Emeril Lagasse, a name synonymous with restaurant innovation and flavor, has again brought winning “BAM” to his creative take on seafood with the recent renovation of his New Orleans Fish House at the MGM Grand.
Changes made include removing the exterior gate to allow better foot traffic flow into the restaurant, expansion of the raw bar, additional seating, and a few new twists to the menu, all of which will allow room for further business growth and expansion. Although the changes may seem non-evasive, there is an increase in vibrancy and pace.
Sometimes a few little changes can create a whole lot of new energy, and that is what chef Lagasse has done with the innovations to the menu and throughout the restaurant. After all, for a chef to survive and thrive for two decades in Las Vegas, he or she must be a master of flavors and taste — enough to engage restaurateurs as they face the fierce competition with the ever-increasing dining choices on the Las Vegas Strip. Along with the Fish House, Emeril’s other standout restaurants Delmonico, Table 10, and his ever-popular Lagasse’s Stadium, have embraced the dance of change and consistency while riding the wave of time and economic flux. Emeril has done it all and keeps bringing the crowds back to savor his New Orleans goodness here in Sin City.
We met with chef Lagasse as he introduced some of the new menu items, and we asked him to identify some of his proudest accomplishments during his 20 years of Las Vegas dining. He stated, “It has been my work with the Lou Ruvo Center for Brain Health, the Andre Agassi Foundation, and Three Square.” All of these organizations have enriched his commitment to the community and the culinary culture of the city. As the servers passed the crystal-fried frog legs with a tangy buttermilk ranch dressing, and the slightly spicy sauce piquant alligator meatballs, each guest nodded their approval for all things Cajun reflecting the chef’s commitment to his roots. We sampled the perfectly charred Spanish octopus with cucumber salad in sundried vinaigrette, and delicate bay scallop ceviche with spicy Serrano chile, hearts of palm, cucumber, and cilantro salsa served in butter lettuce cups with shaved radish and jicama slaw that wetted our appetites for more.
We joined this iconic chef after the fabulous soirée and enjoyed one of the best and most innovative parts of the menu. No meal at Emeril’s New Orleans Fish house would be complete without his signature barbecued shrimp, or the sweet barbecued Atlantic salmon.
Along with the signature dishes, refreshing libations are a must with Lagasse’s private barrel, eagle rare single barrel Bourbon .The NOLA peach tea will have you visualizing a sultry day on the porch sipping the refreshing flavors of fresh squeezed lemon juice, peach puree, and ice tea garnished with candied peaches and fresh mint. The chef’s own Au Bon Climat Chardonnay is a must-try pairing with the catch of day. Along with a wide variety of cocktails, wines, there are also spirit flights available and domestic and American craft beers.
Last, but not least, Lagasse’s banana pie or the decadent chocolate hazelnut cake will leave you wanting to come back for another 20 years. Thank you, chef, for riding the waves of change and leaving a continuing legacy of culinary excellence. Emeril’s New Orleans Fish House MGM Grand is open from 11:30 a.m. daily.