Emeril Lagasse kicks it up a notch as Top Chef goes to New Orleans
February 16, 2009 by Faith Whitfield
Filed under Reality TV, Top Chef
The final chef’testants will need to “kick it up a notch” to impress famed chef and restaurateur Emeril Lagasse in the eclectic city of New Orleans on Bravo’s “Top Chef,” with a supersized episode and a shocking twist that changes the face of game as the field is narrowed from four to three on Wednesday, February 18 at 10 p.m. ET/PT. The three finalists face an extra special challenge and the winner will be revealed on Wednesday, February 25 at 10 p.m. ET/PT, on the season finale of “Top Chef: New York.”
Lagasse, chef/proprietor of Emeril’s Restaurant, NOLA, and Emeril’s Delmonico in New Orleans said about his experience on “Top Chef”: “In Louisiana, we have an amazing selection of local ingredients: andouille sausage, frog legs, turtle, catfish and rabbit. I was interested in seeing if the chefs would venture out and really try to explore our local flavors and culture. The challenge for some was finding a balance between the bold spices we love and their own personal style. All I can say is that you’ll definitely want to go back for seconds for some of their final dishes!”
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Correction on the location. It was 800 Tchoupitoulas
I recently made a visit to the Emeril’s on Toulouse on 4/15/09. I watch your shows whenever I can, and was very impressed with the way you served the military guy even the one in the plane. My comments are not favorable. When my vehicle was “valet” parked I walked in to your establishment, and was “half greeted”by the hostess. I did not have a reservation, and was then informed that (it was 8:20pm at the time I walked in) it would be approximately 8:45 pm, before we could be seated and informed us that the “bar” was open. Why would I want the “experience” of dining in a restaurant to sit and eat at the bar, that’s what you would do at “59 Diner”. I proceeded to find a place to seat. I continued speaking with a relative, of whom was still upset about my staying a week at the Ritz – Carlton and not staying with them (this was my me time to explore the culture of New Orleans), when it donned on me that the hostess did not take my name down and it was now 8:55pm. Attitude by this employee was deplorable, I was informed these guests had reservations.So, was I being informed that everyone has a reservation, your palate cannot dictate your choices? Finally, after a few minutes we were seated not far from where we were waiting. next experience, I ordered a “champagne martini”, I was presented a “champagne”, in a fluted glass. Was I being dismissed as if I was not aware of what I was ordering? I then asked the waiter(Jeremy) of whom actions “appeared” that we were a bothered, that what I was handed was not a “champagne martini”, he stated he would get with bartender, I was then handed another “fluted glass” this time with “sugar and red flavor” added into the glass. I then spoke with a “waiter passing by ” and explained to him what I wanted but this time requested a “french martini” and I added the champagne. BAM. That was not hard. Another guest arrived later, she was lost and it was close to closing, so she did not get to look over the menu. By this time another waiter came by “Burrell”, He is definitely a “Keeper”, he served, and was ever so southern, polite and manner able in comparison to Jeremy. I wanted turtle soup, NONE. My palate was changed. I ordered the wild mushrooms and pasta, your salad (not pleasing) and the “barbecued lamb) DELICIOUS. Them a relative noticed a “hair” in the food. The maitre d was prompt and offered to take off the bill.
I love you Emeril, but my experience at Ralph and Kacoo’s left me singing and praising their service and food, and before I was half finished they were checking back to see “is it to your liking, is there anything else you would need”. Not so at your restaurant on Toulouse. I was so ever disappointed. My family is from Louisiana and there was no “southern hospitality received at this restaurant” that I am so familiar with receiving. Cafe Du Monde gave me better service, and as you know they are a “beignet house”. But “Burrell” was the only employee that salvage a little “ray of redemption” for the restaurant. In one of your private rooms (banquet perhaps) dining was enjoyed by “Entergy” and some out of the country guests, of whom were of Asian descent. Why was my dining experience not as theirs? I wanted to “sample” more but the experience was “closed down” by attitude. I did happen to see “the chief or one of the chief’s” and thanked him for the delectable meal that I savored. My first thought was to go to “Nola’s”, but my relative stated this one was by standards better, not in my book. And I also love to cook.
I am not an over weight person,but I love to “create different food balances: drinks to complement and create presentation that get raves (small crawfish I am, just kidding). I know and can tell by your cooking and your “blending” this restaurant should have given me that “feel/pristine of what you started as” also. What say you? I could not “Laissez les bon temps roulez!!!!
Your response would be greatly appreciated with a “southern offering” that will make it all better.