Emeril Lagasse Opens His First Restaurant at Sea With Carnival Cruise Line
It's on Carnival's new 'Mardi Gras' ship, fittingly.
Less than two months ago, Emeril Lagasse quietly opened his first-ever New York City restaurant. Called Rodos, the Greek island-inspired dining spot is tucked away in the lobby of Chelsea's Hotel Henri, and features New Orleans-inflected Mediterranean dishes like octopus beignets, barbecued shrimp, and crispy duck wings in Greek chili honey. And now, the celebrity chef is onto his next venture: opening his first-ever restaurant at sea, in partnership with Carnival Cruise Line.
Emeril's Bistro 1396 is part of Carnival's new Mardi Gras ship, which is scheduled to set sail in summer 2020. The restaurant, which is located in the ship's "French Quarter," boasts a menu of "oyster and cochon de lait po-boys, muffaletta sandwiches, Emeril's signature barbecue shrimp, fresh seafood ceviche, roasted duck and Andouille sausage gumbo, and jambalaya," as well as sides like "Creole potato salad with diced scallions, and red beans and 'jazz-man' rice." There's also a breakfast lineup, with dishes like shrimp and grits and Creole omelets, as well as a dessert menu (Bananas Foster and lemon ice box pie are two standouts).
"Emeril Lagasse has brought the uniqueness and fun of New Orleans dining to foodies all over the world, and we're thrilled that he'll now bring that same experience to Carnival," Christine Duffy, president of Carnival Cruise Line, said in a statement. "There is no one better suited than Emeril to add a level of authenticity to the Mardi Gras experience."
Lagasse isn't the only famous chef to team up with a cruise line lately. A few weeks ago, Daniel Boulud announced that he had signed on as the Global Culinary Brand Ambassador for Celebrity Cruises. Among other things, this means that Boulud will design signature dishes for Luminae, the cruise line's exclusive restaurant for suite class guests. There are no details on the exact menu so far, but we're sure—as with most of Boulud's projects—that it will be deeply rooted in French cuisine.