Cancel

    Open app

    Search

    Emeril's

    4.0 (1.9k reviews)
    Ultra High-EndNew American, Cajun/Creole, Seafood
    Closed 5:30 pm - 9:30 PM

    Emeril's Photos

    Business Info

    EMERIL'S ATMOSPHERE

    What's the vibe?
    Moderate noise
    Classy
    Happy hour specials
    Outdoor seating

    You might also consider

    Recommended Reviews - Emeril's

    Your trust is our priority, so businesses can't pay to alter or remove their reviews. Learn more about reviews.
    Yelp app icon
    Browse more easily on the app
    Review Feed Illustration

    Reviews With Photos

    Tanya S.

    Emeril's - a 2 Michelin restaurant in New Orleans that is an absolute must try! Emerils is by the one and only Emeril & his son Ej Lagasse (who's only 22 btw) at their flagship location in NOLA! The menu is a seasonally revolving collection of Chef Emeril's classic dishes throughout the years, reimagined by Chef EJ and his culinary team, taking inspiration from the local Louisiana creole cuisine. everything was outstanding from the service to the food quality and beverage service and the impeccably clean kitchen that you can watch as you eat. their tasting menu is around 7 courses but there are SO many amuse-bouches they add in, we left super full and happy! some of my favorite dishes were the salmon caviar cheesecake, oyster stew (this was INSANE), gumbo, duck, & all the little bites were 100/10. they are well deserving of their 2 stars

    Amuse Bouche
    Paula T.

    Wow, what an unbelievable experience. E.J. and the staff earned 2 Michelin stars and it most certainly shows. I absolutely LOVED the fact that it showcased a lot of NOLA cuisine. We got to sit right in front of the kitchen and it was like experiencing a dinner and a show. You can immediately see the passion in the restaurant. Everyone seems to be working in a dedicated but also fun environment. For 2 stars, never once did I feel like it was a stuffy experience. I'm so glad we made sure to dine here because it was worth every pen

    Clark C.

    Finally made it to Emeril's. His son is now the executive chef at 23 years old and is doing an excellent job. Food: excellent, well prepared and presented. The only thing to know is that it's basically small portions of high-end NOLA food (I.e. gumbo, po boy). Which is delicious but it's not fine French dining. Service: also excellent but... we sat down at 6:30pm and didn't get the check until 10:30pm. I love a long luxurious meal as much as anyone but 4 hours is too long. Not sure why it took so long... it was busy but not slammed. Ambience: beautiful; nice noise level and it was cool to be able to look into the entire kitchen and see the staff prepare the food. Overall.... Very glad I went but probably won't do it again.

    Entree, fried oysters,  fries, fried cat fish and fried shrimp
    Zoila S.

    The food is so amazing. The chairbroilled oysters were so good. Customer service was great. Nice ambiance. We came here twice seeing our stay at Harrahs.

    Shrimp "Emeril"
    Ari J.

    Emeril cooks like a man who discovered volume before he discovered flavor and bam every dish feels like it's trying to escape the plate. He hits the seasoning so hard the paprika files a restraining order and bam the cayenne packs its bags. His whole persona is "what if a foghorn learned to sauté" and bam he leans into it like it's a personality trait. The man says bam like he's trying to summon a demon but bam the only thing that appears is another overcooked pork chop. Watching him cook is like watching a raccoon break into a food truck and bam somehow the raccoon has better knife skills. Emeril moves through a kitchen like a hurricane with a TV contract and bam the cookware starts praying for mercy. He seasons like he's trying to bury the evidence and bam the evidence is still screaming. The man is culinary chaos in an apron and bam we're all just bystanders hoping the gumbo survives.

    Photo 1: Montage of images from Emeril's Restaurant
    Ed U.

