(Las Vegas, NV - JUNE 25, 2004) - Emeril Lagasse’s award winning restaurant Emeril’s New Orleans Fish House opened its doors in November 1995 at MGM Grand. The restaurant will re-open July 6 for dinner service with a new look created in partnership with New York design firm, the Rockwell Group of New York City. Emeril’s New Orleans Fish House was the third restaurant opened by world-renowned chef Emeril Lagasse, who now operates nine restaurants in New Orleans, Las Vegas, Orlando, Atlanta and Miami.
True to its original feel, but exposing an entirely new look, the redesign describes the new age of Emeril’s dining with artistic abstractions of the food and welcoming atmosphere Emeril has become synonymous with. From the entryway of the restaurant, a 14 foot tall wrought iron fish sculpture greets incoming guests and pulls them under a ‘water arch’ that flows from the fish’s mouth to its tail. Custom poured terrazzo fish swim in a terrazzo floor that is sprinkled with mussel and mother of pearl. A focal point of the restaurant is the Main Bar/Seafood Bar where guests can watch a variety of shellfish being shucked and prepared. Custom cast wave ceramic tile faces the bar with a blue glow spilling onto the adjacent terrazzo/shell floor.
Other design elements include a Wine Tower in the main dining room that showcases over 2,200 bottles of wine; a Chef’s Table that seats 8-10 guests, enclosed by a glowing onyx wall with lit spice panels (the table is given privacy by a switch light glass wall that can be opaque or transparent with the flip of a switch); and Private Dining Rooms that each showcase bottles of wine through clear glass.
Lunch hours are Monday-Sunday from 11:30 am-2:30 pm. Dinner is served Monday-Sunday from 5:30 pm-10:30 pm. The Seafood Bar and Café are open from 11:30 am until 10:30 pm. Reservations can be made by calling (702) 891-7374.
The menu at Emeril’s New Orleans Fish House features what Lagasse calls ‘new’ New Orleans Seafood, which includes the history and richness of Creole cuisine with the addition of progressive, cultural and seasonal influences, and the freshest seafood and ingredients available. Upper management at Emeril’s New Orleans Fish House includes Jean Paul Labadie, Chef de Cuisine; Ed Tuohy, General Manager; and Richard Fletcher, Sommelier.
Chef Emeril Lagasse is the chef/proprietor of nine 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); 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.” An established cookbook author, Chef Emeril Lagasse has written nine 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, the kids’ cookbook, Emeril’s There’s A Chef in My Soup!, From Emeril’s Kitchens, and Emeril’s There’s A Chef in My Family. 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.
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