Emeril Lagasse combines exotic South Seas flavors with a touch of jazz in this luxurious resort restaurant.

The Scene
Lagasse’s second Orlando outpost is hidden in the depths of family-friendly Royal Pacific resort and made up like a lush cavern. A very long, gurgling lily pond surrounded by low booths runs through the center. Subdued strains of Dixie jazz are juxtaposed with the nouveau tiki decor to create an unmistakable atmosphere.

The Food
The kitchen tweaks a number of Pacific Rim standards (crispy whole fish, pork variations), adding enough sides to turn most dishes into platters. Starters such as Polynesian crab cakes with ginger-scallion and papaya salsa appetizers deftly blend mildly sweet seafood and spiced fruit. The wok produces at least two successes–snapper with Asian pesto and Gulf shrimp and smoked ham-vegetable-noodle combo. The famous banana-cream pie slice is rich, piled high with fruit and large enough for two people.

EMERIL’S TCHOUP CHOP OPENS AT UNIVERSAL ORLANDO’S ROYAL PACIFIC RESORT ORLANDO, FL

(January 27, 2003) — The world’s newest Emeril’s restaurant opens today at Universal Orlando’s Royal Pacific Resort. The new restaurant is called Emeril’s Tchoup Chop (pronounced chop-chop), and features Asian and Polynesian cuisine complemented by Emeril’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Emeril’s second restaurant in Orlando. Emeril’s Restaurant Orlando, opened at Universal Orlando’s CityWalk in February 1999.
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Emeril’s Delmonico 1300 St. Charles Ave., 525-4937

The Times-Picayune’s Top Restaurant Picks

The new classics
Seriously great food
Sunday, October 24, 2004
By Brett Anderson
Restaurant critic

In 1997, when he officially took over Delmonico, which first opened in 1895, Emeril was essentially trying to do what the Brennans did when they acquired Commander’s Palace (est. 1880) in 1974: preserve an important New Orleans restaurant by restoring the luster it once had. Delmonico is arguably the most grandiose of all New Orleans restaurants, a bi-level sanctuary of old world elegance and canonical dishes abetted by such modern amenities as heirloom beans, rib-eyes dry-aged on the premises, burrata mozzarella you can eat with a spoon, pork from pure-bred Berkshire pigs, well-traveled sommeliers. If this is really how things used to be, here’s hoping more restaurants today can become like they were back then.

MIAMI BEACH, FL – Beginning June 27, 2004 celebrate with friends and family and become part of a new tradition of Emeril’s Sunday Brunch at Emeril’s Miami Beach. Start Sunday off right with a festive cocktail such as a Mint Julep, Sazarac or a Brandy Milk Punch, followed by a menu of specially created dishes such as Grand Marnier Citrus French Toast; Blue Cheese Crusted Oysters; and Emeril’s Huevos Rancheros. Sit back, relax and enjoy the entertainment provided by a jazzy jazz trio, and the beautiful backdrop of the Atlantic Ocean.
Read more »

ON EVE OF TENTH ANNIVERSARY
Lagasse Partners with Rockwell Group to Renovate the Vegas Favorite

(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 re-opened 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.
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FROM WINE SPECTATOR MAGAZINE

LAS VEGAS, NV (July 20, 2004) - Wine Spectator magazine has named Delmonico Steakhouse a Grand Award winner in their August 31 issue. Chef/proprietor Emeril Lagasse is also featured on the cover of the magazine. The Grand Award is the highest honor, given to restaurants that show “a passionate, uncompromising devotion to the quality of their wine program.” Typically, winning restaurants offer 1,250 selections or more and feature serious breadth of top producers, outstanding depth in mature vintages, a selection of large-format bottles, excellent harmony with the menu and superior organization, presentation and wine service. Delmonico Steakhouse is Lagasse’s second restaurant to receive a Grand Award. His flagship restaurant, Emeril’s in New Orleans received the award in 1999.

Delmonico Steakhouse opened its doors in May 1999 in the Venetian Resort/Hotel/Casino in Las Vegas. Delmonico Steakhouse is a classic American steakhouse with Creole influences, reflective of Chef Emeril’s world famous ‘new’ New Orleans cooking. Delmonico Steakhouse takes its name from the legendary, century-old institution, Delmonico Restaurant located in New Orleans. Delmonico, an icon in the restaurant industry, was reopened by Lagasse in 1997.

Upper management at Delmonico Steakhouse includes Dana D’Anzi, Chef de Cuisine; Michael Olsen, General Manager; and Kevin Vogt, Master 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, Emeril’s There’s A Chef in My Soup!, From Emeril’s Kitchens and Emeril’s There’s A Chef in My Family, his second children’s cookbook. 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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(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.
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BAM! . . . A New Look
After 9 successful years, Emeril Lagasse’s award winning New Orleans Fish House closed its doors for a month long renovation session. Expect the familiar original feel to remain the same but just ‘kicked up a notch.’ A wine tower is being added to the dining room and the Chef’s Table is getting a new look too. The most exciting difference sounds like it will be a water arch welcoming guests as they enter the restaurant.

