author, Chef Emeril Lagasse has written seven books including Emeril’s New New Orleans Cooking, Louisiana Real and Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, Every Day’s A Party, Primetime Emeril and the kids’ cookbook, Emeril’s There’s A Chef in My Soup! Lagasse will release his eighth book, From Emeril’s Kitchens, in October 2003. As of July 2003, over 3.5 million copies of his books have been sold. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children. Lagasse’s corporate office, Emeril’s Homebase, is located in New Orleans. Emeril’s Homebase houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com website, and a store front for Lagasse’s signature products.