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Opened in 1990, Emeril’s is a legendary dining institution located in the warehouse district of New Orleans. Helmed by Chef E.J. Lagasse, Emeril’s restaurant is built on a refined and elegant approach to Louisiana cooking, rooted in Chef Emeril Lagasse’s signature bold flavors.
Classic, upscale New Orleans dishes by celebrity chef Emeril Lagasse in a sleek, modern space.
Hours
| Thursday | 5:30–9:30 PM |
| Friday | 5:30–10:30 PM |
| Saturday | 5:30–10:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5:30–9:30 PM |
| Wednesday | 5:30–9:30 PM |
Address and Contact Information
Address: 800 Tchoupitoulas St, New Orleans, LA 70130
Phone: (504) 528-9393
Website: http://emerilsrestaurant.com/
Menu Photos
Order and Reservations
Reservations: resy.comtripleseat.com
Photo Gallery
Related Web Results
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Reviews
Adrien Martinot
An unforgettable dining experience. Emeril’s possesses everything required to stand among the finest restaurants in the world. The cuisine is inventive yet subtle, each dish carefully crafted with elegance and precision. The parade of amuse-bouches is nothing short of enchanting, offering a playful and surprising tribute to the classic flavors of New Orleans. From start to finish, the meal unfolds at an exceptional level, culminating beautifully in a sublime banana cream pie. A truly remarkable address, and quite possibly the finest restaurant in New Orleans.
… moreTJ P
We recently dined at Emeril’s and opted for the tasting menu. The service was exceptional, with very attentive staff and even a tour of the kitchen. However, I was slightly disappointed with the quality of the wagyu beef as it was chewy and fatty. The standout dish for me was the trout almondine, which was absolutely delicious. In terms of value, I felt that it was lacking as the overall experience did not quite match the price point.
… moreKate S
This two-Michelin-star restaurant was our destination to celebrate my birthday, and to our delight, a spot opened up on the waitlist for the exact date. Words can hardly describe how delicious, beautiful, and elegant everything was. The service was absolutely flawless. It’s the perfect place to show your loved ones care and appreciation by treating them to exquisite dishes made from premium oysters, scallops, black caviar, and duck – each masterfully prepared with diverse textures that enhance the flavors and unite every course into a harmonious whole. A must-visit if you’re in the city, reservations are best made one to two months in advance.
… moreMeghan Schott
Delicious. At times the food was too rich but the tea pairing cut perfectly to give balance. Wish the cocktail I ordered came out with the canapes. Also the main front of house person assigned to me, paid very little attention to me. Luckily the other front of house staff were more attentive to me. Great views of the kitchen.
… moreDee Mer
We come to Emer’s almost every time we visit NOLA and never disappoint us ❤️ this time was not different. Our servers were so cute and helpful. My friend was so excited about her drink and while she was carefully sipping it she spilled it all around by mistake. They mar us another one and didn’t even charge for it. Thanks so much to all of the kind service and amazing food as always.
… moreRandy F.
Big Easy Vibes
Having never been to New Orleans, but having grown up with the Food Network, I knew that one of my stops would definitely be an Emeril Lagasse restaurant
Little did I know that when I snagged one of the reservations available for Emeril’s that it is now helmed not by Emeril Lagasse but by his equally talented son EJ and that with the first Michelin Guide release just days later, Emeril’s would be awarded 2 Michelin Stars (and all reservations would quickly be snapped up for all future dates)
This was but a preview of my introduction to New Orleans which greeted us with pristine weather (no rain!), rich culture, and exceptional food
The absolute pinnacle was clearly Emeril’s which showcases contemporary Louisiana with as fine a dining experience as any multi Michelin star establishment I’ve visited
Service is exceptional and every guest is made to feel welcome whether it’s their first experience or a return visit
Highlights were definitely the kitchen tour and the small bites and desserts with the food being filling, satisfying and balanced. Truly one of my favorite meals and I proclaim as my best meal of 2025. A great way to ring in the New Year!
