 Old Tuscan monastery-style arched ceilings set the tone for Emeril Lagasse's 260-seat steakhouse. A New England native renowned for his New Orleans eateries, Lagasse combines the two influences in his imaginative creations. Among starters, Emeril's signature New Orleans barbecue shrimp with savory rosemary biscuits and classic steak tartare with traditional garnishes and toast points are winners. We like the roasted butternut squash ravioli with duck confit and sage brown butter sauce sprinkled with toasted hazelnuts and Parmesan. Pork tenderloin might be served with braised bacon, cooked greens and Creole-mustard reduction. Charbroiled steak favorites are filet mignon, bone-in New York strip, rib-eye and Châteaubriand for two carved tableside. Tournedos au poivre is accompanied by roasted shallots, haricots verts, a Parmesan-crusted baked tomato and brandy-peppercorn sauce. Emeril’s barbecue salmon is served with andouille sausage potato hash, spicy onion crust and homemade Worcestershire sauce. Save room for the banana cream pie with whipped cream and caramel sauce. An extensive wine-by-the-glass selection enhances the hearty cuisine.
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