    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. 9:30PM was the only time slot we could secure, and then we received the following message: "Emeril's is tasting menu only. Expect a 3 hour experience. The Dress code is Formal, gentleman are required to wear a collar. T-shirts, shorts, ripped pants, sandals, nor athleticwear are permitted." A pre-selected menu? Dining after midnight? It was worth asking ourselves whether it would be worth the extra effort. The answer was an unequivocal yes. Neither of us sartorial sartyrs, Jamie W 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 (Photo 17) 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 (Photo 30). We received our first bite in the kitchen, a caviar-topped amuse bouche (Photo 25). A salty, tasty treat. Jamie and I 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 (Photo 14). The second wave featured mini-shrimp po' boys (Photo 13), BBQ shrimp tarts (Photo 41), and a cup of oyster gumbo (Photo 18). 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 (Photo 26). The menu for the day arrived providing us certain choices for our six-course dinner. It began with a large Cornbread Cake (Photo 47). It was quartered and accompanied by a mammoth mountain of butter of which we received a generous shaving (Photo 44). It's about time I pointed out that the main chef was not Emeril (Photo 3) 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 (Photo 9). The second course was the richly flavorful Oyster Stew with herbsaint cream, honshimeiji mushrooms, and foie gras (Photo 4). The fish course was next, and we had a choice. Jamie went with the deceptively simple Trout Almondine with green beans and potatoes (Photo 28). 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 (Photo 7). The first meat course brought another choice. Jamie ordered the Boudin blood sausage with collard greens, hamhock, and creole jus gras (Photo 10). I had the Sweetbread for an extra $50 with chanterelles, all um, summer beans, and sauce vin jaune (Photo 5). Packed with flavor, it was the only dish that wasn't quite at the same level texture-wise. The final meat course was stellar. Jamie ordered the luscious White Sand Homestead Duck with fennel, apricot, and Madeira for an extra $40 (Photo 8) , while I had that evening's special, the impossibly tender Miyazaki Wagyu with beef jus for $125 (Photo 2). Dessert was the mile-high Banana Cream Pie (Photo 6) but not before the complimentary SnoBall shaved ice. I had the cream of nectar poured on mine, while Jamie had strawberries added (Photo 34). 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 (Photo 20). 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. FOOD - 5 stars...uniquely spectacular with a lot of tasty extras AMBIANCE - 5 stars...classy dining room, comfortable as well SERVICE - 5 stars...cordial staff paying very close attention TOTAL - 5 stars...BAM! RELATED - Exploring New Orleans? Here's a collection of places I've visited and reviewed: https://yelp.to/kh-rxp4CKU

    Stephanie A.

    Celebrated my husband's birthday with an eight-course tasting menu. The experience was exceptional from the moment we arrived, with the hostess warmly greeting my husband and offering birthday wishes. The tour of the kitchen and the seamless flow of food service showcased the meticulous attention to detail by all restaurant staff and the chef. It was a wonderful experience.

    Mayur S.

    Everything was excellent my entire dinning expereince was worth it i felt like i went to 3 michelin star restaurant. I booked this restaurant for my Gf birthday and due to some small fight between us she did not show up and i was very very upset about the fact i had to go alone by myself since i paid for my reservation and it was non-refundable they charge $100 when you make a reservation each person and i made it for two. I did not regret at all, When i checked in at the hostess desk i saw the bar at the front gate which looked very cool and fancy and hostess immediately tried to wish happy birthday and confirmed my dietary restrictions which was amazing as i know for sure they care about the guest, they do read the message which we try to tell them. Well so my gf never came so i ended uo going By myself and told the host there is no birthday celebration anymore :( Waiter offered water selection, took my drink order. Sous chef came from the kitchen and offered me a kitchen tour which was mind blowing since i was eating vegetarian that day and he explained the whole menu for other dinner and my special food what i was about to eat that evening by keeping dietary restriction in mind. Every course was mind blowing they represent a local cuisine and everything was related to louisiana cuisine like boudin, poboy, gumbo, beignets and they had the best hot corn bread served table side and butter from france( the best presentation ) i have seen. Asked for coffee server with a small candle at the bottom of my coffee pot to keep my coffee hot. Please check my youtube channel "wonderlandexplorist" i have a full video of it. Service was outstanding, Cutleries were clean, spotless, polished and even wine glass was spotless clean. Right after week i went they got michelin star as i told the manage and server you guys will get it as i have been to many michelin star restaurant and I AND THEY KNOW WHAT THEY ARE DOING ! As a proud foodie and local dinner i am proud to say we new orleans have a micheli. Star restaurant.

    Amuse-Bouche. The terrine on the upper right were excellent.
    Joseph W.

