Emeril’s, chef Emeril Lagasse’s iconic New Orleans restaurant that debuted in 1990, has reopened its doors after a three-month renovation. The space was redesigned under the guidance of Emeril’s son, chef E.J. Lagasse.
Working with local architecture firm Rozas Ward, the Lagasse family created a contemporary, timeless interior design concept. The new dining room features banquette seating, floor-to-ceiling venetian plaster walls, and dark walnut wainscoting.
The design intention was for “guests to feel invited into the dining room, and for them to feel like they are in New Orleans,” says E.J. Lagasse, chef patron at Emeril’s. “We made the room smaller because we wanted it to feel more intimate for guests. We also wanted to incorporate elements that encapsulate New Orleans—our music, artwork by a local artist, and our menu inspired by produce from the area’s most dedicated farmers, fishermen, and purveyors.”
The restaurant’s bar has been updated with modern gold pendant lights and an illuminated milk glass back bar. In the library area, custom walnut bookcases display cookbooks and wine.
The food bar has been replaced with floor-to-ceiling glass to allow for a view into the kitchen, which carries a neutral palette with white countertops and large custom stainless steel islands flanking both sides of a green stove.
As part of the renovation, the Wine Bar at Emeril’s has opened adjacent to the restaurant. This space is characterized by dark, large format tile floors and walnut banquettes with velvet upholstery.
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