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Dessert: Chef Emeril Lagasse is personally supporting banana growers all over the world. And it's because of the banana cream pie that has been on the menu at Emeril's, his flagship restaurant that is celebrating its 25th anniversary in 2015, for each of those 25 years. With eight to nine bananas to a pie, and as many as 30 pies sold on a busy day, the demand for the tropical fruit is never ending. Made with heavy cream, eggs, vanilla bean, the custard is beyond decadent. Add caramel sauce, shaved chocolate and sprigs of mint, and this is BAM dessert is in the New Orleans hall of fame.

Creole: Barbecue shrimp, homemade andouille sausages, andouille crusted drum - these are just a few of Chef Emeril Lagasse's signature dishes. Emeril's, Lagasse's flagship restaurant that celebrated its 25th anniversary in 2015, remains a destination eatery poised at the intersection of traditional Creole and modern flavors. Lagasse, who had his start at Commander's, pioneered the dining scene in the Warehouse District long before it was the hub it is now. The restaurant's cuisine, now under the watch of chef de cuisine David Slater, remains on point. The barbecue shrimp is one dish that will never leave the menu, a spicy, peppery meld of flavors that will never go out of style.

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Local Expert Beth D'Addono Says:

Creole: "Banana cream pie has been on the menu for 25 years, order it."

Best for Creole Because: Emeril just celebrated the 25th anniversary of his flagship restaurant and it's better than ever.

Lunch Menu

Salads & Soups

Dinner Menu


Bar Menu

Emeril's Specialty Cocktails
The Old Classics
The New Classics
Local Favorites & Microbrew Beer

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