Enter this boisterous spot, chef Emeril Lagasse's first Las Vegas restaurant (and one of the city's earlier celeb-helmed eateries), under an arch of water spouting from a wrought-iron fish. Creative dishes, like fried creole-marinated calamari, Hudson Valley foie gras on a peach tart, and Louisiana cedar-plank campfire steak, are exquisitely prepared. A sommelier will guide you through the selection of some 2,000 wine bottles in the wine tower. Finish with a slice of banana cream pie.
Posted by frankie from orange county, ca. on 11/17/07
I've been to Wolfgang Puck's various restaurants, and not been too impressed, so didn't expect much from Emeril. Boy, was I wrong!!! Everything here was just so darn tasty! My Texas Redfish encrusted in pecan topping was the best fish I've ever tasted, DH's filet mignon topped with a crab sauce was unbelievable, and the signature banana cream pie was just delicious. Even the after dinner coffee was extra tasty ... a dinner to remember ... next time I go to Vegas, this'll be one of the first places I return to.
Posted by FeChefPhx from Phoenix, AZ on 2/19/07
We had the pleasure of dining at Emeril's for my father's 60th birthday party. We were delighted by the waitstaff, as they were attentive and very knowledgeable about the appetizers and entrees. We were dazzled by the skill and thoughtfulness each dish was prepared with. The seafood gumbo was highly seasoned, incredibly fresh, and absolutely delicious. My seared scallops with shrimp in chimichurri sauce bursted with flavor and the proteins were cooked perfectly. We look forward to many return visits.
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