I went to Emeril's New Orleans to get my BAM on.
I was seated at the bar area, which overlooks the kitchen. It's actually pretty cool. So cool, in fact, that the guy sitting next to me looked over at me and said "how amazing is this?" and I was like, "yeah, this is pretty amazing."
Watching the chefs churn out dishes is like an elaborate dance - each choreographed to the station he is manning.
Emeril’s Restaurant is chef/restaurateur Emeril Lagasse’s famed flagship restaurant housed in a renovated pharmacy warehouse in New Orleans’ Warehouse District. Since opening in 1990, Emeril’s has been a definitive force in contemporary New Orleans cuisine and has earned rave reviews and accolades for nearly 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine Spectator’s “Grand Award” for 14 consecutive years. At the helm is chef de cuisine Douglas Braselman, who works closely with Chef Emeril to push culinary boundaries and deliver bold and diverse flavors for a one-of-a-kind dining experience with unparalleled service and a festive unpretentious setting.
First, of course, bread! So much good bread - focaccia, cornbread, mmm.
After looking over the menu, I went with the appetizer: "Smoked Exotic Mushrooms" with
housemade Tasso Ham, Angel Hair Pasta, and Pecorino."
It was small, but packed a ton of flavor.
And, I did dessert: Emeril's Banana Cream Pie - Graham Cracker Crust, Caramel Sauce, Chocolate Shavings. Just wow. So good.
Have you been to a celebrity chef restaurant?