    I was exceedingly impressed by Emeril's. It was hands down the best dining experience I've had in New Orleans. And having visited the city 8 times, that's no mean feat. I've also had my fair share of fine dining and Emeril's was on par with someone of the best restaurants in the world. Let's start with the least impressive aspect, the ambiance. The restaurant has an intimate setting with a great view of the kitchen behind glass. That makes for a great show. But otherwise the interior is unremarkable. Not bad, but not as beautiful as the exterior The French Laundry or as impressive as the views from JAAN in Singapore. But in other (more important) criteria, Emeril's is as good or better than some of the best restaurants in the world. Every dish was delicious and nearly all were truly exceptional. I found the amuse bouche to all be fresh and fun. The smoked salmon cheesecake was beautifully presented and tasted amazing. We thoroughly enjoyed the oyster stew. I had the lamb as my main and was thoroughly impressed. The only course they could improve on was dessert. That's not to say it was bad. But dessert shone dimmer than the other dazzling array of courses. The service was also exceptional. We were well cared for and they were very patient. My sisters had not experienced fine dining and the staff was very accommodating with any requests and assistance. I particularly appreciated the thoughtfulness from the main server who also curated the amazing cheese program. I am very pleased and frankly a little surprised with the overall quality of Emeril's. Clearly, they are not resting on their laurels and simply seeking to capitalize on Emeril Lagasse's brand. Rather, the restaurant is clearly innovating, improving, and probably trying to get a star. Based on my previous dining experiences at Michelin rated restaurants, I fully expect they will get one maybe even 2 .

    Fabulous experience! Beautiful dining room with a full view of open kitchen. Superb service with special touches every step of the way. Greeted with a handwritten birthday card and a glass of champagne. The smiling friendly staff and fun music made for a relaxing (non stuffy) time. The Christofle flatware was visually appealing. The food was absolute amazing. Each bite was a mouthful of fun- fusion Creole food at its finest. At the start of the meal each table were separately invited to take a "tour" of the kitchen (side area inside the fishbowl) where they introduced to the ingredients of the meal. The highlight was shaking hands with Emeril Lagasse and watching his son (head chef) EJ working the kitchen scene. Pacing of the meal was smooth. So much food we could barely finish dessert. I got a special petite slice of lemon cake for my birthday. We were given a green Emeril bag to take home (chicory cafe au lait and carrot cake) to enjoy for the next morning. Every moment of the meal was well thought out.

    Jeruselum artichoke pome puree
    Mike Z.

    I am not in the tax bracket for this restaurant nor am I a good critic, so I understand my opinion may not be valid. However, a good friend of mine took me here to celebrate them moving back to town and I was so fortunate to get to dine here! I'm vegetarian so they gave me the vegetarian tasting menu. 8+ courses, it was so exciting, waiting on every new course and being blown away! Great flavors and amazing precision and detail in these courses. Only thing is I have a huge appetite, so I was still a little hungry, but all courses together it was a decent amount of food. Just a little too small for me. I appreciate the amazing things they made for us. 7 out of 8 of the courses blew my mind. Only one of them was rather bland. However, 225$ for one person, in my experience, GW fins, Peche, Palm and Pine, and a few other places serve a similar type of food, flavor and presentation and ingredient/quality wise, but for bigger portions and cheaper prices. However, thankful I got to go to this restaurant, but I probably will not return unless someone else is paying or I become a millionaire. That being said, I believe my friend and I do have some upcoming reservations at this restaurant later this year and I am very excited for them! Service was great, and the ambience of the restaurant was beautiful. Very modern and intimate and clean! Looking back, I also understand part of the pricing is because you are given an experience, and there were also smaller "courses" given before and after the meal outside of the course listing here, plus we got a thank you bag with some goodies as well, which was sweet! We are at the Chef's table, so I'm not sure if all tables get that or if it was just those who sit at this table. So really, it was more like 11 or 12 courses plus a gift bag. We started with a tour of the kitchen, where they gave us a type of cheese puff with a decadent sauce and macadamia nut on top, which was incredible! We were told that 90% of ingredients are sourced from farms within a 50 mile radius, which is great to know we are supporting local farms! We were then brought back to our table. We received a small plate with some veggies and a spring roll, then given a course with a bite sized poboy with fried mushroom, and an amazing potato puff with Parmesan cheese. We then had some cornbread with butter, which was incredible! Then had all of the following courses. Again, they all blew my mind, except the beetroot salad, which was rather bland for me, but I understand it may be part of the experience to start with bland flavors and work your way up. The snoball at the end was incredible, im assuming they used fresh fruit in the syrups. I had the strawberry and nectar flavor. The banana cream pie which had a mountain of chantilly cream on top was gorgeous and so tasty! And you could see and taste the real bananas in the pie filling. They gave us a cafe au lait and a praline as we left, and I truly can't wait for my next opportunity to come back here. This was probably my first time eating at a restaurant like this, and it reminded me so much of the Bear's season 2 episode where one of the characters is sent to work at a Michelin star restaurant for a week.

