Emeril's

Frommer's Review

Emeril may be ubiquitous, but we can vouch for his first namesake restaurant. Although it may no longer be trend-setting, it certainly isn't resting on its laurels in terms of quality, a remarkable feat given how long the place has been around. What's more, there is all kinds of interesting chef action going on in the kitchen, and this may be one of the most exciting times to dine here.

The menu will change according to the chef, but for starters, try the barbecued shrimp, which comes with a heavier sauce than the classic versions of this local dish, and is paired with charming little rosemary biscuits. Entree standouts include a precisely done Moroccan spice-crusted salmon with beluga lentils, duck schnitzel with roasted shallots, and andouille-crusted redfish. Try to save part of your generously portioned meal for leftovers, so that you have room for the notable banana cream pie, a behemoth whose fat content doesn't bear thinking about; or the mini-Creole cream cheesecake; or even some delicate homemade sorbets. One small caveat: This is a very popular place with suit-clad businessmen at lunch (the hours of which may still be limited to Thurs and Fri when you read this) and other clear regulars who appear to get speedier service than more anonymous patrons. Tip: Make reservations online to avoid lengthy phone holds waiting to get through to a reservationist.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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