Tasting Menu ~ $295 // Smoked Salmon Cheesecake / Oyster Stew / Trout Almondine / Cobia & Scallop / Boudin / Sweetbread & Black Truffle / White Sand Homestead Duck
/ A5 Miyazaki Wagyu / Banana Cream Pie
Emeril’s (New Orleans, LA)
… moreHaving never been to New Orleans, but having grown up with the Food Network, I knew that one of my stops would definitely be an Emeril Lagasse restaurant
Little did I know that when I snagged one of the reservations available for Emeril’s that it is now helmed not by Emeril Lagasse but by his equally talented son EJ and that with the first Michelin Guide release just days later, Emeril’s would be awarded 2 Michelin Stars (and all reservations would quickly be snapped up for all future dates)
This was but a preview of my introduction to New Orleans which greeted us with pristine weather (no rain!), rich culture, and exceptional food
The absolute pinnacle was clearly Emeril’s which showcases contemporary Louisiana with as fine a dining experience as any multi Michelin star establishment I’ve visited
Service is exceptional and every guest is made to feel welcome whether it’s their first experience or a return visit
Highlights were definitely the kitchen tour and the small bites and desserts with the food being filling, satisfying and balanced. Truly one of my favorite meals and I proclaim as my best meal of 2025. A great way to ring in the New Year!
Tasting Menu ~ $295 // Smoked Salmon Cheesecake / Oyster Stew / Trout Almondine / Cobia & Scallop / Boudin / Sweetbread & Black Truffle / White Sand Homestead Duck
/ A5 Miyazaki Wagyu / Banana Cream Pie
Emeril’s (New Orleans, LA)
Ed Uyeshima
When I first heard Food Network pioneer Emeril Lagasse owned his flagship restaurant since 1990, it didn’t excite me initially because I presumed it would be a heavily commercial operation. However, I read the New York Times review earlier this month and was enlightened that it has evolved into a world-class culinary destination. I read enough unbridled praise to make a late Saturday evening reservation during our weekender in New Orleans.
Neither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus.
She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich.
The second wave featured mini-shrimp po’ boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake.
It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It’s about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It’s EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake.
A savory dessert-like house specialty since the restaurant’s beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35.
A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn’t quite at the same level texture-wise.
The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening’s special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added.
Finally, a dazzling array of petit four confections arrived…tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let’s just say we were lucky we weren’t doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I’m sure Emeril is proud of his talented son.
… moreNeither of us sartorial sartyrs, my husband and I dressed presentably and sauntered over with five minutes to spare. The maitre d led us to our large booth festooned with brocade cushions. We were immediately greeted with Champagne and then met by one of the sous chefs who took us back to the kitchen. She introduced the hard-working staff who welcomed us and wished me a happy birthday in one unified booming chorus.
She then shared the bounty of fresh ingredients that made up all the dishes on the tasting menu. We received our first bite in the kitchen, a caviar-topped amuse bouche. A salty, tasty treat. We returned to the table and unexpectedly received a parade of delicious amuse bouches in two waves of three platters with bitesize morsels. The first consisted of headcheese, spring rolls, and a petite tuna sandwich.
The second wave featured mini-shrimp po’ boys, BBQ shrimp tarts, and a cup of oyster gumbo. Mind you, the actual dinner had not even started yet, and we were presented with warm towels shaped like capsules and presented on blown glass crawfish. The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake.
It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving. It’s about time I pointed out that the main chef was not Emeril but his prodigious 22-year-old son EJ, who has headed the kitchen for the past three years after earning his chops at other fine restaurants. It’s EJ who has remade the menu while still paying tribute to his dad starting with the first course, the Smoked Salmon Cheesecake.
A savory dessert-like house specialty since the restaurant’s beginning, it was made with aged Kaluga caviar and dill. The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras. The fish course was next, and we had a choice. My husband went with the deceptively simple Trout Almondine with green beans and potatoes. I had the tender Scamp for an extra $35.
