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Though you won't hear "Bam!" coming from the open kitchen at Emeril's Miami Beach, the celebrity chef has put his stamp on his eponymous New Orleans-style eatery. The food screams the Big Easy via spicy Creole dishes such as barbecue shrimp ($10.50), pan-roasted blue crab cake with Louisiana crawfish coleslaw ($12), gumbo ($9), andouille-crusted red fish with bordelaise potatoes ($34), eight-ounce filet mignon with blue cheese butter ($46), and caramelized sweet potatoes ($6). A can't-miss creation is actually on the dessert menu: Sink your fork into Emeril's luscious banana cream pie ($10), and you'll never order crème brûlée again. Brunch is just as decadent, with a three-course prix fixe menu ($36) offering kicked-up breakfast-style plates such as smoked salmon cheesecake, eggs Benedict with slow-roasted pork, and French toast with chorizo sausage. It's pricey at Emeril's, but you won't leave hungry. It's also a rare dining experience in a town marred by bad service: The waitstaff is attentive, the sommelier knowledgeable, and the atmosphere warm and inviting. And for the times when Mr. Lagasse is in town (mainly during the winter months), request a seat by the open kitchen so you can watch the world's most telegenic chef whip up your meal a few feet away. Maybe then you'll be saying, "Bam!" with him.
Emeril's Miami Beach, the southernmost outlet of Chef Emeril Lagasse's restaurant empire, will permanently close on August 7, after its last dinner service. Opened in November 2003, Emeril's is ... More »
"This is a Miami restaurant," Emeril's Miami Beach's new executive chef, Tim Doolittle, said to Clean Plate Charlie. It was by way of explaining why Emeril's, named after New Orleans' most r... More »
As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to... More »
Tim Doolittle has recently been announced as the new chef de cuisine at Emeril's Miami Beach -- although he's been working there since early December. Doolittle started out cooking at some of the fine... More »
Talk about musical chairs in the local food world: With the departure of Emeril's Miami Beach chef de cuisine Brandon Benack to Norman's Orlando, a void was left at the New Orleans-style restaura... More »
You can start with gumbo of the day ($9), followed by pan-seared free-range chicken over Louisiana oyster-spinach bread pudding ($28), and complete the meal with a trio of sorbets made with fresh, local fruit ($5). That's a nice dinner conceptualized by America's most famous chef and brought to consistently fresh fruition by chef de cuisine Brandon Benack. You can enjoy it in the big, easy confines of the elegant dining room, or seated at a food bar that faces the open kitchen, or outdoors... More »
Emeril Lagasse actually hails from Fall River, Massachusetts, but he's an honorary Southerner because of his heavy ties to New Orleans, where he's been opening restaurants since 1990. And nobody makes a good homemade pie better than a Southerner. So check out the selection at his eponymous place at the St. Moritz Hotel in Miami Beach, where desserts go for $8 to $10. There's banana cream with caramel sauce and dark chocolate shavings, or mango key lime kicked up a notch with sugared fried... More »
Emeril Lagasse actually hails from Fall River, Massachusetts, but he's an honorary Southerner because of his heavy ties to New Orleans, where he's been opening restaurants since 1990. And nobody makes a good homemade pie better than a Southerner. So check out the selection at his eponymous place at the St. Moritz Hotel in Miami Beach, where desserts go for $8 to $10. There's banana cream with caramel sauce and dark chocolate shavings, or mango key lime kicked up a notch with sugared fried plantains, or the classic pecan ... Bam! And other desserts — such as caramel-apple cobbler with cinnamon ice cream, or a skillet-baked brownie with chocolate ganache, caramel, and vanilla bean ice cream — aren't quintessentially Southern, but they are damn good, especially as a means of closing out a New Orleans lunch, dinner, or Sunday brunch.
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