In article , Bill Gibson Someone wrote: >Ive noticed several postings concerning Emerils purchase of a restaurant >in NO. Ive seen parts of this guys show on FoodTV, but to be honest I >cant get thru an entire show as I find him quite irritating. Has anyone >out there tried his restaurants or recepies? If so, some opinions please. > We ate in Emeril's in N.O. about a year and a half ago. Thought it was a bit overrated, but then that was my overall impression of N.O. as a food city. I started with the fired oysters and they were unsurpassed. Crisp, light, greasless and barely cooked. BTW, deep fat frying is, on the whole, done better in N.O. than any place else I've seen. I should have known better, but ordered a dish that sounded over-creative. I figured after a simple and staple N.O. appetizer I should give the chef some latitude. A gulf fish with andouille crust was not very successful, IMHO. It wasn't just that the andouille overpowered the fish, but the cheese in the andouille crust was the dominant flavor in a very heavy and not very rewarding preparation. For desert, I ordered a house specialty, that had been raved about on a web site devoted to N.O. food - banana cream pie with caramel and chocolate sauces. It was so sweet and gooey, that I had to keep reminding myself I was in a grownup restaurant.
New Orleans, LA