ON EVE OF TENTH ANNIVERSARY
Lagasse Partners with Rockwell Group to Renovate the Vegas Favorite

(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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Emeril’s Sunday Brunch Begins June 27

MIAMI BEACH, FL - Beginning June 27, 2004 celebrate with friends and family and become part of a new tradition of Emeril’s Sunday Brunch at Emeril’s Miami Beach. Start Sunday off right with a festive cocktail such as a Mint Julep, Sazarac or a Brandy Milk Punch, followed by a menu of specially created dishes such as Grand Marnier Citrus French Toast; Blue Cheese Crusted Oysters; and Emeril’s Huevos Rancheros. Sit back, relax and enjoy the entertainment provided by a jazzy jazz trio, and the beautiful backdrop of the Atlantic Ocean.

Hours of operation on Sunday include: brunch from 11:00 am-2:30 pm, dinner from 5:30 pm-10:30 pm. The bar is open from 11:00 am-2:30 pm and 5:30 pm-’till. Please call (305) 695-4550 for reservations.

Emeril’s Miami Beach, located at the Loews Miami Beach Hotel, opened its doors in November 2003. It is the ninth restaurant owned and operated by Chef Emeril Lagasse. Like at Lagasse’s flagship restaurant, Emeril’s in New Orleans which opened in 1990, the menu features what Lagasse calls ‘new’ New Orleans cuisine, which includes the history and richness of Creole cuisine with the addition of progressive, cultural and seasonal influences. Emeril’s Miami Beach features an extensive wine program with over 400 selections.

Designed by the renowned Rockwell Group of New York City, Emeril’s Miami Beach includes signature touches that the Rockwell Group and Lagasse have developed, while paying homage to the architectural grandeur and significance of the unique historical art deco property. The restaurant occupies a ground floor space of 8,000 square feet and seats 240 guests in the main dining room, the bar, the food bar and the terrace. Design features include two vault-sized wine
towers with cascading Art Deco beaded chandeliers in the main dining room; a food bar with a signature metal and glass proscenium filled with spices; a long communal banquette in white leather, accented with sea foam green, paprika and silver fabrics; a solid onyx bar; theatrical lighting by Focus Lighting in New York; and a beautiful outdoor terrace overlooking the Atlantic Ocean.

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, Emeril’s There’s A Chef in My Soup!, From Emeril’s Kitchens and Emeril’s There’s A Chef in My Family, his second children’s cookbook. 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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Emeril’s Miami Beach
Sunday Brunch Menu - Appetizers

Emeril’s Barbecued Shrimp
With a Petite Rosemary Biscuit

Homemade Gumbo of the Day

Louisiana Crab and Sweet Corn Bisque

Blue Cheese Crusted Oysters
With Warm Spinach, Crispy Bacon and Herb-Saint Arugula Cream Sauce

Emeril’s Wedge Salad of Iceberg Lettuce, Organic Tomatoes, Shaved Red Onions, Crumbled Goat Cheese and Pistachios

Parfait of Creole Poached Gulf Shrimp
With Old Fashioned Remoulade, Chiffonade of Baby Greens and Brunoise Tomato

Citrus Cured North Atlantic Salmon and Osetra Caviar With Herb Crema, Brioche Toast Points and
Traditional Garnishes

A Gratuity of 18% is added on all checks

Emeril’s Miami Beach
Sunday Brunch - Entrees

Grand Marnier Citrus French Toast
With Homemade Breakfast Sausage, Tropical Fruit Marmalade and Cinnamon Creme

Sweet Barbecue Glazed Hangar Steak
With Homemade Chorizo-Brabant Potato Hash, Sunny Side Up Quail Egg and Emeril’s Homemade Worcestershire Sauce

Poached Eggs Served Over Homemade English Muffin, Grilled Asparagus, Crispy Apple Smoked Bacon, Flash Fried Spinach and Louisiana Crabmeat Hollandaise

Grilled Ashley Farms Free Range Chicken With Sweet
Corn-Buttermilk Mashed Potatoes, Southern Cooked Greens and Creole Mustard Reduction Sauce

Homemade Andouille Crusted Red Fish
With Roasted Pecan-Vegetable Relish, Shoestring Potatoes and Creole Meuniére Sauce

Smoked Gulf Shrimp Cakes
With Sweet Corn-Creole Tartar Sauce, Sizzled Leeks and Shaved Parmesan Reggiano Cheese

Panned Veal Served Over Fettuccini
With Sautéed Broccolini, Grilled Onions and Red Pepper Infused Meat Juices

Lemon-Pepper Seared North Atlantic Salmon
With Herb Roasted Fingerling Potatoes, Haricot
Verts-Shallot Salad, Hearts of Palm and Citrus-Caper
Butter Sauce

Emeril’s Huevos Rancheros
With Homemade Chorizo Sausage, Pepperjack Cheese Quesadilla, Creole Tomato Sauce, Diced Avocado and Chipotle Sour Cream

A Gratuity of 18% is added on all checks