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Emeril's New Orleans Fish House Announces Jean Paul Labadie as New Chef de Cuisine - Food & Beverage Magazine
Emeril's New Orleans Fish House Announces Jean Paul Labadie as New Chef de Cuisine.
Posted: Fri, 26 Aug 2016 07:00:00 GMT [source]
We arrived on time and were immediately shown to our table. The tables were covered in heavy linen tablecloths, and set with Emeril’s New Orleans Fishhouse emblazoned plates, and full silverware settings. After our servers introduced themselves and took our drink order, a server delivered a basket of corn muffins and focaccia, and butter.
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It was served with wasabi and pickled ginger, as well as a spicy cucumber salad. A crumb coating on the outside of the sushi was crispy, and the salmon tender and perfect. Salmon is an assertive flavor, and the creamy cilantro topping balanced it out well. We dined at Emeril’s on a Wednesday evening with an early reservation.
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Though we were full to the brim, this was the perfect crowning touch to a lovely meal. As with all the dishes, the plating was artful, and the dish a tasty treat from beginning to end. Chef Emeril Lagasse brings his love of fresh seafood and signature “New New Orleans” style of cooking — a twist on Louisiana’s classic Creole dishes — to his NEW Emeril’s Fish House located at Sands Bethlehem. On the menu, you’ll find Chef Emeril’s kicked-up versions of market fresh fish and shellfish creations alongside flavorful steaks and inspired pork and chicken dishes. Turning out daily seafood snacks and specials nightly, the Emeril’s Fish House food bar and dining room overlooks the promenade leading from the Sands Hotel to the nearby Sands Casino floor. Emeril’s now serves chef tasting menus exclusively and was redesigned from kitchen to dining room around this more refined approach.
What tasting menu would be complete without a decadent dessert? After the final round of table sweeping, dish and silverware replacement, Derek returned with our last course. It was Apple Cheesecake, and was complete with crumb topping, caramel sauce, and whipped cream, garnished with a mint leaf.
Blue Crab and Roasted Pepper Fondue
We tried something new, and ordered the six-course Chef’s Tasting Menu, as well as several appetizers. This provided a small taste of an exciting array of different dishes. An optional wine package was available with the tasting menu, for those who wish a wine paired with each dish. Emeril Lagasse may be an institution, and we may all feel like his recipes are easy and quick, but dining at his restaurant and trying the food as it’s intended to be served is an entirely new world. Far from “bam,” “smell-a-vision,” and the other kitschy terms we’ve come to know and occasionally mock, Emeril’s embodies delicious food, stunningly presented by a staff that takes competence to new levels. Our final starter to arrive was the Avocado and Blue Crab Cakes.
It featured mixed baby greens, avocado, flavor-infused oils, and Parmigiano Reggiano cheese. This salad also had a liberal, delectable amount of capers. The salt of the capers, and the cheese, and the cold shrimp was almost a finger-licking marriage of flavors. Only the linen tablecloths and napkins kept decorum in place. It arrived on grilled vegetables, with a portion of stone ground grits, and topped with Creole meuniere butter sauce. Not a grits fan, this dish converted me. The buttery sauce, the nutty crust, the vegetables all contributed to a solid, savory dish that would appeal to anyone’s need for comfort food.
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They had recommendations, and were so accommodating that there was little they weren’t prepared for. When I requested a glass of milk, the unflappable response was “Whole or 2%? ” They even asked about the order we wanted our dishes delivered to us. Our plates and silverware were replaced between each course, after a staff member came by with a tool to sweep up crumbs from our table.
Emeril's New Orleans Fish House
The remainder of the restaurant is filled with more traditional table-and-chair seating. For as busy as Emeril’s quickly gets, the noise level is well controlled. Past the entrance, the first focal point is the bar, lying front and center in the restaurant.
We began with an appetizer, the Blue Crab and Roasted Pepper Fondue. The fondue was served in a small flat bowl, topped by a big pile of crab pieces. Beside the bowl was an avocado, roasted cipollini onion, and tomato salad, as well as cumin-and-chile-dusted breadsticks. The salad was acidic, and cut through the richness of the crab and cheese beautifully.
It felt very luxurious, like there was an endless cast, catering to our every need. Last fall, the flagship restaurant for Emeril Lagasse reopened after a thorough revamp with a new menu and style of service, a dining room and kitchen redesigned around the new approach and the celebrity chef's son E.J. Thus finished with our appetizers, we moved into high gear with the remainder of our tasting menu. It was a single scallop set on sautéed shiitake mushrooms and green onions, and the plate was drizzled with Chinese mustard sauce. It was sweet and succulent, and the mustard sauce pungent and tangy. Our second starter was the Tempura Fried Sushi Salmon Roll.
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