It seems that as this summer drags on, the restaurant specials get better and better. The annual, centrally-organized Coolinary dining discount program doesn't begin until August, but recently three of the city's most high-profile chefs -- Paul Prudhomme, Emeril Lagasse and John Besh -- have begun promoting their own summer specials to get customers out to their restaurants.
Start ordering drinks, add on the tax and a respectable tip or have someone at your table tempted away to order from the regular menu and the overall price will, of course, rise. But as advertised these deals do seem enticing.
The special at K-Paul's Louisiana Kitchen takes its theme from the restaurant's 30th anniversary this month. This "Three-For-$Thirty" deal is a three-course meal for $30, including a glass of wine. The choices for the special change, but here's a sampling of the entrees: blackened pork chop, panéed chicken breast with jambalaya, blackened sirloin steak with brown garlic butter or pan-fried flounder with shrimp and brie cream.
Meanwhile, all three local restaurants from chef Emeril Lagasse are pitching in for a unique summer special series dubbed Cuisines of the World. From now through Sept. 30, the chefs de cuisine at Emeril's, Emeril's NOLA and Emeril's Delmonico create special menus riffing on different cuisines from around the world, including France, Italy, Spain, Morocco, Greece, India, Vietnam, Polynesia and Brazil.
Here are all the details. But the gist is that $35 buys a three-course meal at any of the three local restaurants. For the rest of July, chef David Slater, at Emeril's flagship features Spanish cuisine, chef Josh Laskay, at NOLA does French and chef Spencer Minch at Emeril's Delmonico does Italian. There is a further discount for people who want to commit to a three-meal deal and restaurant hop during the three-month-long special.
The summer deal for John Besh's August begins this Friday, July 24, and continues through Sept. 30. As far as I can parse from the press release, this is a $40, four-course meal. The selection will change at some point, but to begin it will include. . .well, here's the straight text from the publicist:
Warm Salad of Pied du Veau with crispy veal sweetbreads and fresh hearts of palm; Silver Queen Corn Riz en Boule with pecan wood bacon, cipollini and chanterelles; Hand Rolled Spaghettini with clams, mussels, and blue crab with spicy tomato and fresh basil; and Napoleon of Nougatine with Valhrona chocolate bavarois and salted toffee ice cream. The tasting menu will change, as all do at August, according to the pick of seasonal produce.