Three Sides of Emeril

The chef with the megawatt smile claims a nationwide empire, but his restaurants started in New Orleans. Come taste where it all began.

By Warner McGowin / Photography Jennifer Davick

Certain icons make New Orleans different. Hot jazz on the street corner. Beignets as light as air, paired with coffee that kicks. Bourbon Street in all its rough-hewn glory. And, of course, Emeril Lagasse.

Twenty-five years after arriving in the Crescent City, the man who practically invented the concept of the celebrity chef is a household name and the head of a culinary empire. Luckily for visitors here, he maintains three restaurants in New Orleans, each with its own identity.

“Three Sides of Emeril” is from the May 2008 issue of Southern Living. Read the full article and watch an audio slide show of Emeril Lagasse on SouthernLiving.com.

© Copyright Southern Progress Corporation, 2008. All rights reserved.

Trumpet and Emeril’s Restaurant remind New Orleans “When you have water, make water-aid”

New Orleans, March 17, 2008: Emeril’s Restaurant and Trumpet join chefs and agencies across the country in support of UNICEF’s Tap Project (www.tapprojectnola.org) – a campaign that, during the week of March 16th, will encourage patrons to donate a minimum of $1 for the tap water they would normally get for free or for bottles of water purchased. All of the proceeds will go to UNICEF’s clean water programs, which aim to improve access to safe water and sanitation facilities in schools and communities, while promoting practices in more than 90 countries around the world.

Last year, over 300 New York City restaurants, along with thousands of their customers and individual contributors helped to make the inaugural Tap Project a huge success. This year the campaign is being launched in twelve additional major markets, including New Orleans. The project is supported in each market by major advertising agencies, each donating their time and resources to create and implement a local campaign. Trumpet was chosen as “agent of record” in New Orleans and jumped at the opportunity to lead the local initiative. “We had to bring this to New Orleans. It is about the world-class culinary community and social advocacy, both of which are central to New Orleans” said Robbie Vitrano of Trumpet. “Water is also a poignant issue for our City. We have an abundance of what will soon become the world’s most precious resource. It is an opportunity to elevate the issue of water management at home and as it impacts the global community. Together with the ability to promote local eateries, it was a no-brainer.”

Once Trumpet was on board, the next step was involving the local chefs and restaurants. The first to sign on was world-renowned Emeril’s Restaurant, who not only committed to participate, but pledged to match 100% of the proceeds raised by Emeril’s Restaurant the week of the event, March 16 – 22. Also joining the cause is famed Chef Paul Prudhomme and his legendary restaurant, K-Paul’s. Chef Paul jumped at the opportunity to participate as well and immediately committed his restaurant.

The involvement quickly became contagious and extended beyond the culinary and advertising realms with in-kind donations and support from CBS Outdoors, Entercom Radio, and Morgan and Company.

The involvement from Trumpet, Emeril’s, and Chef Paul illustrates the local commitment and dedication to drive global awareness to one of the more urgent health crises facing the planet today. It also is a testament to the international support New Orleans received merely two-and-a-half years ago when clean, fresh water was in demand. This is New Orleans’ opportunity to “pay it forward” and utilize the City’s unparalleled cuisine to do so.

Tap Project will take place Sunday, March 16 – Saturday, March 22 (World Water Day). Restaurants will invite patrons to donate a minimum of $1 for the tap water they would normally get for free. All proceeds will support UNICEF’s clean water initiatives in more than 90 countries.

CELEBRATE EASTER WITH BRUNCH AT EMERIL’S Read more »

Emeril’s Restaurant Debuts New Lunch Hours and New Chef de Cuisine

NEW ORLEANS, LA (Monday, February 11, 2008) – Long-time patrons, business and leisure travelers alike, have a new destination for lunch beginning Monday, February 11, as Emeril’s New Orleans expands lunch service to five days a week. Lunch will be offered Monday through Friday from 11:30am-2:00pm, along with dinner service from 6:00pm-10:00pm Monday-Sunday.

