Emeril's Miami Beach
- Contemporary Louisiana
- South Beach
- 305-695-4550
Zagat Ratings & Review
Unlock these scores for the real story.
| Food | Decor | Service | Cost |
|---|
Trusted Zagat Ratings and Reviews help take the guesswork out of finding the perfect restaurant.
Stats
- # of Reviews:
- 613
- Contemporary Louisiana Rank:
- 1 of 1
- South Beach Rank:
- 47 of 177
- Members Been Here:
- 7
- Member Favorites:
- 2
| Brunch Appetizers | |
|---|---|
| Citrus-Vodka Cured North Atlantic Salmon with Sweet Corn Cakes, Belgium Endive, Lemon-Herb Aioli, Sevruga Caviar, Traditional Garnish and Drizzled Basil Oil | |
| Seared Maine Sea Scallops with Truffle-Parsnip Purée, Grilled Mushroom Vinaigrette and Wilted Spinach | |
| Emeril’s Barbecue Shrimp with a Petite Rosemary Biscuit | |
| Creole Boiled Jumbo Shrimp with a Duo of Dipping Sauces, Kicked Up Cocktail and Mango-Honey Emulsion | |
| Smoked Wild & Exotic Mushrooms In a Tasso Cream Sauce, Angel Hair Pasta and Garnished with Fresh Grated Parmigiano Reggiano Cheese |
| Brunch Soups and Salads | |
|---|---|
| Homemade Gumbo of the Day | |
| Homemade Soup of the Day | |
| Homemade Mozzarella Cheese & Vine Ripe Tomatoes with Mixed Baby Greens, Fresh Herbs Vinaigrette and Balsamic Drizzles | |
| Fresh Tuna and Butter Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeño, Yuzu Ponzu and Basil Oil | |
| Our Emeril’s Salad with Mixed Baby Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepperjack Cheese and Seasoned Croutons |
| Brunch Entrees | |
|---|---|
| Grand Marnier - Citrus French Toast with Homemade Breakfast Sausage, Berry Compote and Cinnamon Whipped Cream | |
| Tournedos of Beefwith Truffle Cream Potatoes, Sunny- Side-Up Eggs, Asparagus and Wild Mushroom Hollandaise | |
| Eggs Tchoupitoulas Poached Eggs served over Homemade English Muffins, Roasted Asparagus, Crispy Apple Smoked Bacon, Flash Fried Spinach and Louisiana Crabmeat Hollandaise | |
| Butter Milk Fried Chicken with Sweet Corn Mashed Potatoes, Baby Carrots, Country Gravy and Local Honey | |
| Homemade Andouille Crusted Redfish with Roasted Pecan-Vegetable Relish, Shoestring Potatoes and Creole Meunière Sauce | |
| Seared Crab Cakes with Poached Eggs, Green Onion Beurre Blanc and Hollandaise | |
| Lemon-Pepper Seared Salmon with Herb Roasted Fingerling Potatoes, Hearts of Palm, Haricot Vert-Shallot Salad and Citrus Butter Sauce | |
| Emeril’s Miami Beach Omelet with Homemade Chorizo Sausage, Pepperjack Cheese Quesadilla, Smokey Black Bean Sauce, Avocado and Chipotle Sour Cream | |
| Grilled Kobe Beef Hamburger with Aged Cheddar Cheese, Yukon Gold Steak Fries and Horseradish Aioli |
| Emeril’s Sunday Brunch | |
|---|---|
| Emeril’s Sunday Libations including | |
| Ramos Gin Fizz Made With Bombay Gin, Heavy Cream, Fresh Sour Mix, Egg Whites and Orange Flower Water, Topped with Soda | |
| Champagne Cocktail Champagne Combined with a Cube of Sugar and a Splash Of Bitters | |
| Bloody Mary Mazama Pepper Infused Vodka with Homemade Bloody Mary Mix | |
| Brandy Milk Punch A Great Combination of Brandy, Simple Syrup and Milk | |
| Mimosa Champagne and Fresh Orange Juice | |
| Mint Julep Jim Beam, Fresh Muddled Mint Leaves, Simple Syrup. Over Crushed Ice | |
| Sazerac Jim Beam, Peychaud’s and Angustora Bitters and Simple Syrup Poured Into an Herbsaint Lined Glass | |
Chef/Proprietor: Emeril Lagasse
Chef de Cuisine: Thomas Azar
| Lunch Appetizers | |
|---|---|
| Flash Fried Creole Marinated Calamari with New Orleans Olive Salad, Smoked Tomato Sauce and Parmigiano Reggiano Cheese | |
| Florida Rock Shrimp & Pepperjack Cheese Enchilada with Grilled Sweet Corn Salsa, Charred Tomato-Poblano Sauce and Cilantro Crema | |
| Andouille Sausage with Southern Cooked Greens, Sweet Potato Biscuit, Whole Grain Mustard and Emeril’s Own Homemade Worcestershire Sauce | |
