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A perfect balance of old and new. Emeril's New Orleans Fish House offers deliciously provocative seafood from
the coastlines of Louisiana combined with the creative imaginations of New Orleans' culinary star, Chef Emeril Lagasse. Emeril's New Orleans Fish House offers the flavors, culture and warmth of the seductive
southern city of New Orleans accentuated by quality service presentation and an unpretentious yet beguiling atmosphere. One of a kind, Emeril's New Orleans Fish House caters to the knowledgeable local diner and the
sophisticated tourist looking for something special and new in Las Vegas.
Move over Paris, New York, San Francisco and New Orleans... and make room for the new kid on the block. Las Vegas
doesn't have the Louvre, the Met, the Golden Gate Bridge or the French Quarter. But you can bet your sweet truffle, fine dining is in the pocket. Las Vegas' fine dining scene can be likened to Athena, the Greek
goddess who sprung from her father Zeus' head fully grown.
The arena has matured into a full-blown culinary metropolis so quickly,
it seems as if it was always so. When Clark County's population surged past the 1 million mark, many businesses took the development as a signal to dive into the Las Vegas market - especially fine restaurants. Las
Vegas golf
The re-opening of Delmonico Restaurant and Bar represents the classic style of creole cuisine and dining at its best.
Rock-and-roll and movie star eateries such as Planet Hollywood, Steven
Spielberg's Dive! and Spago joined pioneers in Vegas such as Morton's, Ruth's Chris and the Hard Rock Café- and the world sat up and took notice. It discovered a delightful, albeit short-lived secret. Las Vegas is a
great place to eat. Look beyond the 99-cent graveyard specials and shrimp cocktails, past your run-of-the-mill breakfast, lunch and dinner buffets. In hotel/casinos, shopping malls and stand-alone establishments,
fine dining has come to Las Vegas, and its here to stay. "Until about five years ago, Las Vegas was known nationally as a fine dining void," said Master Sommelier Steven A. Geddes, director of education
for the Southern Wine & Spirits School of Beverage Service. "But with the world-class restaurants that have decided to come here, that is rapidly changing." The influx of residents and visitors that
hail from dining-rich locales such as New York, San Francisco and Los Angeles, Andre's French Quarter Restaurant and the Palace Court in Caesar's Palace each received DiRoNa awards in addition to Wine Spectator's
Best of Award of Excellence. Local dining establishments received more attention when Wine.Enthusiast featured Las Vegas as its cover story in their March 1996 issue. "Many cities go through somewhat of a
lengthy evolution of restaurants … gradually graduating to better wine lists and cuisine," said Wine Enthusiast Executive Editor Bill Tish. "But the transformation of Las Vegas was virtually overnight. We
found that to be worth taking notice of." One of the most recent superstar chefs to join the growing list of culinary elites opening restaurants in Las Vegas is Emeril Lagasse of New Orleans. Last October,
Lagasse opened Emeril's New Orleans Fish House in the MGM Grand. The dynamic Lagasse, who hosts a cable television show on the National Food Network, brings an entire food philosophy to Las Vegas. "Everybody
expects such a great show - it's like we're trying to be the 49ers … and if you've got every position covered, you've got a winning team," said Scott Farber, restaurant manager. Only fresh, top-quality,
organically-raised products are used at Emeril's. Processes such as individual micro-farming, exclusive for Lagasse are also employed to achieve peerless food excellence. Las Vegas golf, The restaurant currently
stocks about 230 wines and will increase that number to 350 within a year. Wine sales are split between white and red. "The flavors of our food are very bold - very upfront. The wine level needs to be kept up,
so it doesn't get lost. Rhone varietals and Pinot Noirs go very well with the seafood dishes here," said Kevin Vogt, Emeril's sommelier. Emeril's plans to increase their wine storage capacity with a Vinoteque,
a temperature-controlled 1,500 bottle wine storage unit. Among signature dishes on Emeril's menu are Fall River clam chowder; a spectacular "study of Maine lobster" served with tempura-fried claws, lobster
potato salad and lobster relish; and his delectable barbecued shrimp. In addition, Emeril's features a dining format called a degustation. Las Vegas golf, A degustation is five or six savory courses with food and
wine pairings by the sommelier. "It's the best of the best ingredients, it's creative and , oftentimes, dishes are prepared that not only have we not served before, but the chef hasn't thought of before. He
just creates it, right there. It's amazing," said Farber. One of Emeril's "14 Commandments" is a commitment to help educate the customer. Due to the climate in American fine dining, education, even
for the professionals, is a continuous process. "Fifteen years ago, even 10 years ago, for a serious dining experience, Las Vegas golf America was pretty much discounted, and with lots of reason," said
Lagasse. "But today, there are restaurants in this country that can compete with ant restaurant in France." With the evolution of America's dining experience, patron's dining expectations have also risen.
With Las Vegas' influx of new residents from larger metropolitan areas, and visitors with increasingly cosmopolitan appetites, the effect has been dramatic. Among the rising tide of new, high-profile restaurants
coming to Las Vegas are the Cheesecake Factory, Nabu (which is partially owned by Robert DeNiro), LeCirque out of New York and a new restaurant from Charlie Trotter in the Bellagio. "As the city has grown, and
the consumer nationally and worldwide has been educated, the food scene here in Las Vegas golf has gotten very serious. And it's going to continue to do so," said Lagasse. "I honestly believe that in a
couple of years, this is going to be one of the most exciting dining cities in America. Ruth's Chris owner-operator Amarcel Taylor, a 31-year veteran of the Las Vegas dining market agrees. "Nowadays, the
clientele that comes into Las Vegas' fine restaurants expects a certain level. Years ago, the restaurants here were very limited, but with travelers and residents from all over the country and the world, that has
had to change," stated Taylor, who says Ruth's Chris was the first dining franchise open in the valley. "Look how fast restaurants are coming in now," said Taylor. "Fine dining on the scale of
San Francisco or New York … it's going to happen." Las Vegas golf is a great place to eat. And it's only going to get better.
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