 Diners enter the dynamic Emeril's through a water arch; the glowing restaurant's focal points are its seafood bar and wine racks showcasing the various bottles. Among appetizers, New Orleans barbecue shrimp with a rosemary focaccia is a favorite; so is the pork served "two ways": as the succulent pork belly with a pineapple and napa cabbage slaw, and as a kalua pork with savory fried plantains. We also recommend any version of Emeril's masterful seafood gumbo, including whatever may be the "creative gumbo of the day." Try the seafood pan roast---fresh fish medallions, jumbo grilled shrimp and jambalaya---or the grilled and roasted double-cut pork chop with caramelized onions, apples and spinach cornbread stuffing and sweet potato purée. Emeril’s offers a daily vegetarian special, perfect for those who aren't into meat but still love seasonal, market-fresh cooking. Among desserts are Emeril's signature banana-crusted banana cream pie with chocolate shavings and caramel sauce, and bananas Foster bread pudding with rum-walnut-caramel sauce and cinnamon ice cream. |
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