Results 1-10of 14 Reviews
February 25, 2011
new orleans, Louisiana
July 26, 2008
June 5, 2008
From journal Amtrakking it to the Big Easy
March 24, 2008
January 11, 2006
From journal A Week in New Orleans--Pre-Katrina
June 26, 2005
From journal Mardi Gras
Cary, North Carolina
March 21, 2005
From journal N'awlins Y'all - Bon Temps!
July 23, 2004
One of my favorite Emeril's locations is his NOLA Restaurant (NOLA stands for New Orleans, LA) in the heart of the French Quarter. This unassuming restaurant is located across the street from the Omni Royal Orleans, with lunch hours 11:30am-2pm Mon-Sat, dinner hours after 6pm the rest of the week. It is also more casual than his signature restaurant in town, Delmonico's, but the food is just as great.
I went in for lunch on a sultry Saturday (reservations highly recommended, any day!) - the cool, dark interior was a blissful relief from the sweltering heat outside. Seeing that I was by myself, the hostess asked me if I would care to have a "kitchen seat" - which gave me one of a half-dozen seats at a bar-style counter by the brick oven. (No, the seats were not all that warm! quite comfortable actually.)
Usually if I'm dining alone, I bury my nose in a book, but the chef working the area at the oven was wonderful. Having spent a number of years in the restaurant industry, I loved watching him go about his work: fast, clean, precise, yet with flair. We talked as he worked - had he met Emeril? Yes, once or twice, "just a super guy." Occassionally he would offer up a sliver of something he was making, explaining what it was. It was definitely one of my more fun dining experiences.
I started my own meal with a bowl of their sublime French onion soup. This rich, beefy soup is an excellent choice at any Emeril's - and, French onion soup fan that I am, I can tell you it's one of my favorite bowls of this soup to be had anywhere. From there, I wanted to go on to foods that highlighted local specialties, so next was the cornmeal-crusted oysters with bourbon-mashed sweet potatoes. While I passed on the gravy for the potatoes, I thought this was a wonderful appetizer, and, after having watched the cook make several of these already, went with the cedar-planked Gulf fish with horseradish crust, which was baked in the stone oven and served piping hot before I knew it.
Desserts at Emeril's are always sinful, so there was no way I could pass one up. After a bit of breathing room, their white chocolate Bananas Foster bread pudding was a heavenly ending to the meal (who cared if I felt stuffed afterwards!). If the bananas Foster isn't indulgent enough for you, you can get it topped with what they call "Drunken Monkey" ice cream.
NOLA is usually downplayed on the New Orleans dining scene due to the popularity of Emeril's Delmonico. But if you are looking for a more budget-friendly and palate-luxurious dining experience, NOLA is a great choice.
From journal Laissez les bon temps roulez! - New Orleans
May 23, 2003
From journal Nawlins Essentials
by P.J. & Russ
Bayside, New York
April 27, 2003
From journal New Orleans -My favorite place on Earth