Emeril v. Emeril - Let the Gluttony Begin (The Reviews You've Been Waiting For)!!

[oybolshoi]

Greetings, all! The hubby and I are recently returned from our Memorial Day anniversary trip to USO / IOA where our many indulgences included two anniversary dinners (that's right, I said two!) - one at Emeril's in CityWalk on our first night at the resort and the other at Tchoup Chop on our last night in Orlando.

Before I dive into the gastronomic details, allow me to provide some background information...

The husband: Jason (36) - loves good food and drink; is possessed of a very adventurous sense of taste and will eat almost anything. Laid back to the point of apathy, his personal motto is: Can't Someone Else Do It? He has been able to put up with me through seven years of marriage due to his brilliant sense of humor.

Me: Brenda (36) - lifelong picky eater because of Crohns disease and a misguided love of junk food (now there's a lethal combination! ). Thanks to years of cajoling on Jason's part my food horizon has broadened to include such items as crab, caviar, polenta, and souffle (this may not sound like a big deal to you, but I used to think the food pyramid had three levels: McDonalds, tuna fish, and mac & cheese). I plan the vacations; I convince Jason to spend more money than we really should; and I am far too high strung and impatient for anyone's good. My personal motto: Just Charge It!

During the past year or so that I've lurked on this section of the DIS (my past is with the cruise boards...love those Disney Cruises!) I've noticed a lot of threads asking for information about, and comparisons between, Emeril's two culinary offerings at USO - I've probably started one or two of them myself, but it seemed like I could never find a review of either restaurant or a detailed explanation of the reason why someone liked one spot more than the other. It is my goal to do just that for you my dear, hungry reader.

I'll be happy to answer any questions you may have and would love to know which of Emeril's two joints you like best.

Now, get out your drool cups and let the vicarious feasting begin!!!


Thursday, May 25, 2006 - Emeril's @ CityWalk

After spending the afternoon working up a hearty appetite at the Mandara Spa, Jason and I spruce up and catch the ferry to CityWalk. Our dinner reservation is for 8PM but we arrive early on purpose in order to sample the offerings at the bar.

As an aside for those of you who have never been to this restaurant, it is a large, two-story, glass structure - the decor is modern / contemporary and it is chock-full of tables (the better to squeeze you in, my dear) on the main dining level. We were seated in an upstairs dining room on this visit and it is much quieter and more intimate there.

Anyhoo...back to the bar - remember what I said about the decor and the plethora of tables? Well for one thing there are tables crammed into the bar, which is a pretty small space to begin with. And then there is the bar itself - a long cold metal surface with the most uncomfortable chairs I've ever had the misfortune to sit on - I'm still trying to work out the butt groove from this contraption. I was also a little disappointed in the martini menu - everything was a little too weird for my taste so I defaulted to a Cosmo (good, but not great). Jason opted for the Canteloupe martini which he really liked and which a co-worker of his had suggested (too sweet for me). I wish I could better explain the martini options so that you could understand why I didn't like the choices...maybe I should have used the word unappealing instead of weird. Guess I should have warned you that I'm a picky drinker, too!

One thing I did like about the bar was that the bartender asked us what type of vodka we wanted in our martinis. They don't carry Cirroc (which we adore) but they did have several choices including Grey Goose. Incidentally, we both chose the Goose for our drinks.

Our impression: Emeril does not want you to hang out in his bar. It is not cozy or physically welcoming like the bars / lounges of many of the more upscale establishments we've dined at in the past...it does not seem designed to be a part of the overall dining experience. We wanted to relax in the bar before dinner and have a leisurely drink while making goo-goo eyes at each other...not really possible when some stranger's elbow is jabbing your left kidney and your high heeled sandals keep falling off your feet because the only place to sit is a draconian bar-stool and you're surrounded by happily masticating families of four.

We are rescued from design-flaw bar-disappointment by a member of the wait staff who informs us that our table is ready (even though we are 30 minutes early) and leads us upstairs to a dim, cozy room. We are seated at a lovely table for two next to one of the glass-enclosed wine cellars - we felt like this provided us with some additional privacy during the evening. And a very nice touch - the staff member who seated us carried our drinks upstairs for us, too. Thank goodness for exceptional service because I was wondering how I was going to get upstairs without tripping on a step and spilling Cosmo all over the place...grace is not my middle name (I'm one of those people who trip on painted lines in parking lots).

Our serving team was incredible - they knew we were celebrating our anniversary and did everything they could to help make us feel extra special. Jay and I knew before we even got to the restaurant that we were going to have the Degustation Menu (the Chef's daily tasting menu - six courses for $75 per person; wine pairings an additional...an additional...well, the wine pairings cost extra but apparently we weren't concerned enough to ask how much and it's not on our copy of the menu - D'oh!)

