We wrapped up our New Orleans trip with dinner at Emeril's, the kind of reservation you build a week around. By the time Kel and I sat down, I'd already visited seven places from the first Michelin Guide to the American South.
Emeril's was the only one to receive two Michelin stars, and it was the reservation that I cared about most.
Chef Emeril Lagasse has been part of my food story for a long time. I watched him on the Food Network in my 20s, when everyone knew his "Bam!" catchphrase.
Recently, Kel and I have been rewatching old "Top Chef" seasons and keep spotting him as a judge or guest. Long before Michelin stars came to New Orleans, Emeril was already a big name.
During my first visit to New Orleans in 2017, I enjoyed an amazing hickory-roasted duck with my parents at one of Emeril's other restaurants. The whiskey-caramel glaze and bacon cornbread pudding still stand out in my memory.
Now, sitting at Emeril's flagship restaurant with Kel, it felt like I was coming full circle.
Table of Contents
Why Emeril's
I love finishing a trip with a special meal, as I did at The Catbird Seat in Nashville. After days of eating across the city, Emeril's in the Warehouse District was the perfect way to end our visit.
One reason I wanted to visit Emeril's was because of what's happening there now. Emeril's son, E.J. Lagasse, now runs the kitchen day-to-day.
After a full renovation in 2023, the dining room feels refreshed - clearly fine dining, but not at all old-fashioned. E.J. Lagasse was named a 2026 James Beard Award semifinalist for Emerging Chef.
Emeril's is also featured in my guide to the best restaurants in New Orleans, which includes a mix of historic institutions and newer award-winning restaurants across the city.
Our Dinner Experience
As soon as we walked in, it was clear this wasn't a hushed, white-tablecloth kind of place. Our table was right in front of the kitchen, with just a curved glass wall between us.
Before our first course, we took a guided tour of the kitchen. Along the way, I noticed a bookcase filled with books by legendary French chefs like Eric Ripert and Daniel Boulud, as well as books about New Orleans. It was a nice nod to the restaurant's roots and influences.
A staff member offered us a bite of foie gras, then walked us through the kitchen stations and explained how the tasting menu would work. Hearing about the menu ahead of time gave the meal some structure, but there were still surprises.
Once we sat back down, the meal settled into a nice, even rhythm. Behind the glass, the kitchen was busy, with copper pots hanging above, 15 to 20 chefs working, and Chef E.J. Lagasse watching over it all.
Inside the Tasting Menu
After the kitchen tour, the evening's mood was set. Three small snacks were waiting for us: tuna with seaweed and avocado, a rich black truffle with caramelized onion, and a crispy pork spring roll.
The next round of snacks at Emeril's felt more like New Orleans: a tiny BBQ shrimp po'boy, shrimp tartlets with rosemary biscuits, and a small bowl of gumbo.
We each got a mini hot towel, served on a small glass lobster. It was playful and a bit dramatic. I wish I could have taken one of those little lobsters home as a souvenir.
Our cocktails arrived after the table had been cleared. Kel got the Traditional Punch, served in a ceramic teacup on a floral saucer, with extra punch in a glass carafe. I picked the Green Pisco, which was light and herbal.
Early Courses
The first course was Emeril's famous smoked salmon cheesecake, topped with Petrossian 180-day-aged Kaluga caviar and gold leaf. I'd heard about this dish long before we booked. Savory, smoky, and balanced, it set a high bar for the rest of the meal.
Next, we had cornbread and French butter, served from a cart at our table. The cornbread was on a warm plate, and the imported butter was on a cold one. It was a small touch, but it really stood out to me.
Dinner continued with oyster stew, Herbsaint cream, foie gras, and hon shimeji mushrooms. It was luxurious and indulgent without feeling heavy.
Then we had trout almondine, sauced at the table, with green beans and potatoes. This classic French dish reminded me of a dinner at Galatoire's on Bourbon Street.
The fourth course was cobia and scallop, topped with smoked chicken sabayon and Kaluga caviar. I liked the mix of seafood and smoky flavors.
Late Savory Courses
For the fifth course, we tried both options. Kel picked the regular boudin, and I went for the $85 supplement: sweetbread and black truffle with apple, black trumpet mushroom, and sauce Périgourdine.
The sweetbreads were nicely caramelized, and the truffle added an earthiness. It was one of my favorite bites of the night.
The sixth course let us compare dishes again. I had the White Sand Homestead Farms duck, and Kel chose the A5 Miyazaki wagyu, a $125 supplement. Both were excellent.
My duck came with beets, kumquat, and fennel, its lacquered skin crisp against the bright red jus. Kel's wagyu was rich and well-marbled.
Desserts
One of the biggest surprises of the night wasn't even on the menu. A snowball cart came to our table, offering three flavors: cream of nectar, kiwi, and butter pecan. I picked cream of nectar, and Kel chose kiwi.
That moment at Emeril's took me back to Hansen's Sno-Bliz, a classic New Orleans. It was nostalgic, refreshing, and perfectly timed.
Dessert was banana cream pie with caramel and Chantilly cream. The classic flavors were handled with a light touch, which was appreciated as I was feeling quite full by this point.
Just when we thought we were finished, one last trio showed up: baby beignets, egg tarts, and absinthe caramels. By then, we were happily full, and the three hours had passed without us ever feeling rushed.
We settled the bill, received parting gift bags with small bottles of café au lait and mini cream cheese king cakes (in keeping with Mardi Gras season!), and were on our way.
Dining at Emeril's as a Couple
What I loved most about dinner at Emeril's in New Orleans was how easy it was to share the experience. A three-hour tasting menu can sound long, but this one went by quickly. Kel and I compared notes the whole time.
Sitting in front of the kitchen helped, too. Between courses, we watched the chefs at work and tried to guess what was happening behind the glass.
With dishes coming out steadily, I was amazed at how calm and collected everyone in the kitchen looked. It reminded me of my birthday lunch at Geranium, a three-Michelin-star restaurant in Copenhagen.
I'd known about this New Orleans restaurant for years and finally got to visit at the perfect time, the last night of a great trip, with Kel there to share it with me.
Dinner at Emeril's delivered exactly what I'd hoped for. The food was creative and precise, the pacing relaxed, and the service was warm and friendly.
Know Before You Go
- Restaurant: Emeril's, emerilsrestaurant.com
- Location: 800 Tchoupitoulas Street, New Orleans, LA
- Reservations: Required and strongly recommended well in advance. A $100 per-person deposit is required (which will be subtracted from your bill later).
- Menu: Tasting menu only. For à la carte options, you can dine at the more casual bar.
- Cost: $295, with optional upcharges for select courses. Wine pairings are available for $225 or $500.
- Timing: Plan on about three hours-this is a long, relaxed meal by design.
- Dress code: Smart casual to dressy; most guests leaned polished but comfortable.
- Seating notes: Tables near the kitchen offer an especially engaging view of service. I didn't know to ask for one of these tables, but I was grateful that's where they sat us.
- Good to know: There's a guided kitchen walk-through early in the evening, and several courses feature tableside service.
- Best for: A final-night splurge, a celebratory dinner, or anyone curious about modern fine dining rooted in Louisiana traditions.
If you're planning a food-focused trip, I've also rounded up other Michelin restaurants in New Orleans that I visited during the city's inaugural guide.
