Emeril's Brasserie — Restaurant in New Orleans

I was told that we were the first ones to try the new Chef’s tasting menu. The amuse-Bouche was frozen zapps with caviar and creme fraiche. The concept is great, but I feel it is short in execution. There needs to be a better balance of all the ingredients so that the eater is not left with the overpowering flavor of the frozen Zapps. The second course was a blue crab ravigote. It came along with Moët Chandon Ice which provided a great paring. The crab was delicious as well as the avocado mousse, but the overall dish could have used a little acidity as well as a hint more of jalapeño. The third course was spaghetti bordelaise. The dish was a perfect combination of pancetta and well cooked shrimp. It was paired with a delicious Montinore Pinot Gris. The chef who presented and explained each dish surprised us with a delicious fried quail. The elegant breading with the perfect amount of spice made this dish delicious. The fourth course was beef bourguignon It was was a great interpretation of the classic and it was paired with Daou Cabernet Sauvignon. The meat was cooked using the sous vide method. Finally the dessert was tart tatin. The crust was delicious and the apples perfectly cooked. The service was a little disjointed at the beginning, but it picked up as the dinner took place. Our server, Kalil, was personable and professional. The supervisor, Natasha, keep an eye on us and provided us with a great experience. All in all, I recommend this place. I know that as time progresses, the little issues will be addressed and customers will experience a great...

If you are coming to New Orleans and expect to receive the legendary Emeril hospitality and attention to detail, you won't be receiving here at this bar. I have always heard wonderful things about Emeril, but I am afraid that he might not be as involved with this location as his other locations. Sadly, getting a decent glass of wine in this casino is almost impossible, but I thought I would try the bar in front of Emeril's Brasserie which was part of the restaurant. When I approached the first night, this server (I hesitate to call her a mixologist or bartender - she didn't do anything to earn that title. Told me to "Get my arm off the bar" and sloshed my arm when I wasn't fast enough with a wet, dirty bar towel. When I asked her what wines they had by the glass, she seemed offended that I actually had an intelligent question, and scowled at me and mumbled they had red and white instead of just showing me the bottle like a properly trained professional would. I paid $16 for a glass of mediocre wine that the entire bottle would sell for under $10. I didn't mind paying a fair price for a decent wine, but I wasn't given that option. When we came back the next day she was in an even fouler mood, and when we mentioned after waiting for 15 minutes that she waited on someone else before us, she told us to go to a different bar. With the Super Bowl right around the corner, I can't imagine how much money is going to be lost by having this grinch...

I visited Emeril’s Brasserie in New Orleans for brunch and was immediately impressed with the location and overall ambience. The space is stylish, modern, and welcoming—definitely the kind of setting you’d expect from a well-known name like Emeril’s.

For my meal, I ordered the NOLA Breakfast, which includes eggs, breakfast potatoes, a biscuit, and a choice of meat. Unfortunately, my experience with the food was inconsistent. My first plate had turkey sausage with a noticeable hair in it. To the restaurant’s credit, my server Deyira was extremely kind, professional, and quick to address the issue by sending the dish back to the kitchen. When the second plate arrived, the biscuit was burnt, which again took away from the experience.

Once I finally received everything properly, the food was decent. The potatoes were well seasoned, and the flavors overall were solid. However, I specifically requested my eggs fried hard, and they arrived undercooked. While still edible and tasty, it was not exactly what I ordered.

Service from Deyira was the highlight—attentive, polite, and apologetic throughout the mishaps. That level of care is what saved the experience from being worse.

Overall, Emeril’s Brasserie has a great atmosphere and potential, but my brunch had too many kitchen execution issues to fully enjoy. I’d be open to returning because of the location and service, but I’d hope for a more consistent dining...