Emeril Lagasse Unveils His Most Personal Restaurant: 34 Restaurant and Bar
The renowned chef Emeril Lagasse has launched his most heartfelt dining establishment to date, a tribute to his family’s heritage that is reflected in every aspect of its cuisine and ambiance.
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From the vibrant Creole cookbooks to an array of seafood eateries, Emeril Lagasse is celebrated for his dynamic flavors and charismatic presence. However, one particular endeavor has been simmering for some time—a homage to his Portuguese lineage. Today marks the grand opening of 34 Restaurant and Bar in New Orleans, which he describes as a “love letter” to his ancestral roots.
Reflecting on memories from his childhood, Emeril shared with Travel + Leisure about the influence of his late mother Hilda’s kitchen filled with roosters—figurines that adorned every available space. “When you step into 34, you’ll notice my homage through a rooster painting; it symbolizes good fortune in Portugal,” he explained.
His journeys back to Portugal have left an indelible mark on him, inspiring authentic flavors that shape the restaurant’s menu while also paying tribute to what he savored growing up in Fall River, Massachusetts—a city where approximately 46% of residents claim Portuguese ancestry—the highest concentration nationwide.
![Pastel de nata from 34 Restaurant & Bar](https://www.travelandleisure.com/thmb/xnhSL0-0jKWcSkQKDNap1GnigqE=/fit-in/640x480/TAL-cocktails-34-restaurant-bar-new-<a class="lazyload" href="https://localnewspatch.com/best-home-generators-2024/" title="Power Up Your Home: The Ultimate Guide to 2024's Top Generators!" target="_blank" rel="noopener">orleans</a>-NOLAEMERIL1024-240e9ecc22b84b66ae9bc05156f8cdfd.jpg’ alt=’A cocktail served at 34 Restaurant & Bar’ title=”A cocktail at 34 Restaurant”></p><h2>A Menu Rich in Tradition</h2><p>A highlight on the menu includes salt cod dishes that are featured prominently. “Our bacalhau à brás is exceptional; it’s considered Portugal’s national dish,” said the acclaimed chef regarding this delightful combination of cod with crispy potatoes, olives, and caviar. Another notable offering is caldo verde (green soup), which he notes differs from what his mother used to prepare but remains true to its Portuguese roots.</p><p>The restaurant embraces family-style dining traditions by offering various Spanish and Portuguese rice dishes meant for sharing among guests—such as arroz de pato (duck rice accompanied by chorizo and mushrooms) or arroz de lagosta (lobster rice). Additionally, Emeril describes their jamon bar along with snack selections as “extraordinary.” For those who enjoy desserts—or even those who typically prefer savory options—there are delectable treats worth saving room for. “I usually lean towards savory dishes myself,” admitted the author of numerous bestselling cookbooks. “However, our desserts are simply incredible! My personal favorite is Azorean pineapple fosters alongside our famous pastéis de nata.”</p><p><noscript><img src= "Pastel de nata on a plate")
An Inviting Atmosphere
Nestled at 710 Baronne Street within a spacious setting accommodating up to 245 guests—the restaurant features designs by AQ Studios complemented by interiors crafted by Laurie Pearson Design—all adorned with traditional Portuguese tiles along with wooden accents highlighted in Emeril’s signature green hue.
“We aimed for an immersive experience,” he elaborated. “New Orleans boasts deep European influences across its architecture and culinary scene; thus we wanted this venue not only to celebrate these connections but also evoke nostalgia specifically tied to Portugal.” To further emphasize family values within this venture, Emeril collaborated closely with E.J., his son aged twenty-one who already manages Emeril’s flagship location in New Orleans’ Warehouse District. The father takes pride knowing E.J.’s contributions include fun elements like a tile-covered DJ booth showcasing both local talent as well as touring artists.
A Warm Welcome Awaits
Ultimately though—it all circles back around welcoming patrons into an experience reflective not just solely upon himself but rather partaking intimately within aspects derived directly from heritage yet previously unshared publicly until now! “Our city thrives off embracing diverse cultures alongside cuisines,” stated Lagasse passionately while expressing hopes visitors feel welcomed akin entering one’s home filled warmth hospitality paired delicious modern-day interpretations traditional fare perfect enjoyed amongst loved ones.” He concluded confidently: “It offers relaxed inviting atmosphere coupled scrumptious contemporary offerings shareable tableside—what could possibly be better?”
