US Airways - April 2013 - (Page 116)

Delmonico’s jumbo Gulf shrimp court bouillon with house-made chaurice sausage Celebrate New Orleans Art. Culture. Music. BY IVY LAMB Kick It Up a Notch Chef Emeril Lagasse’s restaurants offer a unique take on New Orleans cuisine. N To ﬁnd more information on each restaurant, visit emerilsrestaurants.com. 116 APRIL 2013 And for more than 20 years, Emeril Lagasse has served up his “New New Orleans” fare, which blends traditional Creole ﬂavors with new ones like Southwestern and Vietnamese. Lagasse was lured south to the Big Easy after honing his skills in France, New York, Boston, and Philadelphia. He served as executive chef at Commander’s Palace for almost eight years until he opened his own restaurant in 1990. Today, Lagasse owns 13 eateries across the U.S. and is also known for his groundbreaking TV shows on Food Network and appearances on Good Morning America. But his restaurants usairwaysmag.com in New Orleans — the city where it all started — are still the best place to sample his own special brand of “kicked-up” Creole cuisine. Emeril’s New Orleans Emeril’s New Orleans — the ﬁrst restaurant Lagasse opened — has stood the test of time. Located in the Warehouse District, it features exposed brick walls and a plaster-lath wood wine wall. Take a seat in the inviting dining room, or perch at the chef’s food bar overlooking the kitchen. Either way, you’ll be treated to classics like Emeril’s barbecue shrimp, the grilled double-cut pork chop, and the famous banana cream pie. In addition to the menu staples, there’s room for innovation too. “As New Orleans grows and evolves, the restaurant follows,” says chef de cuisine David Slater. “We have more great local food producers than ever. It’s exciting to get a text in the morning with a picture of a beautiful ﬁsh that’s just been caught. My PHOTOS COURTESY OF EMERIL’S RESTAURANTS Learn More ew Orleans–style cooking boasts many ﬂavors — French, Spanish, African, and Caribbean are just the delicious beginning of the inﬂuences. http://www.emerilsrestaurants.com http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - April 2013

US Airways - April 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Ballpark Food
Hub Crawl: San Francisco International Airport
Wine & Dine: 20 Wines Under $20
Wine & Dine: True Brew: Puerto Rico Coffee
Great Tastes: Luna Red
Great Escapes: Couples Resorts
Adventure: Cape Ann, Massachusetts
Great Escapes: Fairmont San Francisco Hotel
Adventure: High Springs, Florida
Gear Up: Golf
Special Section: Cabarrus County, North Carolina
Travel Feature: Grazing in Venice, Italy
US Airways Feature: 50+ Year Employees
No Strings Attached: Brad Paisley
The Rise of Hotel Restaurants
Phoenix Flair
Celebrate New Orleans: Art. Culture. Music.
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - April 2013