19-year-old E.J. Lagasse is pioneering a fresh chapter at iconic New Orleans establishment Emeril's, founded by his father in 1990. E.J.’s menu sings the praises of Louisiana's food heritage along with local, organic, and seasonal produce, giving each dish a truly regional voice. E.J. is reimagining the classics but with his own contemporary twists. The beloved Potato Alexa is now adorned with an indulgent truffle and parmesan mornay, while Louisiana’s essence is captured in a decadent Oyster Stew gently laced with Herbsaint cream. The commitment to locality is demonstrated in dishes like the Barbecued Maine Lobster Gumbo, which marries local rice with the Holy Trinity of Cajun cooking (onions, bell peppers, and celery), and a sumptuous Wagyu with a rich beef jus. Vegetarian specialties share the spotlight, with a refined Cauliflower and Caviar dish in a smooth allium velouté. E.J.'s inventive spirit is unmistakably present in dishes like the Scorpion Fish with Louisiana corn and fresh greens, and the White Sand Homestead Farm Quail in a risotto of Southern Grains. Each dish shows diners E.J.'s unwavering dedication to sustainability as well as culinary evolution.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