    I would pass on the steak

    if you've ever eaten beaver, the steak is very similar chewy with lots of ligaments it will be quite the work out for the jaw. it tastes a little bit like bark

    Kerry A.

    I live across the street from this beautiful restaurant and yet have never experienced the tasting menu ... although we do frequent the attached wine bar (best martini in the city)! For three hours last night I finally got to experience what a gem this restaurant truly is. We spent the entire evening lamenting the fact that Emeril's had yet to be rated for a Michelin star. Chef EJ and team deserve one. It's that good! There's a full tasting menu with various choices along the way including up charges for certain entrées, an add-on champagne or Caviar experience, plus 3 levels of wine pairings. We went with the tier one wine pairing, and every glass was better than the last, carefully chosen to bring out the flavors of each dish. One of us got the basic tasting menu while the other chose a few of the up charge entrées and we shared. That's the way to go so you can try everything! From beginning to end, each bite was better than the last. Although this is fine dining, the ambience is more whimsical. You are often encouraged to eat with your hands. There are a little treats and surprises all along the way. Shout out to our incredible wait staff, most notably Eli who was like a highly trained conductor steering us through every moment of the meal. Your dinner starts with a kitchen tour and fun photo op. And the best part is that as you enjoy the dishes as they come out one by one by one by one by one, you can watch the incredible culinary staff working through a window into the open kitchen. This is not a meal, it's a full experience and it is not to be missed! I'm only sad it took me this long to get there! I will be back! High points: the silky gumbo, the decadent fois gras, the warm cornbread with tableside butter service, and the iconic New Orleans Hansen's Snoball! Thank you Eli and team.. what a night!!

    See all

    2 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    8 days ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 months ago

    Helpful 2
    Thanks 0
    Love this 0
    Oh no 1

    3 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 2

    14 days ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    3 months ago

    Helpful 2
    Thanks 1
    Love this 0
    Oh no 1

    1 month ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 2
    Photo of Ari J.
    1952
    623
    2959

    4 months ago

    Helpful 1
    Thanks 0
    Love this 3
    Oh no 0

    7 months ago

    Helpful 9
    Thanks 5
    Love this 13
    Oh no 0

    4 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    4 months ago

    Helpful 1
    Thanks 0
    Love this 2
    Oh no 0

    1 year ago

    Helpful 2
    Thanks 2
    Love this 2
    Oh no 0

    19 days ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    25 days ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 1

    1 year ago

    Helpful 3
    Thanks 2
    Love this 2
    Oh no 1
    Photo of Lisa C.
    48
    12
    16

    3 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    3 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    1 year ago

    Helpful 3
    Thanks 1
    Love this 2
    Oh no 0

    2 years ago

    Helpful 5
    Thanks 3
    Love this 1
    Oh no 3

    1 year ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 1

    1 year ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 years ago

    Helpful 1
    Thanks 1
    Love this 0
    Oh no 0

    2 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Reena S.
    543
    540
    10500

    2 years ago

    Helpful 3
    Thanks 2
    Love this 4
    Oh no 1

    1 year ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Rachel N.
    2
    112
    10

    5 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 years ago

    Helpful 2
    Thanks 1
    Love this 2
    Oh no 1

    1 year ago

    Helpful 3
    Thanks 2
    Love this 3
    Oh no 1

    2 years ago

    Helpful 4
    Thanks 0
    Love this 2
    Oh no 3

    3 years ago

    Helpful 2
    Thanks 0
    Love this 4
    Oh no 0

    2 years ago

    Helpful 1
    Thanks 0
    Love this 3
    Oh no 0

    1 year ago

    Helpful 2
    Thanks 1
    Love this 0
    Oh no 0

    1 year ago

    Helpful 2
    Thanks 1
    Love this 2
    Oh no 0

    4 months ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    8 months ago

    Just as expected...amazing !! Classic Cajun seafood with a modern twist. Great beverages and a lovely atmosphere.