Before I start on the evening's menu let me just ask a rhetorical question: why do Jay and I continue to drink before these types of dining experiences and then opt for the wine pairings? We know the rule about mixing alcohol...we know that with encroaching age our ability to absorb the booze decreases exponentially...we know that while it may be acceptable to stagger out of Commander's Palace in a fit of drunken giggles, outside of New Orleans that type of behavior is typically frowned upon.

And yet we persist...perhaps some day we'll have an answer for this puzzling behavior.

Now to the good stuff....

Amuse Bouche - Crab and Rock Shrimp on toast with a yummy green mustard sauce. Not the most eloquent description, I know, but this item wasn't on the menu. The chef brought it out as a happy anniversary offering with some champagne...fabulous!! I love crab and I love shrimp so I was already happy - the mustard sauce was not overly spicy but had a nice kick...sort of a mellow afterburn. I also love a good champagne - I don't recall what it was and I'm sure they didn't crack open a bottle of Perrier Jouet or Moet Chandon for us but it was good - not too sweet and not too dry. Amuse Bouche, by they way, basically means "happy mouth" and it is something of a pre-appetizer that sets the tone for the rest of the meal.

Appetizer - Oyster on the Half Shell and Citrus Lobster Salad with Meyer Lemon-Herb Mignonette, Bibb Lettuce, and Haas Avocado. Paired with: 1998 Cava Gran Reserva 'Imperial,' Gramona (Penedes, Spain).

Where do I start? How about with the oyster? I think oysters are absolutely disgusting and I refuse to try them - I'm not eating anything that looks like the busboy ladled a spoonful of dishwater into a dirty shell and then spit on it for good measure. I know you oyster lovers out there will probably say that my irrational prejudice against oysters is completely unfounded but I draw the line here...I cannot possibly eay anything this aesthetically displeasing. Jason got my oyster and was well pleased. As for the lobster I was pleasantly surprised - I'm not a big fan of lobster, either, but this was light and sweet and the lemon-herb migonette was a very subtle flavor enhancer. I can't eat much lettuce due to the Crohns but Jason gave this entire dish two thumbs up for both taste and presentation. The wine was lovely - light and crisp, really complemented the lobster well.

Fish Course - Pan Roasted Alaskan Halibut with Creamy Polenta, Confit Baby Artichokes, and an Apple Smoked Bacon-Sherry Vinaigrette. Paired with: 2003 Bourgogne, Guy Amiot (Burgundy, France).

Wowser!!! I mean, BAM!! (Forgot where we were for a minute - ). This may very well have been the best offering of the entire evening. I like a lot of seafood (not all, obviously, judging by the above entry) but I had never tried halibut before - a mistake I plan to rectify the next time we end up at a restaurant with decent seafood. This was an incredible piece of fish -light, flaky, a hint of sweetness and serving it on a bed of the best polenta I've ever eaten was a stroke of genius. And the wine...I love white burgundys...and this was another perfect choice...it really drew out the flavor of the fish and the bacon, oddly enough.

I should also mention that they kept plying us with bread - sourdough rolls and some kind of herby-garlicky bread chunks. The herby-garlicky bread chunks had a name that I can't remember but they were very light and ever-so-yummy (and I think they helped soak up some excess alcohol!).

OK - gotta stop for the night. I'll finish up the menu tomorrow night - three courses remain - along with some random editorializing and our overall impression of the restaurant, the regular menu, and the service. Thanks for reading so far!

 

[disneylizzy]

I am all ears!! Want to hear everything. I've never been to either, so I don't know what to ask, but I'm leaning toward splurging at Tchoup Chop on our upcoming trip and this would be with 3 teenage boys whose idea of fine cuisine is regular macaroni & cheese instead of EasyMac. Oh well, they've got to start somewhere and I am dying to try Tchoup Chop.

 

[oybolshoi]

I am all ears!! Want to hear everything. I've never been to either, so I don't know what to ask, but I'm leaning toward splurging at Tchoup Chop on our upcoming trip and this would be with 3 teenage boys whose idea of fine cuisine is regular macaroni & cheese instead of EasyMac. Oh well, they've got to start somewhere and I am dying to try Tchoup Chop.

Without getting into too much detail in my response I would say that if you like seafood Tchoup Chop is probably the place for you to try. I was very pleasantly surprised by our experience there.

For more information, keep checking this thread!!

 

[Minniespal]

Excellent ~ Can't wait for the rest

 

[GOOFYDONALDMICKEY]

I prefer Tchoup Tchoup hands down. The atmosphere is awesome and it is my favorite in all of Universal Studios.

 

[oybolshoi]

Let's get back to it, shall we? When I left off Jason and I had just finished four extremely tasty dishes, three glases of wine, some champagne, a few martinis...now that I think about it I'm astonished that I remember anything at all.

