Emeril's NOLA Restaurant Introduces New Lunch Menu
Under the helm of Chef Brian Mottola, who joined the NOLA Restaurant team in 2015, NOLA’s new menu showcases his creative edge and culinary finesse, putting his own touch on the new New Orleans fare the restaurant is renowned for.
“What I love about New Orleans is that it is such a social, well-connected city that enjoys lunches out with colleagues, family and friends,” said Chef Mottola. “Keeping that in mind, my goal was to make the lunch menu more approachable, with a focus on offering a variety of seasonal selections for any budget.”
NOLA Restaurant’s new lunch menu is anchored in fresh, local and regional products that offer guests an alternative to the traditional French Quarter restaurant options, to a style Mottola refers to as “French Quarter fresh.” Highlights include the Grilled Scottish Salmon, set atop bibb lettuce, hearts of palm, black-eyed peas and cucumber relish, and topped with citrus vinaigrette; Wood Oven Roasted Drum, with roasted corn and field pea succotash, red chili piri piri and tomato-watermelon salad; and Paneed Rabbit, served with house-made gnocchi, mushrooms, English peas and rabbit ragu. In addition, guests can also enjoy some of NOLA Restaurant’s signature items, like the Pocket Bread, a menu staple since the restaurant opened in 1992, and Miss Hay’s Stuffed Chicken Wings.
With more than 15 years of experience under his belt, Mottola is no stranger to the Emeril Lagasse domain. His first job after graduating from culinary school was as line cook at Emeril's New Orleans. From there, Mottola cooked at Emeril’s Delmonico Steakhouse in Las Vegas and, most recently, at e2, Emeril’s former eatery in Charlotte, N.C. In addition, Mottola has cooked under chef Nancy Oakes at Boulevard in San Francisco and operated his own restaurant in New Jersey, where he was born.
NOLA Restaurant is located at 534 St. Louis Street and is open for dinner nightly starting at 6 p.m. and lunch Thursday – Monday from 11:30 a.m. to 2 p.m. To view the menu, click here. To make reservations call (504) 522-6652 or click here.