Emeril’s Gulf Coast Fish House - To close its doors May 29, 2010
3300 West Beach Blvd.
Lunch: 11:30 a.m. - 2 p
Dinner Sun-Thur: 5:30-9 p
Fri-Sat: 5:30-10 p.m.
Sunday Jazz Brunch 11:30 a.m. -2 p
Sunday Southern Supper: 5:30-9 p
Friday Happy Hour 5-8 p - free drinks for ladies
Dress – casual but no sleeveless shirts for men
Emeril’s Gulf Coast Fish House, opened after the ravages of Hurricane Katrina, was a much-needed addition to sophisticated dining choices in
I started with a shrimp squash soup ($5). With a clear broth, it was a welcome departure from the creamed soups of
New Orleans and the – and kind to a dieter. It was short on flavor, however. Gulf Coast
The seafood special of the day was pan seared red snapper ($30); it redeemed the beginning of the meal. It was fresh, perfectly cooked, and served atop a combination of snap peas and French green beans in a light, buttery sauce.
The end to the meal, bread pudding ($6), was excellent. Early in his culinary career, Emeril Lagasse served as chef at Commander’s Palace in
where he developed a reputation for, among many dishes, his bread pudding. Not much larger than a cupcake (a good thing), dotted with raisins, and topped with a terrific sauce, the bread pudding at his Gulf Coast Fish House was outstanding. New Orleans
Check web site for daily specials and menu. There's plenty to choose from if you're not into seafood - steaks, pork, chicken and pasta.
The service is not as sophisticated as the food and the bartender was not comfortable with customers. © All rights reserved. Jane Feehan.