Main Course I - Pane'ed Milk Fed Veal with Truffled-Red Pepper Butter Sauce, Asparagus, and Gaufrette Potatoes. Paired with: Santenay Ier Cru Les Gravieres Prosper Maufoux (Burgundy, France).

This was the least enjoyable offering of the evening as far as I was concerned (even Jay thought it was sub-par). I'm not crazy about veal (surprise, surprise) but I was willing to give it a try. Well, I tried and the veal failed...the lesson is never try veal again. The asparagus and the potatoes were very good, but I chose to bypass most of this course altogether. By the way - this wine was a red burgundy, which I'm not as fond of.

The serving team was very concerned when they saw that my plate had not been licked clean, but I explained that veal was not my meat of choice and that I was holding out for the next course as well as for dessert. I must commend them again for their level of service and attention to detail - I had even mentioned that I am not a huge fan of red wines, especially really strong, heavy ones and they brought the restaurant sommalier over to the table to have a brief discussion with me about my wine preferences. The result...extra wine pairings for me to try, both of which were excellent - one additional white burgundy and a different white that was similar to a pinot grigio (my all-time favorite wine). The second white was so good I asked Jay, who was pretty pleasantly squiffed by this time, to remind me of the name when we got home so we could buy some.

Now, I know what you're probably thinking: if he was so buzzed why'd you ask him to remember a wine he didn't drink? Fair enough...the answer is that lately I can't remember what I did five minutes ago (hormones and multiple medications can really mess with your brain, my friends) so unless Jay helps me out or we set up a memory trigger there's no way I'm going to recall this wine.

We decide on a trigger: Macbeth

OK. Macbeth....Macbeth... what does that have to do with wine?

Wait...Got it!!!! Burnham...it was called Burnham and it was a fabulous white wine just like a really smooth Pinot Grigio and I wish I was drinking it right now!

At this juncture I should mention that Jason gave me wrong directions to the restrooms (he really did have too much to drink) and if I had followed his course I would have walked a full circle around the upstairs and ended right back in the dining room coming through a different doorway without ever actually finding the facilities. Have I mentioned how good the service was? Because our server...Christian...actually offered me his arm and escorted me to the restroom (no one's offered to do that since we were at Commander's Palace last year). Of course, it's entirely possible that he thought I was too tipsy to find it on my own!!

Main Course II - Petite Filet Mignon Served with Brown Sugar Whipped Sweet Potatoes, Lacinato Kale, Green Peppercorn Reduction Sauce, and Roasted Oyster Mushrooms. Served with: 2004 Malbec, Achaval-Ferrer (Mendoza, Argentina).

I'd say the chef kicked it up a notch with this course!! The fillet was so tender it practically melted in my mouth and those whipped sweet potatoes...so light and just the right mixture of sweet and salt. The best part? No mushrooms on my meat!! I don't like 'shrooms, and don't you pretend to be surprised about that! Jason raved about the wine, which was so dark and heavy it looked like a headache in a bottle to me (beware the sulfites!). I got another glass of Burnham Wood, thank you very much, and anyone who claims that white wine doesn't work with red meat just isn't trying very hard. I concede that red probably does complement steak better than white in most cases, but wine should also be about drinking what you enjoy - I am a firm believer in the idea that the best wine you can have with your dinner is the one that you like best.

I tried not to eat all of this course because I was really looking forward to dessert, but this offering was just so good I couldn't seem to stop my fully loaded fork from finding my mouth. The result: when they take away the dinner plates and clear the table Jason and I are replete to the point of satiety (heh heh heh...it's a long-standing joke of ours). And we have two different desserts coming...the one that was included with the tasting menu, and the souffle that I just had to order. What are we to do?

We do what any rational diners would do at this juncture - ask for cafe au lait to aid in the digestive process.

Now, I just have to comment on this. Emeril has a number of restaurants in New Orleans...he worked at Commander's Palace for a number of years...if any establishment outside of the Crescent City should be expected to offer cafe au lait on its menu and serve it properly it should be one affiliated with Bam Bam. I'm not asking for chicory coffee cafe au lait (although that would be nice), but surely an establishment affiliated with Emeril should know how to serve this beverage properly...half coffee, half hot milk, leave a bag of sugar on the table - thank you very much.

Well, we ended up with some sort of frothy concoction that resembled a very tall cappuccino. It wasn't bad, but it wasn't really what we wanted, and frankly I remain puzzled by the seeming inability of anyone but the French to serve proper cafe au lait outisde of New Orleans. I guess we just haven't been to the right restaurants.

Dessert I - Mango Cheesecake Served with Raspberry Coulis, Chantilly Cream, and Toasted Coconut.

