Description

You might well feel that Emeril Lagasse is omnipresent. This incarnation is a steakhouse version of his hard-core classic Creole restaurant; this ever-so-slight twist is just enough to make it a superior choice over the more disappointing New Orleans locale. It's set in two dining rooms; the left one is '70's den ugly -- choose instead the Neutra/Schindler-influenced right side.You can try Emeril's concoctions, plus fabulous cuts of red meat. You can't go wrong with most appetizers, especially the superbly rich smoked mushrooms with homemade tasso ham over pasta -- it's enough for a meal in and of itself. The same advice holds for any of the specials, or the gumbo, particularly if it's the hearty, near-homemade country selection. If you want to experiment, definitely do it with the appetizers; you're better off steering clear of complex entrees, no matter how intriguing they sound (such as a 1-night special of foie gras-stuffed ahi tuna). The tableside-made Caesar was dubbed "transcendental" by one astute diner. We've found the entree specials to be generally disappointing, while the more deceptively simple choices are more successful. The bone-in rib-eye steak is rightly recommended (skip the gummy béarnaise sauce in favor of the fabulous homemade Worcestershire or A.O.K. sauce). Sides are hit-or-miss -- the creamed spinach was too salty, but a sweet-potato purée (a special, but maybe they'll serve you a side if you ask sweetly) is most definitely a winner. Too full for dessert? No, you aren't. Have a chocolate soufflé, a bananas-Foster cream pie, a chocolate Sheba (a sort of dense chocolate mousse), or the lemon icebox pie, a chunk of curd that blasts tart lemon through your mouth. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.