Chef Emeril Lagasse updates the menu at his historic restaurant, Emeril’s Delmonico, offering guests fresh tastes for the beginning of the fall dining season. The menu is the first developed under the direction of newly appointed Chef de Cuisine Spencer Minch, a six year veteran of the Delmonico kitchen.
Featured fare includes “Delmonico Charcuterie”, an assortment of Housemade Sausages and Cured Meats with Pickled Vegetables and Champagne Mustard, and Baked Local Oyster Gratinee with Chorizo, Spinach and Béchamel.
Chef Minch notes the menu is inspired by the same Creole traditions that Delmonico pioneered, combining classic southern and old world cuisines with a modern interpretation. German and Alsatian influences are exhibited in the Grilled Niman Ranch Double Cut Pork Chop with Spatzle and Riesling reduction and the “Duo of Lamb” with Garlic-Fennel Lamb Sausage and Ratatouille, Yukon Gold Potato Confit and Natural Jus.
Delmonico continues to offer an extensive selection of fine steaks and dry aged Prime meats, ranging in cut from Flat Iron and Filet, to Bone-in Rib Eye. On Sunday’s, Delmonico hosts a classic brunch, featuring sunrise specialties including a Crabmeat and Asparagus Omelet with Fresh Herbs, Farmers Cheese and Brioche; and Fried Oyster and Avocado Panini with Tomato Jam, Horseradish Aioli and Baby Lettuce Salad.
The Delmonico cellar is one of the city’s most extensive, building upon a foundation of red and white Burgundies. In addition, sommelier Russ Bergeron offers a strong list of California Cabernet, Pinot Noir and Madera and more than 20 by-the-glass selections.
Pastry Chef Jennifer McCoy continues to redefine conventions, elevating dessert to an art form. Popular treats include her Bittersweet Chocolate Bread Pudding with Creole Cream Cheese and Seasonal Fruit Compote, and a variety of housemade seasonal ice creams and sorbets, including Pumpkin, Rum-Raisin, and Candied Pecan. Tableside desserts include Cocoa Crepes with Cherry Jam-Kirsch Flambe, Mascarpone Ice Cream and Housemade Brandied Cherries and Bananas Foster.
Born in Albuquerque, New Mexico and raised in Memphis, Spencer Minch grew up working in restaurants, first entering the professional kitchen at age 15. After graduating from Johnson & Wales in 1996, he landed in New Orleans and worked his way through some of the cities most legendary establishments, before taking the helm at Emeril’s Delmonico.
Emeril’s Delmonico is open for dinner, Tuesday-Thursday from 6:00-10:00pm and Friday and Saturday from 6:00-10:30pm. Brunch is served Sunday from 10:30am-2:00pm. For reservations, please call 504-525-4937.