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.

ORLANDO, FL — Emeril’s Tchoup Chop (pronounced chop-chop), opened in January 2003 at Universal Orlando’s Royal Pacific Resort. The restaurant features Asian and Polynesian cuisine complemented by Chef Emeril Lagasse’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street in New Orleans, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Lagasse’s second restaurant in Orlando. Emeril’s Orlando, opened at Universal Orlando’s CityWalk in February 1999.
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Available in Red or Black, the 10-Piece Set Will Retail for $199CHICAGO, March 12, 2006 – As show-stopping as America’s Favorite Chef himself, the new Enamel Set from Emeril Lagasse, through his partnership with All-Clad, combines heavy-gauge aluminum with an enamel exterior for sizzling style in the kitchen. Available June 1st for $199, the Enamel 10-Piece Set will be offered in red and black. Read more »

Emerilware Now Available in 14-Piece Sets
CHICAGO, March 12, 2006 – Whether it’s a newlywed couple looking to start with more cookware in the kitchen, or a family that entertains frequently, having a larger set of cookware makes preparing meals more convenient from the start, and the Emerilware collection delivers with its new 14-piece sets.
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ALL RESULT IN DELICIOUS MEALS MADE EASY - The Tagine, One Pot and Cast Iron Smoker Debut
CHICAGO, March 12, 2006 – As consumers look beyond the basics in the kitchen to create more distinctive and challenging meals, Emerilware now offers three specialized cookware pieces that offer the style and quality for which Emerilware is known.
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Expertly crafted in Solingen, Germany, Wüsthof’s popular EMERILWARE KNIVES, designed in partnership with America’s hottest chef and TV personality Emeril Lagasse, were recently on display at the 2006 International Home & Housewares Show in Chicago.
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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.

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For my first dinner at Nola since it reopened six weeks ago, I needed my wife and teenage daughter’s fine eyes for design and service. I don’t think I’m cool enough for Emeril’s experimental bistro.
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New Orleans, LA (December 11, 2005) – Emeril Lagasse’s restaurant, NOLA will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Sunday, 6:00-10:00 pm. Validated parking is available at the Omni Royal Orleans. 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 what Lagasse calls “new New Orleans” cooking, but with a casual almost rustic tone. NOLA’s opening chef Dave McCelvey — who today is Director of Culinary

Operations — developed a menu heavy with indigenous Louisiana products that reflected the soul of the building and the spirit of the immigrant French Quarter. The wood-burning oven in particular is integral to the rustic menu. The Garlic-Smeared Wood Oven-Baked Pocket Bread with Parmesan Cheese, and Nola pizzas from the wood-burning oven continue to be signature dishes today, along with the indigenous seafood like the Cornmeal-Crusted Oysters and Cedar Plank Fish with Horseradish Crust.

NOLA features an unusual floor plan with the first and second floors open to one another and liberal use of industrial materials such as corrugated tin, local barge board from river vessels, and exposed brick. 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.

Upper management at NOLA includes Tony Lott, Director of Operations; Brian Molony, General Manager and Michael Ruoss, Chef de Cuisine.

For reservations at NOLA, please call 504-522-6652.
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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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