And congratulations came not only from the local New Orleans gentry and the writers who prowl the region for culinary news, but from national magazines like Esquire, Conde' Nast Traveler and Travel & Leisure; from noted food critics like John Mariani and Gene Bourg.

     A decade has now passed since Emeril's Restaurant exploded onto the culinary scene and Emeril's has evolved and transformed itself for the 21st century. Chef Emeril recently hired the renowned New York based design group, the Rockwell group, to update the flagship restaurant. Completed in the summer of 2000, the new innovative details reflect the significance of the warehouse district location, the new New Orleans cuisine and the extensive wine list. Raw materials ranging from the cast metal door handles designed by Brad Oldham, to the plaster-lathe wood integrated in the giant wine wall reflect the feel of the neighborhood.

    The new Food Bar is framed by a tapestry of glass encased spices showcasing the bold and creative flavors Chef Emeril features in his signature dishes. Emeril's state of the art kitchen is also visible from the main dining room. True to its original feel, but exposing an entirely new face, Emeril's Restaurant embraces it's 10th year of operation with a look that's suited for a new millennium.