Emeril's New Orleans Fish House

Recreating the warm New Orleans style, the single story 225-seat restaurant has an exposed brick and wood-walled dining room, an indoor patio and an oval seafood bar. The menu features Emeril's signature blend of modern Creole/Cajun cooking. The chef de cuisine procures scallops from Maine, pike from the Midwest, chicken from Alabama and other specialty produce from around the country. Emeril's is the recipient of Wine Spectator's 1999 "Best of Award of Excellence."