Emeril’s Restaurant has always been about destination dining, given the fame of founder Emeril Lagasse. But since a new elegantly revamped edition of the restaurant opened last year, it has been drawing more attention on a global stage.
That now includes an accolade shared by some of the world’s most renowned restaurants.
This week, Emeril’s was inducted into Les Grandes Tables du Monde, an organization founded in France to recognize superb restaurants.
The group turns 70 this year and dubs itself "the most exclusive club" of 195 restaurants in 23 countries. With the addition of Emeril's, only 13 American restaurants share the distinction, including Jean-Georges in New York and the French Laundry in Napa Valley.
Tasting menu lunch
Emeril’s first opened in 1990. Last year, it reopened with the celebrity chef's son E.J. Lagasse directing it.
Emeril Lagasse and son EJ Lagasse at Emeril’s restaurant.
Emeril’s now exclusively serves chef-tasting menus (currently $215) and was redesigned from kitchen to dining room around this more refined approach. The aim is to focus the experience, the work and attention of the restaurant down to a high-touch approach for each table.
The restaurant is now expanding service. Starting Nov. 1, it will add Friday lunch. This will follow the tasting menu format of dinner, with four courses for $125.
Lunch will include dishes from the dinner menu, including a redesigned version of the house's signature banana cream pie.
“I want it to be the Emeril’s experience, but when you don’t have time for dinner,” E.J. Lagasse said.
The Wine Bar at Emeril's has its own menu of dishes served at the bar and around the lounge attached to Emeril's Restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
During lunch, the restaurant will also serve a short à la carte menu through The Wine Bar at Emeril’s, the attached lounge that now has its own entrance. That means you can drop in to sample just a dish or two on a Friday afternoon.
Lagasse says the additional service has a personal resonance for him, too.
“I grew up watching Friday lunch at Emeril’s,” he said. “It was something I wanted to do and lots of locals have been asking for it.”
Global stage, local win
Les Grandes Tables du Monde recognition is the second such global honor for the restaurant this year. Earlier, Emeril’s was named to the list of 80 restaurants recommended worldwide by the French-based luxury travel association Relais & Châteaux.
Both guides are followed by a well-heeled set who book travel around their specific recommendations. That’s why Lagasse sees the accolades as a win for the larger New Orleans hospitality community.
“It’s the extension of our goal to help represent New Orleans on a global scale, as so many great restaurants and hotels do in the city,” he said.
