Louisiana Cookin’ – September-October 2019

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EMERIL’S DELMONICO

New Orleans

Delmonico originally opened in 1895 on the eve of the

20th century. Emeril Lagasse acquired and reopened the

historic Creole restaurant in 1997, propelling it into the

21st century with an added modern touch. The kitchen,

led by Chef Anthony Scanio, turns out elevated yet

approachable, ingredient-driven fare with favorites such as

Jumbo Lump Crabmeat Remick, the house-aged Moulard

Duck Breast, and Quail Clemenceau.

emerilsrestaurants.com/emerils-delmonico

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OXLOT 9

Covington

Chef Jeff rey Hansell’s Oxlot 9 is just inside downtown

Covington’s picturesque Southern Hotel. There, the 2015

Chef to Watch and his wife and partner, Amy, embrace the

art of Southern hospitality and showcase seasonal south

Louisiana ingredients. Jeff rey ensures Oxlot 9’s menu is

ever-evolving with yearly reinventions of his popular Steam

Pot, in addition to other dishes featuring fresh Gulf seafood

in its prime. 


oxlot9.com

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MANSURS ON THE BOULEVARD

Baton Rouge

Mansurs on the Boulevard has been a Baton Rouge fi ne-

dining staple since 1989, reminding us that contemporary

Creole cuisine will always pair well with white linens. Its

luscious Cream of Brie & Crabmeat soup has been on the

menu since day one (and for good reason), and Cedar-

Roasted Redfi sh is aff ectionately known as the dish that

made Mansurs famous.

mansursontheboulevard.com

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