Emeril Lagasse Tours His Favorite New Orleans Food Spots I Condé Nast Traveler

[Music] [Music] you how's things if everything's gone well I couldn't be happier we're here city park it's beautiful some pretty stunning place good morning call here is the place that does beignets perfect they're pretty hot delicious top section has to be eaten hot dog all right Danny Nicole you sure this processor how long can the dough sit in there and the humidity doesn't affect it that's the one big challenge about no own anything baking watch I could make a cake today and make a cake on Sunday and it could be a different ratio because of the humidity [Music] you know when I was at Commander's Palace and a lot of my days off I would search the country or look for product with the farmers and then I became very friendly with some Vietnamese families there was a cultural movement going on and I always believed and I still believed in my philosophy and cooking is that if you can understand the culture and you can then understand the people then you can understand the food so photo Bay in the early 90s became one of my spots I met Col senior and Mama he went to Vietnam for the war and met mama and then they got married and then after a little bit of time they came back to Louisiana just got wiped out this whole area got wiped out Katrina so they rebuilt this and I just recently reopened Carl jr. was telling me that he had like almost two years off just why he drew a beard just cuz disgusted but we're gonna get to eat some good Vietnamese food right now very excited about that I traveled there I was there on assignment but I stayed for four months I travelled from south to north from the Delta all the way to the Chinese border and ate my way through Vietnam I haven't been since so I'll be curious to hear when you take your trip what you find but it was completely undeveloped one of my last meals there a woman had a rice carrier her whole kind of soup kitchen operation was she carried on her back with two little plastic stools in a tiny little table and then with a baby strapped to her body you know with the most perfect bowl of you could imagine the okay was a little heat oh yes love you am I asking this is a fish shellfish fish people get freaked out by the fish sauce it's a secret weapon yes it is well kind of can't get enough on also watching any then he put this on us which we were talking about the Imperial cuisine oh my god wait delicious wait we talked about the bread we talk about the humidity yeah okay you ready yeah here we go there's so eccentric it's a pretty small kitchen pretty small restaurant but the one thing that Carl has it's a steam kettle so that has broth in it at all times he just constantly is making shock there's no cans and no none of that factor this was a real thing I'm glad I could turn you on to photorec especially for me because I hadn't been to Vietnam in 20 years mama everything's beautiful you know because fantastic you don't know my father always won my generation now what we're gonna do is we're gonna go down Magazine Street because I want my friend here Pilar to see casamento Singh oh there's animals mm-hmm flagship first baby yeah so what about music you go see music it depends it's mostly when people are in town I'm a big fan of Jeremy Davenport who has the Jeremy Davenport Club at the Ritz Carlton trumpet player it's amazing played for my wife and i's wedding and then if we wanted to get a little crazier after we had a lot of wine there's a couple of clubs that's pretty amazing [Music] the way that New Orleans was built wasn't so much about neighborhoods it was really conquered and divided by individuals so this is this is the residential part of Magazine Street this neighborhood is flipping right now in a good way then as we get up here in the forum this is another area this is a more hipper area for antiques shopping which is big in the lawns and restaurants and you'll see how it starts developing as we go from this point on [Music] so this is Casa Mentos this green and white place it's a shotgun and the kitchens in the back you got to go through the kitchen to go to the bathroom great and it's not very big and they have enoy stably there shucks and more oysters but then they're always the stew is terrific they're peacemakers terrific peacemaker is basically almost like a mu falada bread with fried oysters dressed they call it a peacemaker because that's what you would bring home to your wife when you're out too late drinking one night now there are a lot of oyster houses in New Orleans for me for 30 plus years I've been coming to Casa Mentos so anything relating to oysters there is the real deal now another really really big place on the corner here called Tipitina's this yellow building here on the left the Neville Brothers I mean the meters I could go on on on just how amazing and this is Hanson's Hansen stone blue shop in season the wine is like drama block now have to get snow cones and the very different snow cones here they call it snow blizzard because you can get chocolate you can get condensed milk you got strawberry you can get whole it's a big big deal and they shave them on ice for the snow go Annunciation is the 500 block I'm reading 50 I you're gonna take a stab at it they were this you man good job my brother nobody finds this place like that easy this is Domilise's this is my favorite bull boy shop in the city let me give you a