A type of grouper, it featured the same aged Kaluga caviar plus smoked tomato and zucchini. The first meat course brought another choice. My husband ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras. I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune. Packed with flavor, it was the only dish that wasn’t quite at the same level texture-wise.
The final meat course was stellar. My husband ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40, while I had that evening’s special, the impossibly tender Miyazaki Wagyu with beef jus for $125. Dessert was the mile-high Banana Cream Pie but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while my husband had strawberries added.
Finally, a dazzling array of petit four confections arrived…tiny beignets, truffle bonbons, citrus gumdrops, Portuguese tartlets, and a mini Mille-feuille for my birthday. The basic dinner was $225 each, but with all our add-ons, let’s just say we were lucky we weren’t doing the dishes. A $200 deposit was required with the reservation. Regardless, it was a stellar feast Louisiana style. I’m sure Emeril is proud of his talented son.
Scott Sulik
An incredible experience from start to finish.
The revamped dining room and tasting menu is an absolute masterpiece, and the brand new 2* designation is highly deserved.
The service was attentive but well-paced throughout the evening. The cost for the menu may seem steep at first, but there were plenty of extras thrown in from the start and at the end; we came hungry but were both extremely full by the end and could no finish dessert.
Congratulations to E.J. on an incredible vision that is perfectly executed. We can’t wait to be back.
… moreThe revamped dining room and tasting menu is an absolute masterpiece, and the brand new 2* designation is highly deserved.
The service was attentive but well-paced throughout the evening. The cost for the menu may seem steep at first, but there were plenty of extras thrown in from the start and at the end; we came hungry but were both extremely full by the end and could no finish dessert.
Congratulations to E.J. on an incredible vision that is perfectly executed. We can’t wait to be back.
Joshua Rosen
Nov 2025: We timed this right, we went to Emeril’s the week that they got their Michelin stars.
It’s more than a meal it’s an experience. You start with a kitchen tour where they show you the raw ingredients. The cooks all shout YES CHEF when they are prompted. If you’ve seen the movie The Menu this is a little disturbing. I won’t explain why, just watch the movie and you’ll understand.
It’s a 3.5 hour prix fixe dinner. There are many courses and various amuse bouches between them. The service is above and beyond.
They received two Michelin stars right out of the bat for the first year that Michelin rated restaurants in the South. Two stars on the first try is unusual and I suspect the reason that they didn’t get three was because Michelin couldn’t imagine doing that on the first crack. We ate at Per Se last year which is three stars and in years past we’ve eaten at Le Bernadin, another three star, and this was fully the equal of those restaurant.
… moreIt’s more than a meal it’s an experience. You start with a kitchen tour where they show you the raw ingredients. The cooks all shout YES CHEF when they are prompted. If you’ve seen the movie The Menu this is a little disturbing. I won’t explain why, just watch the movie and you’ll understand.
It’s a 3.5 hour prix fixe dinner. There are many courses and various amuse bouches between them. The service is above and beyond.
They received two Michelin stars right out of the bat for the first year that Michelin rated restaurants in the South. Two stars on the first try is unusual and I suspect the reason that they didn’t get three was because Michelin couldn’t imagine doing that on the first crack. We ate at Per Se last year which is three stars and in years past we’ve eaten at Le Bernadin, another three star, and this was fully the equal of those restaurant.
Julie’s bites
November 2025: the food was superb, the service very attentive, and attention to details was beyond expected. For example, the staff steam ironed the tablecloth so it would have no creases. I observed this at the end of the 3.5 hour meal as they were getting ready for the next service at 9:30 pm. I asked one of the waitresses how late she would be working tonight, and it was late into the night. The dinner started with the tour of the kitchen, where we were shown the menu of raw ingredients. I asked how many chefs were working on today’s dinner, the answer was 33. The dinner had many many courses, two of them had two options. The portion were fairly small but we were very full because there were so many courses all beautifully presented. It was not just dinner but an experience. We were even given a small bag of goodies to enjoy the next day. It was nice that this dinner was on our last day in New Orleans, as everything else would have paled in comparison.
… more