Emeril’s NOLA Restaurant Reopens In French Quarter With Refreshed Look, Menu, Extended Hours
NEW ORLEANS – Chef Emeril Lagasse’s NOLA restaurant, 534 St. Louis St., reopened its doors Friday, Sept. 22, following an eight-week refresh.
The casual eatery is Lagasse’s second of four restaurants opened in New Orleans, which will celebrate 25 years of service in October 2017.
The restaurant features a varied selection of dishes inspired by the diverse flavors that have influenced the development of New Orleans cuisine, including Vietnamese and French, reps said.
Situated in the heart of the French Quarter, the atmosphere offers an industrial feel, featuring exposed brick walls washed with light, neutral colors to serve as a backdrop for artwork and bright accents. The first of three stories has been transformed into a large bar, offering banquette and high-top seating, along with a chef’s table and open kitchen.
The menu includes everything from an oyster and brie pot pie and New Orleans hot frog logs, to alligator sausage bao and oyster boudin toast. Popular items including Miss Hay’s stuffed chicken wings and St. Paul’s gumbo remain on the menu. Other favorites are available as standing daily specials, including the duck confit pizza, garlic crusted Gulf drum and the buttermilk fried chicken.
The bar program features both classic and signature cocktails, like the NOLA Lemonade, along with wines by the glass, available in both five- and eight-ounce pours.
At the helm is Chef Philip Buccieri, who is no stranger to Lagasse’s famed French Quarter eatery, reps said. The Johnson and Wales graduate started as an intern in 2011, and was hired as a full-time cook just three months later. He served as executive sous chef before his most recent appointment.
He brings his own straightforward approach to cooking with a focus on locally sourced, seasonal ingredients. As chef de cuisine, he works closely with Chef Lagasse to continue to offer guests inventive and delicious dishes, reps said.
NOLA serves lunch and dinner Sunday – Thursday, 11:30 a.m. – 10:00 p.m., and Friday – Saturday, 11:30 a.m. – 11:00 p.m.