From February 11 until March 11, Emeril’s will donate 10% of lunch sales to Café Reconcile, the non-profit where at-risk youth gain social-entrepreneurship and hospitality experience by working in the lunchtime eatery. Chef Emeril Lagasse is helping develop a Culinary Learning Center at Café Reconcile on the second floor of the five-story building in Central City. Read more »

New Orleans, LA – Emeril Lagasse’s flagship restaurant, Emeril’s, and NOLA in the French Quarter reopened for business in December 2005 following Hurricane Katrina. Lagasse’s Garden District restaurant, Emeril’s Delmonico, is scheduled to reopen in mid to late fall 2006 due to significant damage from the storm. Emeril’s is currently open for dinner service Monday-Saturday from 6:00-10:00 pm. Beginning on April 30, Emeril’s will also open for Sunday dinner from 6:00-10:00 pm. Lunch is served on Fridays from 11:30 am until 2:00 pm. NOLA Restaurant is open for dinner service Wednesday-Sunday from 6:00-10:00 pm, and for lunch on Saturday from 11:30 am-2:00 pm.

Emeril’s is located in a renovated warehouse on Tchoupitoulas Street, true to the feel of the Warehouse District neighborhood. Designed by the David Rockwell Group, the interior features exposed brick, hardwood floors, an open kitchen and a unique chef’s food bar with a signature metal and glass proscenium filled with spices. The menu at Emeril’s is an exploration of what Lagasse calls ‘new’ New Orleans cooking, Creole cuisine with ethnic influences such as Southwestern, Asian, or Portuguese. Emeril’s New Orleans Barbecue Shrimp, Grilled Double Cut Niman Pork Chop and Banana Cream Pie continue to be signature dishes today.

NOLA, which stands for New Orleans, Louisiana – the way New Orleanians have long abbreviated their return address on letters – is the second restaurant owned and operated by Chef Emeril Lagasse. Since NOLA opened its doors in 1992, the menu has been an exploration of “new New Orleans” cooking, but with a casual almost rustic tone. Favorite menu items include Cedar Plank Fish from the wood-burning oven and “Shrimp & Grits”, Sautéed Gulf Shrimp with Smoked Cheddar Grits and Apple Smoked Bacon. The casual chef’s bar has a prominent view of the central wood-burning oven and open kitchen. The menu and wine list are designed to cater to the more casual diner — both visitors and native New Orleanians.

Valet parking is available at Emeril’s. Please call 504-528-9393 for reservations. At NOLA, validated parking is available at the nearby Omni Royal Orleans. For reservations, please call 504-522-6652.

Emeril’s Restaurant Open for Lunch on Fridays, NOLA Open for Lunch on Saturdays.New Orleans, LA (January 25, 2006) –Emeril’s Restaurant in the Warehouse District is now serving lunch on Fridays, and NOLA Restaurant in the French Quarter is open for lunch on Saturdays. Both restaurants reopened for dinner service in early December 2005 after Hurricane Katrina.

Read more »

Lagasse’s Flagship Restaurant Reopens in the Warehouse District

New Orleans, LA (December 5, 2005) – Emeril Lagasse’s flagship restaurant, Emeril’s will reopen on Thursday, December 8 for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Lagasse’s second restaurant, NOLA, will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans.”

Since the restaurant first opened its doors on March 24, 1990 in the Warehouse District, it immediately became the focus of ecstatic praise. In its first year, the restaurant was named “Best New Restaurant” by Esquire magazine and has since received numerous awards including the prestigious “Ivy Award” from Restaurants & Institutions magazine in 1994, and Wine Spectator magazine’s highest honor, the “Grand Award” in 1999. The restaurant has also earned “Four Diamonds” from AAA and “Four Stars” from Mobil Travel Guide.

The menu at Emeril’s is an exploration of what Lagasse calls ‘new’ New Orleans cooking, Creole cuisine with ethnic influences such as Southwestern, Asian, or Portuguese. Lagasse remains devoted as ever to using fresh, top quality ingredients, and employs cottage industry ranchers, farmers, and fisherman to ensure that the menu incorporates only the finest and freshest products available. Emeril’s New Orleans Barbecue Shrimp, Grilled Double Cut Niman Pork Chop and Banana Cream Pie continue to be signature dishes today.

Emeril’s is located in a renovated warehouse on Tchoupitoulas Street, true to the feel of the Warehouse District neighborhood. Designed by the David Rockwell Group, the interior features exposed brick, hardwood floors, an open kitchen and a unique chef’s food bar with a signature metal and glass proscenium filled with spices.

Upper management at Emeril’s includes Tony Lott, Director of Operations; Kevin Delaune, General Manager and Chris Lynch, Chef de Cuisine.

