Scallops from Maine. Pike from the Midwest. Chicken from Alabama. Emeril's creates its own fresh and distinct blend of Creole/Cajun cuisine as good as you'll taste in any French Quarter restaurant. Add to that a wine list that received Wine Spectator's 1999 "Best of Award of Excellence" and a New Orleans-style architecture, and you'll see why Emeril's is much closer to Bourbon Street than it is to the Vegas strip.