    Helpful 0
    Thanks 0
    Love this 1
    Oh no 0

    4 months ago

    Helpful 1
    Thanks 1
    Love this 0
    Oh no 0
    Photo of E G.
    349
    39
    59

    1 year ago

    Helpful 0
    Thanks 0
    Love this 2
    Oh no 0
    Photo of Billy K.
    10
    109
    16

    1 year ago

    Helpful 1
    Thanks 1
    Love this 0
    Oh no 2

    Page 1 of 47

    Emeril's Reviews in Other Languages

    Ask the Community - Emeril's

    Can you get a reservation for the wine bar?

    Hi Hamp, Although, our Wine Bar does not require reservations, it is recommended. Hope to see you… Read more

    Hi I was wondering if you had a chefs table?

    No we sat in a regular booth

    Hello, are you still doing your wonderful happy hour in the bar? If so, what is the time and offering? Thank you

    Hello, Thank you for your interest in Emeril's. No, we do not have a Happy Hour at this time. Thanks again and we hope you'll be able to visit our dining room soon!

    Has the original version of Banana cream pie returned yet?

    Hi Hoa, Not at this time but, please visit our sister restaurant, Meril (in the warehouse… Read more

    How far are you from the French quarter by Uber?

    It depends where you are in the French Quarter. From the Ritz Carlton which is on the north end it was about a $10 Uber ride. It's also walkable but we didn't want to walk on canal street at night.

    Hi. I'm coming to NOLA for my birthday in March. Do you have gluten free options?

    Hello Jeanne! I am happy to report that all of our restaurants are able to accommodate gluten-free diets. I encourage you to alert your server when you are seated so that they can work with you and the chef to ensure both a safe and delicious meal… Read more

    What time is their happy hour?

    5pm-7pm Monday-Friday at the bar and cafe only

    Is this place Kid friendly?

    It really depends on the age of the child and how well behaved they are. This is an upscale restaurant and as a mom of four I would take my older children but not my younger ones. Hope this helps.

    Can you come here for dessert and coffee only?

    Of course you can! Dessert and coffee is always a good choice! Thanks for reaching out and we hope to see you soon!

    What using the dress attire for dinner?

    I wore nice black jeans, a classy top and fur coat. My husband wore chinos and a dress shirt. It's more causal than a fancy night out but it's definitely not regular casual. I would say upscale casual. Some people had suits on and I felt they were… Read more

    Can you seat a party of 20?

    The place is bid enough but you may want to call and ask

    View All 12 Questions

    You might also consider

    Hot N Cajun - Oysters

    Hot N Cajun

    4.3(176 reviews)
    0.8 miFrench Quarter

    Hot N Cajun With no seated tables available when I arrived…read moreat Hot'n Cajun Boil House on Iberville Street in New Orleans, I happily accepted a seat at the bar. Behind the bar, Sandy mixed me a Summer Peach (Absolute Vodka, real peach, sweet tea, fresh lemon, $14) and provided the bib and gloves I likely would need if in fact I wanted to enjoy a crawfish boil. Of the dozens of restaurants I've visited in New Orleans, rare is the menu that includes a crawfish boil. Hot'n Cajun has it. I asked the barkeep Sandy B. if it was still crawfish season, and she assured me that it was. So I ordered 3 pounds of boiled crawfish (including potatoes and corn on the cob, $25.99), asked that the seasoning be "medium", and Sandy brought me a Model ($9) with a neat Maker's Mark ($12). The experience was pretty close to what I remember we'd find if invited to a neighbor's crawfish boil. Three pounds sounds like a lot, but the yield is more like half a pound, at most. So I put the gloves and bib on and started in on the crawfish. Nice presentation, and very good, fresh crawfish.

    AMAZING 10/10 We got 1lb of crawfish for $10 and ordered…read moresome snow crab and corn as well. For the crawfish we chose the house cajun blend + mild spice, and for the crab we chose the Louisiana style dry rub + mild spice. It was absolutely delicious, and reasonably priced. Our server was even kind enough to demonstrate the proper way to eat the crawfish. I'd highly recommend this place.

    Photos
    Hot N Cajun - Bar area

    Bar area

    Hot N Cajun - Dungeness crab cajun

    Dungeness crab cajun

    Hot N Cajun - Fried Seafood Basket

    See all

    Fried Seafood Basket

    Emeril's - newamerican - Updated May 2026

    Loading...
    Loading...
    Loading...