Chef Emeril Lagasse originally brought his iconic New Orleans flavors to the MGM Grand in 1995, where the restaurant has remained in its original location since opening. Emeril’s New Orleans Fish House features more than 1,300 wines, and chef de cuisine Ken Lum has been part of the kitchen team for 10 out of 25 years.
“It has been such an honor to be part of the Las Vegas community for the past 25 years,” Lagasse says in a press statement. “When we first opened, my talented team and I took a bit of a risk bringing our Louisiana roots and love of seafood to the middle of the desert.”
Diners can order New Orleans clams casino with Creole butter and apple-cured bacon for $15; fried Creole marinated calamari with smoked tomato sauce and New Orleans-style olive salad for $16; seafood piri piri with jumbo shrimp, mussels, lobster, and blue crab meat sauteed in a Portuguese piri piri, homemade chorizo, and creste de gallo pasta for $42; a sweet barbecued king salmon with homemade andouille sausage potato hash, Emeril’s Worcestershire sauce, and spicy fried onions for $42; a double-cut pork chop with a tamarind glaze, green mole sauce, and caramelized sweet potatoes for $42; and JK’s chocolate Grand Marnier souffle for $12.
The seafood-forward restaurant fresh oysters with five to seven varieties daily, a rotating weekly chef’s menu, and the Kitchen Table experience featuring a market menu focusing on catches of the day.