The popular eatery is a culinary shrine to Emeril Lagasse, the famous TV chef who occasionally makes an appearance. And although the modern interior of the restaurant with its 30-foot ceilings, blond woods, second-story wine loft, and lots of galvanized steel looks nothing like the French Quarter, the hardwood floors and linen tablecloths create an environment befitting the stellar nature of the cuisine. Entrées, which change frequently, may include andouille-crusted
pan-roasted redfish with creole meunière sauce, pork chop with green mole sauce and tamarind glaze, and barbecue-glazed salmon with homemade andouille. Reservations are usually essential, but there's a chance of getting a walk-in seating if you show up for lunch (11:30 am) or early for dinner (5:30 pm).