| Creole Boiled Gulf Shrimp & Cornmeal Fried Green Tomato with Warm Remoulade, Watercress and Shaved Parmesan Reggiano Cheese | |
| Parfait of Ceviche with Housemade Mojo, Vine Ripe Tomato, Crispy Plantains and Citrus Crema |
| Lunch Soups & Salads | |
|---|---|
| Creative Soup of the Day | |
| Gumbo of the Day | |
| Our Emeril's Salad with Mixed Baby Greens, Balsamic Vinaigrette, Sun Dried Tomatoes, Pepperjack Cheese and Seasoned Croutons | |
| Warm Wilted Spinach Salad with Warm Three Nut Crusted Goat Cheese and Emeril's Homemade Andouille Sausage Vinaigrette | |
| Fresh Tuna and Butter Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeño, Yuzu Ponzu and Basil Oil | |
| Arugula, Endive and Radicchio Tossed in Apple Rosemary Vinaigrette with Oven Dried Pear Chips, Walnuts and Crumbled Maytag Blue Cheese | |
| Homemade Mozzarella and Vine Ripe Tomatoes with Baby Greens, Basil, Extra Virgin Olive Oil, Aged Balsamic Vinegar and Toasted Croutons |
| Lunch Entrees | |
|---|---|
| Emeril's Cobb Salad with Grilled Chicken, Mixed Baby Greens, Avocado, Crispy Bacon, Hard Cooked Egg, Blue Cheese, Tomato and Red Wine Creole Mustard Vinaigrette | |
| Sauté of Gulf Shrimp with Fresh Basil, Tomatoes, Garlic, Homemade Linguine and Truffle Infused Olive Oil | |
| Pecan Crusted Redfish with Roasted Pecan Grilled Vegetable Relish, Creole Meuniere Sauce and Shoestring Potatoes | |
| Pan Crispy Atlantic Salmon with Confit Tomato & Fennel, Hearts of Palm, Artichoke and Tarragon-Lemon Beurre Blanc | |
| New Orleans Barbecue Shrimp with Petite Rosemary Biscuits | |
| Niman Ranch Pork Chop with Tamarind Glaze, Caramelized Sweet Potatoes and Green Chili Mole | |
| Tempura Fried Fire Cracker Grouper with Gulf Shrimp Tartar Sauce, Polenta Fries and Napa Cabbage Slaw | |
| Herb Roasted Ashley Farms Chicken Breast with Old Fashion Mashed Potatoes, Haricots Verts and Garlic Reduction Sauce | |
| Cornmeal Fried Oysters with Butter Lettuce Wedge, Shaved Red Onion, Hard Boiled Eggs, Crispy Bacon and Creamy Green Onion Buttermilk Dressing | |
| Crispy Louisiana Crab Cake with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion | |
| Grilled Kobe Beef Hamburger with Aged Cheddar Cheese, Yukon Gold Steak Fries and Horseradish Aioli |
| Lunch Desserts | |
|---|---|
| Daily Dessert Special | |
| Grand Marnier Soaked Chiffon Cake Layered with Orange Mascarpone Cream and Garnished with Candied Macadamia Nuts | |
| New York Style Double Cream Cheesecake with Choice of Toppings-Fresh Strawberry Compote, Chocolate Fudge or Caramel Apple | |
| Emeril’s Banana Cream Pie with Caramel Sauce and Dark Chocolate Ribbons | |
| Vanilla Bean Crème Brûlée with Fresh Berries and Chocolate Chip Cookies | |
| Southern Pecan Pie Topped with Vanilla Bean Ice Cream | |
| Emeril’s Spiced Carrot Cake with Cream Cheese Frosting, Candied Walnuts and Caramel Drizzles | |
| Key Lime Meringue Pie In Almond Shortbread Crust with Fresh Blueberry Coulis | |
| Semi-Sweet Belgian Chocolate Brownie with Chocolate Caramel Ice Cream and Warm Fudge Sauce | |
| Assortment Of Homemade Sorbets Garnished with Fresh Fruit and Served in a Vanilla Tuile Bowl | |
| Fresh Fruit Plate Accompanied by a Scoop of Homemade Sorbet |
Chef/Proprietor: Emeril Lagasse
Chef de Cuisine: Thomas Azar
| Dinner Appetizers | |
|---|---|
| Our Selection of Chilled Seafood With a Trio of Sauces Kicked Up Cocktail, Lemon-Herb Aioli and Mango-Honey Emulsion | |
| Rock Shrimp & Pepperjack Cheese Enchilada with Grilled Sweet Corn Salsa, Charred Tomato-Poblano Sauce and Cilantro Crema | |
| New Orleans Barbecue Shrimp with a Petite Rosemary Biscuit | |
| Andouille Sausage with Southern Cooked Greens, Sweet Potato Biscuit, Whole Grain Mustard and Emeril’s Own Homemade Worcestershire Sauce | |
