THE TOP TEN
Emeril’s New Orleans
800 Tchoupitoulas St. 528-9393
Sunday, October 24, 2004

By Brett Anderson
Restaurant critic

At Emeril’s, it is hard to ignore that you are dining in a corporate enterprise. There are the logos and the famous dishes, some of which you may know from television. Often you’ll find the namesake’s latest cookbook on display. And there are the crowds, a fringe benefit of full-force, cross-media publicity. Fourteen years past its opening day, Emeril’s remains, in my experience, the most difficult-to-obtain reservation in New Orleans.
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Emeril Keeps It Real — at home the superstar chef indulges a passion for wine(cover story)
by Harvey Steiman

Emeril Lagasse hunches over a frying pan in his home kitchen, a pose familiar to anyone who has seen him on television. Chattling amiably with a visitor, he lifts four halibut fillets from a thin film of olive oil in the pan, turns gracefully and transfers them to plates, carefully spoons on a delicately flavored relish of corn, tomatoes and cucumbers. Not exactly what you might expect from a man who rouses his TV audiences with the mantra, “Pork fat rules!”

For the full story, please read the August 31, 2004 edition of Wine Spectator magazine