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Emeril & His Chef’s New Orleans Guide - Find. Eat. Drink.
Robert’s Bar
3125 Calhoun Street, New Orleans, LA 70125
T: 504.866.9121
“It is a small bar where you can be left alone if you want or have a great conversation.”
- Chef Joshua Laskay
St. James Cheese Company
5004 Prytania Street, New Orleans, LA 70115
T: 504.899.4737 | www.stjamescheese.com
“I love this shop!”
- Chef Joshua Laskay
“This is an amazing cheese shop that has incredible cheese, gourmet sandwiches, and amazing products.”
- Chef Anthony Scanio
September 30, 2014
November 10, 2014
Emeril & His Chefs’ New Orleans Guide
Want to know where to get the best oysters, po-boys or gumbo in New Orleans? How about a Sazerac? Emeril Lagasse and his team of chefs give their chosen spots for everything from the classics to off the beaten track to where they’d take a visiting chef in the Crescent City. To get all their recommendations and the full New Orleans guide, download the Find. Eat. Drink. iPhone app.
Eat, Drink & Shop
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Photograph courtesy of Emeril’s Delomnico
General Information
Emeril’s
800 Tchoupitoulas Street
New Orleans, LA 70130
T: 504.528.9393
Delmonico
1300 St Charles Avenue
New Orleans, LA 70130
T: 504.525.4937
NOLA
534 St. Louis Street
New Orleans, LA 70130
T: 504.522.6652
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Emeril Lagassse
Originally from Fall River, MA, he has become one of New Orleans’ most recognized chefs. His first job in New Orleans was at Commander’s Palace in the Garden District in 1982 and he opened his first restaurant Emeril’s in 1990. He currently has 13 restaurants, 18 cookbooks and two James Beard awards.
Anthony Scanio
Joshua Laskay
Restaurant: Delmonico
New Orleans native Scanio joined Delmonico as a line cook in 2005, after working with chef Donald Link at Herbsaint. In 2006, he was promoted to sous chef for Delmonico in Orlando but moved back to New Orleans to lead the kitchen here.
What Scanio recommends you eat at Emeril’s Delmonico:
“Make sure to order Jumbo Lump Crabmeat Remick and don’t the overlook the Glazed Duroc Pork Chop with red bean and rice congri, baked banana and a lime mojo.”
Restaurant: NOLA
New Orleans native Laskay started out as a bartender before moving into the kitchen as a line cook and butcher, eventually becoming the executive sous chef.
What Laskay recommends you eat at NOLA:
“Make sure to order Ms. Hay’s chicken wings and don’t overlook trying our specialty cocktails.”
David Slater
Restaurant: Emeril’s
Slater moved to New Orleans to work in the kitchens of the Windsor Court Hotel and Restaurant Cuvée. He joined the Emeril family in 2001, but evacuated to New York after Katrina and worked there until returning for the reopening of Emeril’s New Orleans in 2005.
What Slater recommends you eat at Emeril’s:
“Make sure to order the Chappapeela Farms duck wings and don’t overlook the classics like BBQ shrimp.”
St. James Cheese Company
Photograph courtesy of St. James Cheese Company
“For amazing artisanal bread.”
- Chef David Slater
Breads on Oak
Photograph courtesy of Breads on Oak
La Boulangerie French Bakery
4600 Magazine Street, New Orleans, LA 70115
T: 504.269.3777
“The Rizzo brothers’ bakery is great for their pain au chocolat, almond croissants, and textbook baguettes.”
- Chef Anthony Scanio
Pastries at La Boulangerie French Bakery
Photograph courtesy of La Boulangerie French Bakery
View Carre Wine & Spirits
422 Chartres Street, New Orleans, LA 70130
T: 504.568.9463 | vieuxcarrewineandspirits.com
“Ask the owner Mr. Blaise to see the back room for all the really incredible high end & hard-to-find wines.”
- Chef Joshua Laskay
Vieux Carre Wine & Spirits
Photograph courtesy of Vieux Carre Wine & Spirits
“Don’t leave New Orleans without eating here because it is so cheap and good.”
- Chef Joshua Laskay
Po-Boys at Guy’s
Photo Credit: Find. Eat. Drink.
Gumbo @ Herbsaint, Cochon, Peche
701 St Charles Avenue, New Orleans, LA 70130
T: 504.524.4114 | www.herbsaint.com
930 Tchoupitoulas Street, New Orleans, LA 70130
T: 504.588.2123 | www.cochonrestaurant.com
800 Magazine Sreet, New Orleans, LA 70130
T: 504.522.1744 | www.pecherestaurant.com
“It may be a cliché but nonetheless when you visit New Orleans you must have some gumbo. For the darker, heartier gumbos developed in Cajun country visit one of Donald Link’s restaurants.”
