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Now entering its 31st year on the Strip, Emeril’s New Orleans Fish House’s commitment to high-quality cuisine has never wavered. From seafood to steak, this remains one of the premier dining spots in town, with flavors that are truly reflective of its celebrity chef’s influences.
Beautiful amber hues punctuate the dining room, and the bar is an art piece all on its own. Once you make your way through the immaculately designed dining area, take your seat at either an extra-comfy booth or table and get ready with a signature cocktail. Highlights here include Emeril’s Strawberry Lemonade, a longtime favorite featuring vodka, strawberry purée, lemon and simple syrup, and Getting Figgy With It, made with black fig liqueur, coconut rum, maple syrup and a splash of orange juice.
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Now that those taste buds are primed and ready, you’ll want to get your evening started off right with the New Orleans barbecue shrimp, practically a food group all of its own, with succulent pieces of the crustacean smothered with a decadent sauce that begs to be completely sopped up with the too-good rosemary biscuit. For another satisfying starter, order the Louisiana-style broiled oysters, smothered with Parmigiano-Reggiano and Creole herb butter.
Speaking of sublime seafood, you really shouldn’t pass up the Scottish salmon, served with sautéed local mushrooms and saffron soubise.
For a true Emeril classic, don’t miss the Carolina Gold jambalaya, made with jumbo gulf shrimp, andouille sausage and Carolina Gold rice. If meat is more your bag, there is a tremendous steak you can order off-menu: The Campfire Cedar Plank Steak. Your cut is cooked on a piece of cedar that’s been “treated” with Worcestershire sauce to impart a smoky flavor like no other. It’s topped with sautéed trinity (diced onions, bell peppers and celery) and a warm remoulade.
Best of luck choosing between the desserts available here. Every one is a stone-cold winner, from the chocolate mousse bar (in addition to the smoothness of the dulce de leche, chocolate cake and coconut cream sauce, you get a delightful crunch from white and dark chocolate pearls!) and homemade sorbet (topped with seasonal berries) to possibly the ultimate dessert on the Strip: Emeril’s banana cream pie. It’s not an exaggeration to say this dessert has been a big part of the restaurant’s reputation, and after you take a bite of the creation, served with chocolate shavings and caramel sauce, you will immediately understand why.
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Insider tip: If you really want to be surprised, go for the Chef’s Table experience, where you will be given a tasting menu. This offering is constantly changing, so there’s no way to tell what will be placed in front of you. But trust us: Whatever it is, you’ll be smiling ear to ear.
MGM Grand. 702.891.7374 or mgmgrand.mgmresorts.com
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