It's next to impossible to get short-term reservations for dinner at Emeril's (less than 3-4 weeks in advance) unless your stars are aligned or you come at the opening bell and take your chances with no-shows (highly unlikely). If you do get in, you'll find the dynamic cuisine is worth the struggle. The Creole-inspired, seasonally changing menu is varied and might include such dishes as a grilled double-cut pork chop with caramelized sweet potatoes, or perhaps andouille-crusted Texas redfish with a grilled vegetable relish, Creole meunière sauce, toasted pecans, and shoestring potatoes. If you want some vino with your meal, the back half of the building houses a glass-walled, 12,000-bottle, above-ground wine cellar. The warehouse-style decor is casual and inviting yet still upscale; original artwork, much of it by New Orleans artists, lines the walls, and arched lighting spans the two-story ceilings. If you want a show, I highly recommend you try for one of eight counter seats where you can watch chefs working their magic, but to get one, reservations are required excruciatingly early (2-3 months in advance, especially during holidays, in summer, and on weekends).
Note: Lunch costs about half what you'll spend on dinner, and the menu has many of the same entrees. It's also easier to get a reservation, and the dress code is more casual -- jackets are recommended for the guys at dinner, although that goes against the grain after a long day in the parks. No matter when you come, leave the kids at home -- this restaurant caters to adults.
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.
