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A #SeriousSandwich Lunch at Emeril’s New Orleans Restaurant

As many of you know, last month I participated in a cookalong for Chef Emeril Lagasse’s new cookbook Kicked-up Sandwiches.  It was such a great time, and if you’re interested, you can see all most posts here.  Last last month, I met up with Camille from Emeril’s PR team to have lunch at Emeril’s New Orleans restaurant here in New Orleans and try a few of the sandwiches from the cookbook.  Many of Emeril’s 13 restaurants are putting a few of the sandwiches on their menus.  Being the lover of sandwiches that I am, I was delighted to be able to join Camille for this lunch.

Our lunch started with a lovely little amuse-bouche, a tiny bite-sized hors d’oeuvre.  We had a delightful little deep-fried duck confit boudin ball dabbed with a little pepper jelly.  It was delicious.  Very well-seasoned and packed with flavor.  My appetite was whet.

Duck Confit Boudin Ball

Next up, a soup course because, hey, half of three sandwiches isn’t enough, right?  Exactly!  Plus, there’s always room for a good soup in my book.  This soup was a smoked tomato bisque with crabmeat and Parmesan cheese.  The smokey tomato flavor was very satisfying. It was balanced and not over-bearing.  The soup was also slightly sweet, probably more due to the crab, although tomatoes can have a slightly sweet quality to them as well.  I didn’t really taste Parmesan cheese, but I’ll just have to trust it was there.  All in all, a great soup.

Smoked Tomato Bisque

Then we dove into the sandwiches.  The wait staff was kind enough to bring them out to us one at a time.  This was great because we got to eat each when it was very fresh, the way a regular restaurant patron would experience them.  For me, the best part was that I had made none of the three sandwiches on Emeril’s menu so I was getting to try new things. This now makes 10 sandwiches that I’ve tried from Kicked-Up Sandwiches.  And I want more!

Our first sandwich was the roasted beet sandwich with goat cheese served on pumpernickel with a small arugula and watercress salad.  I saw several other bloggers make this sandwich, and I was intrigued.  It did not disappoint.  The beets were perfectly cooked, and the pumpernickel was crispy. It had been grilled with butter on the outside so it was crispy and crunchy.  There was a little watercress and goat cheese along with the beets, and it all made for a tasty sandwich.  The watercress and endive side salad was also good.  It was lightly dressed and complimented the sandwich well.

Roasted Beet Sandwich

Next up was the chorizo and sautéed pepper sandwich.  Pictured below is the whole sandwich, but I did eat only half.  The sandwich was served with these super-thin shoestring potatoes.  They were so crispy and delightful.  I loved them (I love potatoes in general). The sandwich itself was also very tasty.  Chorizo is a very robust meat with lots of spices in it, and it was balanced well with the peppers, onions and roll that it came on.  It was very well-prepared and totally tasty.  Sadly, I wasn’t able to finish all of it because by this point, I was starting to feel a little full and knew we had a way to go.

Chorizo and Sautéed Pepper Sandwich

The last sandwich of the day was a fried oyster po’boy.  I just HAD to save room for that sandwich, and I’m so glad I did.  The oysters were perfectly fried, and the sandwich was dressed with a spicy jalapeño mayonnaise, bacon (!), and mashed avocado.  The po’boy bread was light and crispy and complimented the sandwich ingredients well.  I’ve never had an oyster po’boy dressed exactly like that, but it was very good.  Surprisingly, the avocado complimented the oysters very well.  And the bacon, well, bacon’s good on pretty much anything!  Oh, and let’s not forget the fries!  They were crispy and well-seasoned and delicious. I love a good French fry, and these were definitely tasty.

Fried Oyster Po' Boy

Finally, if you can actually believe it, we had some dessert.  I feel like my stomach has this little separate pocket for dessert because I can almost always eat some, even if I am really full.  I’m glad I saved room for this one because it’s the signature dessert of this restaurant. It’s a banana cream pie topped with whipped cream, caramel sauce and shaved chocolate.  The banana cream is actually studded with fresh bananas as well, as you can see below.  We actually had what was considered a “small” piece of this cake, and it was still huge!  But so delicious.  I love bananas and rarely get to indulge in a good banana cream pie.  Great way to finish our lunch.

Banana Cream Pie

Overall, our lunch was fantastic.  The company was great, the restaurant is lovely and the food is delicious.

If you’d like to make these sandwiches yourself, you can order a copy of Kicked-Up Sandwiches and experience all Chef Emeril has to offer with this excellent new resource.
Emeril's New Orleans on Urbanspoon

 Note:  While I was given a complimentary lunch, all thoughts and opinions are my own.

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  • Paula

    I wonder what is being added to his restaurants here. Guess I will have to go find out! That banana cream pie looks serious. My waistline can’t take your blog any longer (of course it won’t stop me from being a faithful follower).

    • Well I appreciate that 😉 I try to post a balance of indulgence and moderation!

  • Lucy

    Oh my goodness, that all looks delicious! And the banana cream pie – I’ve wanted to make that pie for too, too long. Time to bake!

  • How fun! Those sandwiches sure do look SERIOUS! Yum.

  • What a great experience! I made that chorizo sandwich and it was one of my faves–glad you got to sample it. That banana cream pie looks killer!

    • All around it was a great dinner. I’ll definitely be making some of those sandwiches here at home 🙂