Restaurant Details

Chef Emeril Lagasse's flagship restaurant offers his bold-flavored takes on contemporary New Orleans cuisine. A whole truffle fried chicken is served with crawfish boil fixings, including crawfish, corn, potatoes and Brussels sprouts. Char-grilled swordfish comes with parsley pesto, walnut crumbs, feta and white clam-mirliton bolognese. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

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