For reservations at Emeril’s, please call 504-528-9393. For reservations at NOLA, please call 504-522-6652.
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Lagasse’s Corporate Office, Emeril’s Homebase Reopens Today

New Orleans, LA (November 1, 2005) – Chef/Restaurateur Emeril Lagasse has announced plans to reopen Emeril’s Restaurant in the Warehouse District, and NOLA Restaurant in the French Quarter in December. Beginning on December 8, 2005, Emeril’s will be open from Monday-Saturday for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Beginning on Tuesday, December 13, 2005, NOLA will be open from Tuesday-Sunday for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm. Lagasse’s Garden District restaurant, Emeril’s Delmonico, will reopen after the new year due to significant damage caused by Hurricane Katrina. Lagasse’s corporate office, Emeril’s Homebase which is also located in New Orleans opens today. 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.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans in the future.”

Reservations can be made for Emeril’s Restaurant starting on Tuesday, November 29. Please call 504-528-9393. NOLA will start taking reservations on Friday, December 8. Please call the reservation line at 504-522-6652.
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New Orleans, LA (September 15, 2005) – Chef/Restaurateur Emeril Lagasse has announced his dedication to the rebuilding of the city of New Orleans. Lagasse plans to reopen his New Orleans restaurants as soon as possible. Famous for his innovative “new New Orleans” cuisine, Lagasse is the owner of three New Orleans restaurants including Emeril’s in the Warehouse District, NOLA Restaurant in the French Quarter, and Emeril’s Delmonico in the Garden District. Lagasse’s corporate office, Emeril’s Homebase, is also 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.

“Over the past two weeks, I have focused on making sure my family, my friends, and my staff are safe,” says Lagasse. “The city of New Orleans is my home and it is a place that I love and my heart goes out to the many victims of the hurricane. I am completely dedicated to rebuilding this great city.”

“We are very concerned for our many employees and their families who have been displaced by this disaster,” says Lagasse. “We have been in contact with many of our staff, but there are also many who we have not yet been able to reach. We ask them to please call us toll-free at 1-877-578-8884 and let us know how they and their families are doing. We have tried to place as many of our employees as we can at our existing restaurants – many have relocated to Atlanta, Orlando, Miami and Las Vegas where they have family or friends. We’ve also received a generous outpouring from other restaurateurs around the country willing to help place our employees in jobs in other cities.”

“At this time, we are still assessing the extent of damage to the restaurants and our Homebase office,” says Eric Linquest, Vice President of Emeril’s Homebase. “However, it appears that the neighborhoods where our restaurants are located have been spared the major flooding that took place in other areas of city. It’s our hope to open as soon as the city is safe for our employees to return, and its safe to open our doors.”

“The New Orleans restaurant industry has an unbelievable spirit – and we’re all dedicated and passionate about our cuisine, and our community,” says Lagasse. “I have no doubt that it will be a struggle, but I look forward to building a new New Orleans and an even better food city in the future.”

Bio information: Chef, Restaurateur, Television Personality and Author

Emeril Lagasse originally moved to New Orleans in 1983 to work for Dick and Ella Brennan, at their legendary restaurant, Commander’s Palace, where he was executive chef for seven and a half years. In 1990, Lagasse opened Emeril’s Restaurant in the chic Warehouse District in downtown New Orleans. Lagasse is now the chef-proprietor of nine restaurants including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1500th show with the network in 2005. He is the host of both “The Essence of Emeril” and “Emeril Live”, which reaches over 78 million homes daily. Lagasse is also the food correspondent for “Good Morning America” and appears on Friday mornings.

Lagasse is also a best-selling author. In 1993 he published the best-selling cookbook Emeril’s New New Orleans Cooking, which introduced his creative approach to Creole cuisine. Nine other books have followed including Louisiana Real and Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, Every Day’s A Party, Prime Time Emeril, Emeril’s There’s A Chef in My Soup, From Emeril’s Kitchens, his second children’s cookbook, Emeril’s There’s A Chef in My Family and Emeril’s Potluck. His eleventh book, Emeril’s Delmonico will debut in October 2005. 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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On Friday, May 27, 2005, Emeril’s Restaurant in New Orleans will present a wine and food seminar entitled, “Breaking the Rules: White Wine with Red Meat.” Chef Chris Wilson and Sommelier Matt Lirette, along with moderator Michael Green, a wine educator and consultant, will explore the world of versatile white wines, pairing them with some of your favorite red meats.

The seminar is part of the 14th Annual New Orleans Wine & Food Experience (NOWFE) — a five day event featuring seminars, wine dinners, grand tastings, and more.

For more information, please call 504-529-WINE, or register online at www.nowfe.com.