{"id":29331,"date":"2026-09-24T16:08:15","date_gmt":"2026-09-24T16:08:15","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/29331\/"},"modified":"2026-09-24T16:08:15","modified_gmt":"2026-09-24T16:08:15","slug":"first-look-emeril-lagasse-opens-new-steakhouse-concept-in-lauberge-this-week","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/29331\/","title":{"rendered":"First Look: Emeril Lagasse opens new steakhouse concept in L’Auberge this week"},"content":{"rendered":"

L\u2019Auberge Casino Hotel\u2019s dining options are getting kicked up a notch with this week\u2019s opening of Emeril\u2019s Chop House, a new signature restaurant by famed chef Emeril Lagasse.\u00a0<\/p>\n

The restaurant opens in L\u2019Auberge Thursday, Sept. 24, with a ribbon cutting and grand opening celebration. Emeril\u2019s Chop House takes over the space formerly occupied by 18 Steak, right in front of the casino floor entrance. Patrons can expect a Lagasse-curated menu of appetizers, soups, salads and sides with Louisiana flair.\u00a0<\/p>\n

The restaurant recently made a bit of a debut with local foodies at Baton Rouge Epicurean Society\u2019s F\u00eate Rouge event, where it placed second in the culinary competition\u2019s seafood category for a Louisiana Yellowfin Tuna dish.<\/p>\n

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With a slew of concepts located in New Orleans, Las Vegas and at sea on Carnival cruise ships, Lagasse has created different dining experiences under The Emeril Group. This will be his first restaurant in Baton Rouge.\u00a0<\/p>\n

\u201cThis is a creation that we did specifically for this hotel and casino,\u201d Lagasse tells 225 about Emeril\u2019s Chop House. \u201cIt has a little bit of Emeril\u2019s, a little bit of Meril, and here\u2019s a little bit of the Delmonico Steakhouse. It\u2019s fun, and that\u2019s what I wanted to do and create. I wanted the atmosphere to be fun, not too serious. \u2026 I\u2019m hoping that people in Baton Rouge are going to embrace it and make it their local restaurant.\u201d<\/p>\n

Like anything Lagasse touches, this menu packs a punch of flavor with nods to the Bayou State. Classic Louisiana dishes like Emeril\u2019s BBQ Shrimp, Gulf Fish Amandine, and chicken and andouille gumbo will be familiar to local patrons. Other items like caviar deviled eggs, Chop House Wagyu Burger and a Maine lobster tail bring an elevated touch. Would you expect any less from Lagasse, whose namesake New Orleans restaurant proudly holds two Michelin stars?<\/p>\n

\u201cThe menu\u2019s fun and delicious,\u201d Lagasse tells 225. \u201cObviously, we take a lot of pride in our steak program and, of course, our chops. But we also have a great salmon dish. We\u2019ve got king crab and truffle potato chips, which I created when I opened the original Delmonico Steakhouse twenty-some years ago.\u201d<\/p>\n

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And don\u2019t forget to save a little room for dessert. This lineup includes Emeril\u2019s Banana Cream Pie, a peanut butter mousse pie and other sweet options. Emeril\u2019s Chop House also has plenty of beverage options to wash it all down, from a stacked wine list to a curated collection of cocktails. A Saturday and Sunday brunch is also in the works.\u00a0<\/p>\n

While Lagasse says it\u2019s hard to pick his menu favorites, he shouts out items like barbecue shrimp, gumbo and the Thick Cut Apple Cured Bacon, which features pickled watermelon rind and Abita Root Beer syrup.\u00a0<\/p>\n

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This week\u2019s opening comes after months of renovations to transform the previous restaurant space into Emeril\u2019s Chop House. Changes include more seating at the bar and a cocktail lounge area, giving the casino\u2019s diners a new experience. The 175-seat restaurant also features a private dining space and outdoor deck seating with a view of the Mississippi River.<\/p>\n

\u201cThink of Emeril\u2019s Chop House as the perfect place to celebrate a special occasion, to sneak away for a date night, or to mix with old friends and meet a few new ones at the bar,\u201d L\u2019Auberge vice president and general manager Jeremy Fontenot says.\u00a0<\/p>\n

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Lagasse tells 225 he first visited L\u2019Auberge after it originally opened and returned a year ago to check out the property again. He says the idea was for him to create a burger or Italian concept on the casino floor. But after seeing the former 18 Steak, Lagasse says he knew it\u2019d be a great fit for a chop house.\u00a0<\/p>\n

Besides refreshing the space, the culinary team worked with Lagasse\u2019s top chefs to create a menu that included the chef\u2019s favorites and brought new bites to Baton Rouge. The Emeril\u2019s Chop House team trained with Lagasse\u2019s teams in New Orleans and Las Vegas to learn the ropes. L\u2019Auberge Chef de Cuisine Brendan Rufty will lead the restaurant\u2019s culinary team under the direction of executive chef Jared Tees.<\/p>\n

Emeril\u2019s Chop House opens Thursday, Sept. 24. Reservations can be made online now. L\u2019Auberge Casino Hotel is located at 777 L\u2019Auberge Ave. <\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019Auberge Casino Hotel\u2019s dining options are getting kicked up a notch with this week\u2019s opening of Emeril\u2019s Chop House, a new signature restaurant by famed chef Emeril Lagasse.\u00a0 The restaurant opens in L\u2019Auberge Thursday, Sept. 24, with a ribbon cutting and grand opening celebration. Emeril\u2019s Chop House takes over the space formerly occupied by 18<\/p>\n","protected":false},"author":2,"featured_media":29332,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[2348,4301,4299,4302,4300],"class_list":["post-29331","post","type-post","status-publish","format-standard","has-post-thumbnail","category-louisiana","tag-louisiana","tag-louisiana-dining","tag-louisiana-food","tag-louisiana-grocery-stores","tag-louisiana-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117326885944300668","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/29331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=29331"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/29331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/29332"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=29331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=29331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=29331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}