clock menu more-arrow no yes mobile

Filed under:

Emeril Kicks His New Orleans Fish House Up a Notch with Alligator

Emeril Lagasse's first Vegas restaurant gets ready to enter its 20th year with a makeover and refreshed menu that includes alligator meatballs.

[Photos: Amelinda B Lee]

Bam, Emeril’s New Orleans Fish House at the MGM Grand now has alligator meatballs. But that’s not the only change at the 19-year-old restaurant from Emeril Lagasse. Tonight, the restaurant debuts its renovated look and updated menu.

First for the redesign. The new look includes additional seating in a more open cafe, and new custom upholstery, carpeting and detailed finishes. Outside, the gated wall came down to open up the front. The private dining room even landed a sea-inspired design with an oyster seashell wall installation and etched glass.

The estimated construction budget of $300,000 covered 1,950 square feet of upgrades, including a new raw bar with a rotation of oysters, shrimp cocktails, crab remoulade, scallop ceviche and assorted seafood platters. The raw bar, located near the bar area, provides customers with a front row view of professional Fish House "shuckers."

Now to the menu, which still has favorites such as Emeril’s barbecued shrimp and New Orleans seafood jambalaya. Chef de cuisine Heath Cicerelli created new dishes, including frog legs and alligator meatballs.

Here’s a look at what’s new.

Shellfish and handmade fresh pasta ($42), Snow crab, clams, mussels tossed with fresh basil spinach fettuccine pasta and sugar snap peas in white wine and lemon verbena oil.

Chef’s seafood salad ($27), Creole boiled American shrimp, Maine lobster and blue crab meat, with chopped mixed lettuce, egg, piquillo pepper, radish, cucumber and green goddess dressing.

Pommery poppers and pearls ($25), Pommery brut Champagne split and four fresh shucked oysters topped with cucumber mint mignonette.

Charred Spanish octopus ($19), sarda fregola and cucumber salad, sun dried tomato vinaigrette and basil-infused oil.

Tempura fried salmon roll ($15), pickled vegetables, avocado, wasabi and spicy soy glaze.

Bay scallop ceviche ($17), sweet bay scallops with spicy serrano chile, hearts of palm cucumber and cilantro salsa, served in butter lettuce cups with shaved radish and jicama slaw.

Crystal fried Florida frog legs ($15), shaved celery slaw and buttermilk ranch dressing.

Alligator meatballs ($15), sauce piquant and Creole mustard emulsion.