The document summarizes a visit to Emeril's Orlando restaurant to sample their new June menu. Some key points: 1) Emeril's Orlando has been open for 14 years, much longer than most Orlando restaurants, and still offers impeccable service and signature dishes inspired by Emeril Lagasse's cooking. 2) The author revisits Emeril's to relive childhood memories and sample dishes from the new June prix fixe menu, including BBQ shrimp, poached oysters, braised short ribs, and white chocolate cake. 3) The $30 three-course menu is described as a "steal" given the quality and portion sizes.

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Emerils Orlando gets ready for new June Menu Offerings
by Traveler Foodie
Emeril’s Orlando | Emeril’s Restaurants.
Is longevity the stamp of greatness? In a town where restaurants change as f ast as costume characters,
Emeril’s Orlando has stuck a winning recipe. The ever changing and demanding world of destination theme
parks almost dictates the short lif e span of most restaurants. Returning guest are drawn to new attractions.
But in Emerils case, guests come f or the genius of a man who blazed the culinary path of a generation.
The classical culinary talents of many revered chef s who silently toiled in their kitchens were known only to the
privileged f ew. Until Chef Emeril Legasse stepped in f ront of a TV camera and BAM! Just like that the
phenomena that has swept a nation of chef personalities, celebrity chef s, cooking shows, f ood shows, all
became accessible to the regular Joe.
But bef ore he became this larger than lif e TV personality with phrases like “Bam”, “Kick it up a notch”, and “Oh
yea babe”, Chef Emeril honed his skills into a respected prof essional chef and humanitarian. His f ormal
education at Johnson and Wales University and stints in kitchens that span Paris, Lyon, New York, Boston,
Philadelphia, and New Orleans prepared him to ownership in New Orleans. From the helm of world f amous
Commanders Palace Restaurant in New Orleans some would say that Chef Emeril’s own signature cuisine took
shape. Having successf ully opened several restaurants, it was only a matter of time bef ore Orlando got a
sighting of culinary genius.
In 1999, Emeril’s Orlando opened. I was still a young pup breezing through Valencia Community College and
working at a hotel’s f ront desk. Word of an Emeril’s restaurant opening was headline f or the most part of
several months. Prior to opening, the reservation list was six months in the waiting. Six months! Lucky f or me at
the time, my hotel concierge, knew a person, who knew a person, and I waited only a month to dine.
At the time I celebrated a birthday with my sister. We had a table that sits along a glass wall with views of City
Walk and passersby wishing they were in my seat. The evening was itched into my young impressionable brain. I
had salmon, my sister had shrimp, I can’t remember what her then boyf riend had. But we polished of f a great
bottle of wine, and smoked a couple of cigars. Service was impeccable. This was to become a standard I aimed
to cherish. I never returned to this restaurant because it was a memory I wanted to last f orever.
Fourteen years later, a little less sentimental and eager to relive the memory, I immediately jumped at the
gracious staf f invite to sample the restaurant’s June Prix Fixe menu f eaturing recipes adapted f rom one of
Chef Emeril’s Cook Books, From Emeril’s Kitchens. (purchase on Amazon here)
Upon arrival we were greeted and led up a stair case to the second f loor, through an award winning wine
storage case, and into a corner room with three tables, The Cigar Room.
Immediately a little sparkler was served f ollowed by an of f ering of BBQ Shrimps. (not included in June Prix Fixe
Menu)
BBQ Shrimp There is nothing that wakes up the palate like a New Orleans BBQ Shrimps. Chef Emeril’s
Signature BBQ Shrimp was plumb, succulent shrimp, in a thick silken, spicy, delicately balanced sauce. The sof t
spongy biscuit acted as a perf ect vessel to sop up that mouthwatering sauce. When no one was looking, I’ll
admit that, I cleaned the plate with my f ingers. Ssh!. A complex marvel that begs to ask what is next.
Poached Oysters in Herbsaint Cream, Black Pepper Crème Fraîche, Flash Fried Spinach. Oh yea babe, now I
see where the expression comes f rom. Take a second look at the size of those oysters. Not bragging here, I
have eaten oysters all along the Florida Turnpike, I-75, I-95, I-4 and the Gulf Coast. Oysters does not get this
big unless you are in New Orleans. Distinct anise f lavor f rom the Herbsaint cream sauce nicely added to the

2. slight crunch of f ried spinach. I patiently spooned all of the sauce. Maybe it was the alcohol?
Braised Beef Short Ribs, Cheddar Polenta, Cole Slaw. This slab of short ribs was too much f or me. I
devoured half of it and was done. Mildly f lavored with sweetness, delicate texture that pulls apart with a f ork.
Polenta was a marvel with rich cheddar. Cole slaw was f resh and crunchy. A solid honest to good dish.
Poached Salmon, Mango Salsa, Smashed Avocado, Coconut Rice Pilaf , Black Bean Sauce, Tortilla Chips.
Remember the nostalgia why I never returned to this restaurant? Here is exactly the same f ish texture I tasted
f ourteen years ago. The delicate silken oiliness of salmon slide right over my tongue. Coconut rice was a little
on the hard side, but contrasted well with tiny bits of grated coconut. Fresh mango on bean sauce added that
touch of moist to the rice. Tortilla chips and avocado was f resh and bold in f lavors. This is a tropical party,
perf ect of f ering f or the hot June month.
White Chocolate-Buttermilk Cake, Strawberry Sauce. Full disclosure here, I shared with my dining companion
and took mine home. Moist, delectable goodness dipped in sweet strawberry sauce made a perf ect topping to
induce f ood coma. Guess what was f or breakf ast the next day? Uh huh.
These choices f or the June menu, 3 courses f or $30 is an awesome steal. Put aside price point f or a minute.
The portion looks seemingly same as most other restaurants of this caliber, but the f lavors are bold and clean.
A true ref lection of the chef who created them. The f reshness of ingredients stood out. Simple ingredients
“Kicked up a notch” to create these wonderf ul dishes. Now add back in the bargain price. Hello June!
I am glad that the memory I held on to f or so long was actually topped. My last view was f rom downstairs.
Remember where I am seated now? In the Cigar Room, upstairs. The Cigar Room, as it is still called, is probably
the one change that happened. No more cigars in restaurants. The bird’s eye view of City Walk is mesmerizing.
We sat at a good time when there was still light. But as the night progressed that natural Florida sunlight gave
way to the Universal Studios lighting spectacle. The things we take f or granted surprises us every so of ten. I
haven’t dined in all of City Walk nor Orlando restaurants, but I am willing to say that this view has to be among
the very top. There is just one table in that corner. I was told by our server, who started out with Chef Emeril in
New Orleans and is now here in Orlando, that this table is constantly booked. I can see why.
Service at this establishment is a very orchestrated balancing act. Be ready to encounter numerous people
coming by to check in and make sure every little detail is in place. Yes, I know what you are saying, “but you
were invited”. Well I peeked and eavesdropped on the other tables, it was the same pampered yet unobtrusive
service. They were not putting on an act, that genuine hospitality comes f rom within. Who uses a “crumber”
anymore? Have you ever seen one of those? The same service standards that awed me a long time ago is
alive and still awing.
As a Florida resident we park f or f ree at City Walk af ter 6pm. If you haven’t made it out to Emeril’s or is thinking
of revisiting, I strongly encourage you to go. If you are a visitor to Orlando, make it a dinner date to treat
yourself f or one night. If the June menu is this awesome, I can only imagine what the July Three courses f or
$30 will taste like. Let loose and “Kick it up a notch”!