Emeril's opened in 1990 as Emeril Lagasse's first solo restaurant, bringing a fresh take on Creole cuisine to the Warehouse District. His son, Chef E.J. Lagasse, now runs the kitchen, reworking his father's classic dishes with newer techniques while keeping the restaurant's original identity intact.
The menu is a tasting format built around Louisiana's seasonal bounty, sourced from regional farmers, fishermen, and foragers. A wine bar operates alongside the main dining room.
Emeril's holds two Michelin stars as of the 2025 guide and has appeared on North America's 50 Best Restaurants list in both 2025 and 2026. The restaurant's program was named a 2026 James Beard finalist for Emerging Chef, following decades of James Beard recognition dating back to Emeril Lagasse's 1991 Best Chef win and numerous finalist nods across chef, service, and wine categories through the years.
The menu is a tasting format built around Louisiana's seasonal bounty, sourced from regional farmers, fishermen, and foragers. A wine bar operates alongside the main dining room.
Emeril's holds two Michelin stars as of the 2025 guide and has appeared on North America's 50 Best Restaurants list in both 2025 and 2026. The restaurant's program was named a 2026 James Beard finalist for Emerging Chef, following decades of James Beard recognition dating back to Emeril Lagasse's 1991 Best Chef win and numerous finalist nods across chef, service, and wine categories through the years.