peek I got some colleagues so from New York turned off would you stop yeah I'm gonna get show around a little bit do you get that cash register there's something to go with a poor boy fear like I like I like amber it's really fantastic cheers Cheers how old is Dom believe she's not location only this location yep time I was here I was working here I worked there for a couple of hours just a mess with people I answered the phone I took the phone orders for like an hour - it's the firehouse it's like their kitchen operation is like the three main operation I should just like oh thank you so much well thank you so kind to be damned they're like a cross between a fry and a Tater Tot it's pretty epic if you eat a shrimp foosh okay so you get the full experience you get the you get the dimension of where they're coming from from the shop nice then if you do this there's an airiness to the rest but not to have it you're not we've done yeah kill it a lot of people who try to copy this where they go wrong actually amazing way mmm delicious amazing so hands down your favorite pub boy I mean I'm sure there are others that are great but this is amazing [Music] all right here we go guys smile everybody [Music] so welcome to marrow so thank you for having us absolutely good you know Merrill is named after my little girl yeah and and I think the menu reflects a lot of those experiences not only of my evolution as a chef my travels would eat the world but also family moments and from our travel and things at home that come about when you go from tacos to you know Korean style short ribs you really are eating your way around the world and also just the New Orleans cuisine is that that amazing mix of well as we experienced a photo bay and we talked about the Vietnamese culture the restaurant culture is also changing because pre Katrina we had about 600 restaurants population of about a million two million for after Katrina obviously not the same population right now 2016 we have over 1,600 restaurants that have opened in the city oh my goodness Wow now here I am Tony vago Louisiana and this is today's gumbo and this is made with chili so and duck what's your twist it also just seems not as sort of thick from from scratch everything in-house the thing that makes just a little bit cleaner if you will mm-hmm is it's all about the room it's delicious oh my goodness what's this in the South you have biscuits this is a pretty bold statement I'll say that yeah so we called my friend Art Smith and said art what's your secret of biscuits Ashley a chase what's your secret of biscuits etc etc so then because I'm insane I put foie gras butter on it and then this little berry compote ok so tell me like what what is that what marks the consistency the perfect consistency you put that in your mouth all right I'll tell you unbelievable right and when I rented the house Venice yeah I rented the house on the canal with the Batali's Wow Mario and I we'd wake up we'd have an expresso a small beer and mortadella panini can we would say okay what course you doing tonight I'm gonna do pasta all right then I'm gonna do the meat I love that cake and then we can shop this is a local vehicle divita it's delicious what I love about in Spain in places like that where that it's like all you want at a certain time of day is this much beer you don't need the roof oh my god we have a mutual friend by the name of Nobu Matsuhisa he does this like on a plate I wanted to take a lot of those flavors it's beautiful tuna from the Gulf and it has a little citrus sriracha as sesame noodles you kind of do Wow so it's sriracha and there's something else though what else is that which kanji know I taste the freshness has to be there I happen to be a big fisherman shawarma fanatic about fish yeah it's delicious good what I did like when I designed maro I inverted the system so that the expo the pass yeah the D on both sides nice then I had this guy build me this custom robot I built this is designed like Japanese yeah fire drills I realized the importance of wood so I converted it so that it's completely all wood-fired pasta station by station prepped us all in the back and then ate em in the oven I have to say I love that we went from the most authentic po-boy little hole-in-the-wall fantastic place and then we go to the new restaurant which is all about you are having cherry picked your favorite most authentic flavors from around the world and you know I feel like that's a nice sweet we bookended we bookended that nicely got a good taste now for new New Orleans I think so I think I might have to come back and just you know remind myself exactly well thank you so much for your time thank you it's such a treat to get to trail you and friendship and go and eat the world yes indeed Cheers screw [Music] you [Music] you

Channel: Condé Nast Traveler

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Keywords: emeril lagasse, eat the world, new orleans, food, food tour, food network, lagasse, emeril, new orleans food, new orleans restaurants, new orleans travel, new orleans vietnamese food, po boy, new orleans po boy, domilese, new orleans domilese, pilar guzman, pho tau bay, emeril lagasse new orleans, new orleans food tour, new orleans cuisine, new orleans travel guide, food new orleans, nola food, travel, conde nast traveler, travel videos, travel guide

Id: dWaO9oB6kLc

Length: 14min 54sec (894 seconds)

Published: Mon Dec 26 2016