Chef Emeril Lagasse Plans New Restaurant In New Orleans

Photo credit: EmerilsRestaurants.com

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James Johnson is a writer originally from New York City. She has lived in the South for the last 15 years and enjoys Creole cooking and shrimp and grits.

Emeril Group To Open 34 Restaurant & Bar In New Orleans

This new establishment will join the ranks of Emeril’s and Meril, as well as Emeril’s Brasserie at Harrah’s and Emeril’s Table at the airport.

A spokesperson emphasized Chef Emeril Lagasse’s Portuguese heritage as a defining influence on the restaurant’s concept. Lagasse’s early culinary experiences with his mother, Hilda Mederios, have been instrumental in shaping his passion for cooking.

As he has been for the past few years, Lagasse’s son E.J., who serves as the chef patron at Emeril’s, will be right by his dad’s side for the new project.

The restaurant’s name, “34,” symbolizes the partnership between Emeril Lagasse the third and fourth generations.

According to a spokesperson for the Emeril Group, 34 will offer an immersive dining experience centered around tapas-style shared plates, a jamon bar, and a diverse selection of wines and cocktails with international flair.

The Emeril Group, established in 1990 with the opening of Emeril’s flagship restaurant in the Warehouse District, has since expanded to operate 20 restaurants across the country. Currently, the group manages active operations in New Orleans, Las Vegas, and Miramar Beach, Florida.

Final Bite

The new New Orleans restaurant from Emeril means instant brand recognition as the acclaimed chef has made numerous TV appearances and hosted over 2,000 shows on the Food Network. Additionally, Lagasse has been a guest judge on Bravo’s popular culinary competition, “Top Chef,” for four seasons.

New Orleans is a foodie paradise, and its festivals are no exception. Each event boasts a distinct culinary identity, from the spicy gumbo and po’boys of French Quarter Fest to the Creole and Cajun delicacies of the Treme Creole Gumbo Festival. Every bite is an explosion of flavor that complements the festive atmosphere.

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James Johnson

James Johnson is a writer originally from New York City. She has lived in the South for the last 15 years and enjoys Creole cooking and shrimp and grits.