- Chef Anthony Scanio
Gumbo at Herbsaint and Cochon
Photographs courtesy of Herbsaint and Cochon
Oysters @ Casamento’s and Pascal’s Manale
4330 Magazine Street, New Orleans, LA 70115
T: 504.895.9761 | www.casamentosrestaurant.com
1838 Napoleon Avenue, New Orleans, LA 70115
T: 504.895.4877 | www.pascalsmanale.com
“Perhaps the best way to enjoy our oysters is naked and raw. I like them at the venerable white tiled Casamento’s around the corner from my house or at Pascal Manale on Napoleon.”
- Chef Anthony Scanio
Oysters @ Drago’s Seafood
Hilton New Orleans Riverside
2 Poydras Street, New Orleans, LA 70140
T: 504.584.3911
3232 N Arnoult Road, Metairie, LA 70002
T: 504.888.9254
“You should give our local oysters a go. The baked classics Rockefeller and Bienville are fantastic. For char-broiled style with butter, parmesan, garlic and herbs. Don’t forget about a simple milk-based oyster stew or an oyster and artichoke soup.”
- Chef Anthony Scanio
Oysters at Pascale’s Manale
Photographs courtesy of Pascale’s Manale
Muffaletta @
Central Grocery
923 Decatur Street, New Orleans, LA 70116
T: 504.523.1620
“This is a great Italian grocery store. If you go any time around lunch you won’t be able to explore the aisles and shelves of Italian goodies. So go before eleven or late afternoon to do some shopping. While you’re here get half a muffaletta and enjoy this delicious reminder that once upon a time the lower French Quarter was known as Little Palermo and that this stretch of Decatur was referred to as Dago Street.”
- Chef Anthony Scanio
Oysters at Drago’s
Photographs courtesy of Drago’s
Central Grocery
Photo Credit: Find. Eat. Drink.
Hermes Bar at Antoine’s
Photographs courtesy of Hermes Bar at Antoine’s
“This is a great bakery and breakfast spot in the Marigny. Try the boudin and eggs and amazing customized cakes.”
- Chef Emeril Lagasse
“This restaurant has an amazing brunch with really good live music and staff is warm and inviting.”
- Chef David Slater
Atchafalaya
Photograph courtesy of Atchafalaya
“This kind of represents the ideal New Orleans neighborhood restaurant. There are always three or four generations eating here at any one time and the menu throws together Creole classics like turtle soup and Trout Meunière with Creole-Italian dishes such as sausage and spaghetti and eggplant casserole and pasta bordelaise. They’ve got po-boys, Creole-soul fried chicken and stuffed bell pepper too. Lubricate it all with a Sazerac or two and an Abita and bottles of Barq’s for the kids.”
- Chef Anthony Scanio
Trout Almondina at Mandina’s
Photograph courtesy of Mandina’s
Crabby Jack’s
428 Jefferson Highway, New Orleans, LA 70121
T: 504.838.2722 | www.crabbyjacksnola.com
“Check out this locals’ joint from the chef/owner of Jacques-Imo’s. Try the cochon de lait or slow roasted duck po-boy.”
- Chef Emeril Lagasse
Po-Boys at Crabby Jacks
Photograph courtesy of Crabby Jack’s
“This is a hole in the wall Japanese restaurant. This place is the real deal. They have great monk fish liver and blue fin toro sushi.”
- Chef Joshua Laskay
Monkfish Liver at Horinoya
Photograph courtesy of Horinoya
“I’m loving this new restaurant because they make a delicious appetizer of Brie fries.”
- Chef Joshua Laskay
Brie Fries at Baie Rouge
Photograph courtesy of Baie Rouge
Hermes Bar at Antoine’s
713 St Louis Street, New Orleans, LA 70130
T: 504.581.4422 | www.antoines.com/hermes-bar.html
“It used to be one of the dining rooms, but it was converted into a bar. They have great classic cocktails and live music on Friday and Saturday nights.”
- Chef Emeril Lagasse
The Franklin Restaurant and Lounge
2600 Dauphine Street, New Orleans, LA 70117
T: 504.267.0640
“This is a cool new little place that does good food and awesome craft cocktails.”
- Chef David Slater
The Franklin
Photographs courtesy of The Franklin
