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New Flavors Abound at Emeril’s New Orleans Restaurants

Chefs highlight fresh, seasonal dishes, desserts, cocktails

New Flavors Abound at Emeril’s New Orleans Restaurants

NEW ORLEANS (April 16, 2014) – Emeril Lagasse’s New Orleans restaurants have recently added several new spring dishes to its menus, highlighting the region’s freshest seasonal products. The chefs and bartenders at Emeril’s, NOLA Restaurant, and Emeril’s Delmonico have each updated the seasonal menus with spring ingredients for both the lunch and dinner menus, as well as nightly specials.

Chef David Slater at Emeril’s Restaurant is now steaming the appetizer mussels in Abita Strawberry beer, and has added dishes such as a meatball dumpling pho with local bean sprout and herb salad, Thai chilis, shiitakes, and crisp potato; whole roasted daily Gulf fish with seasonal sides; a Meyer lemon-crème fraiche mousse roulade with vanilla orange and candied lemon zest; and a seared tres leche with dulce semi-freddo and a cane syrup-rum anglaise. Emeril’s bar is also featuring a strawberry delight: strawberry-infused vodka mixed with guava syrup and topped with prosecco.

New dishes at NOLA Restaurant include a Bibb wedge salad with roasted red pepper, house-made bacon, and a roasted shallot-goat cheese dressing; a strawberry semi-fredo with white chocolate crunch, strawberry rhubarb compote and tarragon sauce and key lime pie bread pudding with graham cracker ice cream, key lime curd, candied lime zest, and a vanilla meringue, both created by pastry chef Amy Lemon. For a refreshing cocktail, NOLA is serving a strawberry-tarragon infused vodka with fresh lemonade.

At Emeril’s Delmonico, chef Anthony Scanio brought back the popular Louisiana crawfish gnocchi—the flavors of a crawfish boil in an appetizer pasta dish with andouille, corn, mushrooms, grape tomatoes, and a house-made crab boil butter; and added jalapeño and cream cheese stuffed boudin balls served with Louisiana cane pepper jelly; a rum and coke glazed Berkshire pork chop with red bean and rice congri, Creole baked banana, and a lime mojo. Pastry chef Amy Lemon created a delicious warm blackberry cobbler with Creole cream cheese ice cream and an oat-walnut tuille and a strawberries and cream bread pudding with a strawberry sorbet, vanilla anglaise, and strawberry compote. The restaurant also features several house-made liqueurs, including the seasonal Ponchatoula strawberry grappa.

View the full menus online at