| Flash Fried Creole Marinated Calamari with New Orleans Olive Salad, Smoked Tomato Sauce and Parmigiano- Reggiano Cheese | |
| Crispy Louisiana Crab Cake with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion | |
| Smoked Wild & Exotic Mushrooms In a Tasso Cream Sauce with Angel Hair Pasta and Fresh Grated Parmigiano-Reggiano Cheese |
| Dinner Soups & Salads | |
|---|---|
| Creative Soup of the Day Made Fresh Daily | |
| Gumbo of the Day served with Steamed Rice | |
| Our Emeril's Salad with Mixed Baby Greens, Balsamic Vinaigrette, Sun Dried Tomatoes, Pepperjack Cheese and Seasoned Croutons | |
| Fresh Tuna and Butter Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeo, Yuzu Ponzu and Basil Oil | |
| Warm Wilted Spinach Salad with Warm Three Nut Crusted Goat Cheese and Emeril's Homemade Andouille Sausage Vinaigrette | |
| Homemade Mozzarella Cheese & Vine Ripe Tomatoes with Mixed Baby Greens, Fresh Herb Vinaigrette and Balsamic Drizzles | |
| Chopped Salad with Louisiana Jumbo Lump Crabmeat, Carrots, Sweet Onion, Crispy Bacon, White Cheddar Cheese, Tomato, Hard Cooked Eggs and Creamy Cayenne Buttermilk Dressing |
| Dinner Entrees | |
|---|---|
| Seared Maine Jumbo Sea Scallops with Truffle-Parsnip Puree, Grilled Mushroom Vinaigrette and Wilted Spinach | |
| Niman Ranch Double-Cut Pork Chop with Tamarind Glaze, Caramelized Sweet Potatoes and Green Chili Mole Sauce | |
| Andouille Crusted Redfish with Roasted Pecan Grilled Vegetable Relish, Creole Meunire Sauce and Shoestring Potatoes | |
| Chili Rubbed Ashley Farms Chicken with Stewed Black Beans, Smashed Avocado, Pico de Gallo, Tri-Colored Tortilla Threads and Smoked Chili Cilantro Crema | |
| Grilled Filet of Beef with Blue Cheese Glacage, Sour Cream Chive Mashed Potatoes, Homemade Bacon, Haricots Verts and Homemade Worcestershire Sauce | |
| Sauté of Gulf Shrimp with Fresh Basil, Tomatoes, Green Onions, Garlic, Shallots, Homemade Linguine and a Truffle Infused Olive Oil | |
| Duck Confit Leg & Seared Duck Breast with Chickpea, Cucumber & Tomato Salad, Macadamia Nut-Basmati Rice, and Citrus-Mint Yogurt | |
| Pan Crispy Atlantic Salmon with Confit Tomato & Fennel, Hearts of Palm, Artichoke and Tarragon-Lemon Beurre Blanc | |
| Grilled Harris Ranch Beef Ribeye with Roasted Yukon Gold Potatoes, Foie Gras Compound Butter, Poached Green Onions and Red Wine Reduction Sauce | |
| Lamb Two Ways Grilled Lamb Chops and Braised Lamb Shoulder with Goat Cheese Polenta, Baby Carrots and Fresh Mint-Pistachio Pesto | |
| Emeril’s Creative Fish of the Day |
| Dinner Desserts | |
|---|---|
| Grand Marnier Soaked Chiffon Cake Layered with Orange Mascarpone Cream and Garnished with Candied Macadamia Nuts | |
| J.K.’S Dark Chocolate Soufflé Dressed Table Side with Chocolate Grand Marnier Sauce | |
| New York Style Double Cream Cheesecake with Choice of Toppings-Fresh Strawberry Compote, Chocolate Fudge or Caramel Apple | |
| Emeril’s Banana Cream Pie with Caramel Sauce and Dark Chocolate Ribbons | |
| Vanilla Bean Crème Brûlée with Fresh Berries and Chocolate Chip Cookies | |
| Southern Pecan Pie Topped with Vanilla Bean Ice Cream | |
| Emeril’s Spiced Carrot Cake with Cream Cheese Frosting, Candied Walnuts and Caramel Drizzles | |
| Key Lime Meringue Pie In Almond Shortbread Crust with Fresh Blueberry Coulis | |
| Semi-Sweet Belgian Chocolate Brownie with Chocolate Caramel Ice Cream and Warm Fudge Sauce | |
| Assortment Of Homemade Sorbets Garnished with Fresh Fruit and Served in a Vanilla Tuile Bowl | |
| Fresh Fruit Plate Accompanied by a Scoop of Homemade Sorbet |
Chef/Proprietor: Emeril Lagasse
Chef de Cuisine: Thomas Azar
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Menu items and prices are subject to change.
Menu items and prices are subject to change.
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