Michael, what if someone who doesn't eat fish/seafood goes to a seafood restaurant? Should they be upset because the chef doesn't want to make them a steak?

sf7307,

So you meet people at a convention in SF. You are having drinks and someone suggests that you go to Scoma's for dinner. The group OKs it. Do you back out because it advertises itself as a fish & seafood restaurant, or do you try to exercise a veto, or do you go along thinking that you might still find something on the menu? It turns out that Scoma's has vegetarian and meat only dishes.

Move the scenario to New Orleans, and if the example of Emeril's in an indication, you are out of luck. That's the cultural difference.

Generally I would think that restaurants would take into account the variety of food options on the same grounds that skiing resorts that banned snowboards eventually caved in: ban one snowboard can mean losing 3 skiing clients who were with the solo snowboarder.

Michael, you've turned this around -- I don't disagree at all with the idea that the restaurant might want to be in a position to accommodate vegetarians, non-seafood eaters, diners with allergies, etc., because it's probably good for business. I just don't think the vegetarian diner has the right to be upset that the restaurant chooses not to.

The OP seems upset at the service and he has a point; I'm not sure that the vegetarian was upset. It is difficult to imagine that the pasta dishes or the salad dishes offered on Emeril's menu could not be modified. Somebody was having a bad day. The refusal makes one think that the preparation is not last minute, which is the logical explanation of why no modification was possible. That would be something to avoid.

Sf7307,

I am sorry, I keep posting something unrelated to the original topic. I guess, I was so shocked, that wanted to share... I have no doubts in what you are saying, and this is what I've heard regarding the restaurant, before I went there. Apparently, they differ from loacation to location. The one in Miami, was schockingly bad. That was a big surprise and the dissapointment...

Michael, please go back & read all the posts prior to making an assessment. The OP wasn't even there & after much discussion it appeared to many that the OPs' partner was indeed, the one out of line, not Emeril's.

SAnParis2

<i>Many of you assume that Jack went into the restaurant with an attitude; he didn’t. I’m the one in the family with attitude. He went to Emeril’s because his business associates really wanted to go there. The menus on the internet were not the menus in use the night they were there. Many seem to have fixated on my mention of pasta. There was a pasta dish on the menu; he asked if he could have it without the sauce. He'll eat anything that doesn't have meat in it; I'm the demanding diner.</i>

How did I misinterpret the OP's original post? And apparently someone was having a bad day since Emeril's apologized, but when?

Ackislander

I've ordered cappuccino all over Italy at all times of the day. I just asked; I assume they could have said no, if they wished, but they never did. I don't consider it an act of disrespect to put their cappuccino machine to use at whatsoever hour, since after all, it's before 11 a.m somewhere in the world, at any given time...

France, on the other hand, is a different ball game. In a bistro in Carcassonne, we had a most charming waiter. Notwithstanding the menu had at least 14 different appetizers on it, the waiter impressed upon us the desirability of ordering the chef's 'specialite'. (sorry, have forgotten how to get this keyboard into typing the appropriate accent over the final 'e'. )

Anyway, when we overheard him doing the same with every single other diner in the place, we got the point and ordered what I suspect was the only appetizer available - the aforesaid specialite. But the waiter had been so charming, we were happy to oblige... ;)

From Emeril's Website:

Our Emeril’s Salad
with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons
$9

Arugula, Endive & Radicchio
Tossed in a Walnut Vinaigrette with Maytag Blue Cheese and Candied Walnuts
$11

Then, there are several cheese courses to choose from also.

You'll need to read the whole thread, the OP, has, btw, left the building.

<<...the OP, has, btw, left the building.>>

probably best

nor is banana cream pie
_________

But it can be!


I have to wonder why pasta without the sauce would be a problem unless the dish was pre-prepared which would be a huge surprise at a good resto. It truly sounds like the chef was in a little snit about "substitutions".

Also, Michael, your statement: A life-long vegetarian is, in my mind, no different than someone with an eating disorder or allergy---is really incorrect. A vegetarian won't break out in hives or keel over in shock by eating a piece of meat. An allergy is not a choice.

Of course he was ordering off the menu--there were no vegan selections on it. It looks as if this is a very old post--surely top chefs are catching onto this important segment of the population.

Why would you revive this?

>>Why would you revive this?<<

Very weird - linda_bond_7927 registered just to top the thread. And the OP Hal was nuked (but the thread was left in place).

I don't know, but an Emeril Banana Cream Pie sounds good.

spirobuilding, an Emeril banana cream pie is more than good; it is a delectable treat!

I still DREAM about an Emeril banana cream pie, and it's been 3 years since I was there!

I've made it. The reason it is good is that in one 9" pie it has
4c heavy cream
1.5 cups whole milk
3 lbs bananas
5 eggs
1.5 c sugar

This is wIthout the crust and the chocolate and caramel sauces!!!!

http://www.foodnetwork.com/recipes/e...pe2/index.html

I thought it was very good. The best Banana Pie I've had was at Mammy's Cupboard in Natchez. It was a Banana Carmel pie.