Lagasse Reopening Delmonico/Publishes Kids Global Cookbook
Emeril's Delmonico (1300 St. Charles Ave., 525-4937; www.emerils.com) is scheduled to reopen Oct. 25. The restaurant had been an Uptown dining fixture for more than a century when New Orleans-based celebrity chef Emeril Lagasse bought and revamped it in 1999. It suffered wind damage and the effects of spoiled food after Hurricane Katrina and has been closed since. Lagasse's other two local restaurants, Emeril's and NOLA, reopened last December. Earlier this month, the chef published the latest in his series of cookbooks for children. Titled Emeril's There's a Chef in My World!, the book features recipes and cultural lessons from Italy, Spain, Vietnam, India, West Africa, Nicaragua and other nations. Lagasse's first children's cookbook Emeril's There's a Chef in My Soup!, (2002) was a New York Times bestseller, as was his 2004 follow-up geared toward older children, Emeril's There's a Chef in My Family!
New Face at Muriel's
Muriel's Jackson Square (801 Chartres St., 568-1885; www.muriels.com) has hired a new executive chef, Guy Sockrider, who worked in the Commander's Palace kitchen in the 1970s under chef Paul Prudhomme. He later worked at the Michelin-rated Le Moulin des Mougins in southern France under chef Roger Verge and at Chicago's Le Perroquet restaurant. At Muriel's, he replaces chef Erik Veney, who left earlier this year to become sous chef at Stella! (1032 Chartres St., 587-0091; www.restaurantstella.com ). Muriel's is keeping much of its contemporary Creole menu intact, so the best way to sample Sockrider's new imprint is through his table d'hote specials, which change weekly and include three courses for $24-$28. Some of his specialty dishes include salad Midi with champagne-marinated tomatoes with basil, avocado and feta cheese; chicken breast Tchoupitoulas served over fried polenta with a green peppercorn chardonnay sauce; or a grilled filet mignon with crawfish mashed potatoes, marchands de vin and watercress salad. Muriel's is open for dinner nightly and lunch or brunch Friday through Sunday.
Mt. Fujita and the Big PayTuna
It seemed inevitable when the New Orleans Saints began playing well that restaurants would pay homage to the team by naming dishes for its players; Linebacker Scott Fujita served up an irresistible opportunity for a sushi bar. Rock-n-Sake (823 Fulton St., 581-7253; www.rocknsake.com) took the bait and modified its crawfish and tuna "New Orleans roll" by adding a cascade of avocado sauce and stacking the pieces up in mountain fashion for its new "Mt. Fujita roll." The 250-pound, six-foot, five-inch Fujita was adopted as an infant by Japanese-American parents and joined the Saints this season. He is joined on Rock-n-Sake's inventive menu by Sean PayTuna, sashimi named for Saints coach Sean Payton, and the blue Brees roll with tuna and blue cheese named for quarterback Drew Brees.