text: Been here twice now and each experience was solid From the decor to the service to the cuisine selection and preparation this is a quality night out for those evenings when you want to step up your game nnSo I get that whenever you have a celebrity restaurant there are a number of expectations that come with that concept Emeril Lagasse is generally thought of as a product of New Orleans and purveyor of all things creole If that is what you expect this is not a place for you If instead you expect quality and inventive cuisine that takes risks but has the pedigree to pull it off then you will be a happy campernnThe concept at e is generally farm to table with a very hefty dose of fresh seafood thrown in Wherever possible emphasis is placed on localsouring ingredients that are inseason to emphasize freshness and flavor This means the menu changes and there are chalk boards on either side of the open kitchen to advertise the best of the local finds for that daynnYoull first notice from the numerous crudos to the oyster selections that seafood is predominate here Grilled calamari ceviche and a trio of fish crudos all stand out The extra Bam here though is in the details Tangerine infused oil with a garnish of micro cilantro for example takes hamachi from good to something memorable This is a theme throughout almost all of the dishes the small details that combine to make a meal pop nnA spinach salad with fresh feta and a local honey vinaigrette comes together and stands out as does buttery scallops in a crab broth seasoned with leeks and fennel These little details are easy to miss on the menu as the dishes are listed with the main protein in bold and bigger type above the rest of the description My advice take your time with the menu and spend time talking with your server before making a selection Our servers have always been very well versed on the menu and quick to fill in the gapsnnThe wine list alone is laudable with numerous selections by both the glass and the bottle Do check out the bar wall for daily wine specials But you simply must check out the drink menu too Emeril likes his drinks less on the sugary side and more on the natural flavor side so that the particular alcohol always plays a roll in the taste My wife adores the tangerine mash made with bourbon as it is both unique and the flavors complimentary without being cloyingly sweetnnThe desserts are also a necessary mention Everything is handmade daily from the graham cracker crusts to the ice cream sides by very talented hands While you might be tempted to skip it I can assure you dessert here is not an afterthought and you should save roomnnMy one quibble our meal costs are always deceptively high here This is not the restaurants fault per se but rather a creature of their pricing The crudo and appetizers and even salads and soups all seem reasonably priced in the solitary sense but this quickly adds up on the final bill I know this is user controlled but to get a decent sized meal that explores the menu be prepared to pay some bucks Not bad as a special occasion but that also means this place will not be a weekly regular Still it is nice to have something to look forward to e is for me too