Accolades

  • Man of the Year
    GQ Magazine
  • Best Chef: Southeast
    James Beard Foundation
  • Humanitarian of the Year
    James Beard Foundation
  • Top 25 Chefs in the Country
    Food & Wine
  • Top 10 Shows (Essence of Emeril)
    TIME magazine
  • 25 Most Intriguing People of the Year
    People magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

Chef Emeril Lagasse reviews  at post.venue.name
"One of our go to weeknight meals - stir fry - tonight a Meril favorite, shrimp"
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Chef Emeril Lagasse reviews  at post.venue.name
"Practice for @emerilscoastal coming soon -- Chicken Prosciutto Tortelloni"
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Chef Emeril Lagasse reviews  at post.venue.name
"A nice stir fry for the kids tonight"
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From My Menu

Chef Maribeth del Castillo reviews Bone-in ribeye at Emeril's Delmonico
$$$ | Southern | Steakhouse | American
Central City
"When we're in the mood for steak (which is often), we turn to Emeril's Delmonico to satisfy our hankering. The fact that the steaks are dry-aged in-house only compels me to visit more often. Dry-aging usually results in beefier tasting beef, and this is certainly no exception. I typically prefer my steak au natural, as the steaks at Delmonico need no embellishment, but don’t be afraid to gild the lily with the complex, tangy, and slightly sticky Worcestershire sauce that the folks here make."
Chef David Slater reviews Grand charcuterie tasting at Emeril's Delmonico
$$$ | Southern | Steakhouse | American
Central City
"Chef Anthony Scanio and executive sous chef Will Avelar are making killer housemade charcuterie. It’s my favorite in the city, seriously. It's got duck prosciutto, capocollo, chorizo, lingua, and more. I like to sit at the bar and enjoy the tasting board with a few cocktails."
Chef Allen Nguyen reviews Sticky Buffalo Chappapeela Farms duck wings at Emeril's New Orleans
$$$ | Southern | Modern | American
Central Business District, Warehouse District
"When I'm not eating wings from my own restaurant, I love the duck wings at Emeril's! It's obviously a bit more fancy than a takeout joint, but it's definitely on-point. They're crispy, savory, and flavorful. It hits all the notes of a great wing!"