"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."
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Guide
February 4, 2015
Po' Boys, muffalettas, oysters, bacon, shrimps, grits, and all of the good stuff that Louisiana has to offer.