This was the dessert that was included with the tasting menu - Jason stuck with this selection and he liked it very much, but he liked mine better. I did not try this, but it looked very pretty.

Dessert II - Chocolate Grand Marnier Souffle. For a small fee I was able to substitue this for the cheesecake...heads up - if you want the souffle for dessert you need to let your server know when you place your order as this is made fresh while you enjoy your meal.

It was very good, but was not exactly what I wanted. When we ate here in October, the souffle was simply (ha ha) a Grand Marnier Souffle and it was to die for! This souffle was not nearly as light as that one and I don't think it cooked properly because it was a bit chewy. These small imperfections did not stop either one of us from eating every crumb in the souffle dish and licking every drop of sauce from our spoons.

So, after 3+ hours of hanging with Emeril's crew Jason and I are stuffed. We wadle down to the dock and wait for an interminable amount of time until a boat shows up for Portofino Bay. By the time we get back to the room it's 11:30PM - what a night!

Our overall thoughts and impressions:

The food and service were excellent - no real disappointments and we would definitely eat here again. We're not huge fans of contemporary decor and we do think the dining rooms, especially the main one downstairs, are a bit too crowded. We also think the bar is too small and too geared towards eating as opposed to relaxation and conversation over a cocktail or two (or three or four...).

The regular menu offers some nice choices - appetizers range between $10 - $15; soups & salads between $6 - $9; entrees between $25 - $42 (unless you opt for lobster...then it's $75); and desserts between $7 - $10. The restaurant also offers a childrens menu.

One minor thing we noticed with the tasting menu....in many ways it had not changed much from the tasting menu we tried in October 2005. Perhaps this is common but the veal, fillet, and dessert offerings were pretty much the same aside from a few tweaks in presentation and sauce. Not a big deal, but enough of a lack of originality that if we go back any time soon and don't see any substantial changes we probably will order from the main menu instead.

But if you've never tried the chef's menu and you have the time and some extra money to spend we strongly suggest you give it a try - it will really give you an opportunity to sample a wide variety of items. The servers really have a lot of fun with it and apparently so does the kitchen. The chef told us he wished more people would order the tasting menu because they enjoying putting it together so much.

Jay & Brenda's Rating: 4 Cafe du Mond Cafe au Laits (out of a possible 5).

Coming up soon...Jay and Brenda find out what all the fuss is about regarding Tchoup Chop.

Thanks for reading!!

 

[kdudley3]

WOW, what a great review. Not only were you very descriptive but funny at the same time. (are you a writer?)

You're personality seems to be a lot like mine. I like to have a drink or two and really make an experience out of dinner.

We'll be celebrating 20 years at USF in 10 days and I was debating about which Emeril's to go to. Now I know where we'll go, especially since we're staying at RPR.

Thanks again for the informative and entertaining review, you helped me decide where to go!!!

 

[Amyrlin]

I am looking forward to the Tchoup Touchp review, I have eatedn there are is was really wonderful, but it was at the beginning of a two week holiday and I can hardly remember what I ate.

 

[oybolshoi]

WOW, what a great review. Not only were you very descriptive but funny at the same time. (are you a writer?)

You're personality seems to be a lot like mine. I like to have a drink or two and really make an experience out of dinner.

We'll be celebrating 20 years at USF in 10 days and I was debating about which Emeril's to go to. Now I know where we'll go, especially since we're staying at RPR.

Thanks again for the informative and entertaining review, you helped me decide where to go!!!

First of all, thanks for the kind complement...I work for the soulless dominions of finance but I nurse a secret lifelong desire to be a writer.

Congratulations on the upcoming anniversary. I hope you come back for my Tchoup Chop review before you make up your mind (although I don't think you'll be disappointed there).

Enjoy your upcoming trip and dinner - thanks for reading!!

 

[flatline]

don't give up on veal. the veal chop at Emeril's Orlando is indescribable.

 

[nerdboyrockstar]

I loved your review of Emeril's! I've only tried Tchoup Tchoup and absolutely loved it. But I'm not sure if I'd want to try Emeril's or another go at Tchoup Tchoup. I NEED my Tchoup Tchoup Clay Pot!

Can't wait to hear what you thought.

 

[disneylizzy]

Fabulous review!! Keep it comin', waiting for Tchoup Chop.

 

[oybolshoi]

Welcome back and thanks for reading my review so far! You find us on our last day at the resort and it's the evening before our actual anniversary. I must preface this review by saying that I was not really looking forward to this dinner - I'm not a fan of Asian-styled cuisine - but I knew that Jason would really enjoy the experience and sometimes I can be a nice enough wife to take his preferences into consideration.

Our Sunday night dinner reservation was for 6:30 PM - we made it with about 10 minutes to spare (lingered a bit too long at the villa pool sucking down mango coladas... ).

The pictures I had seen of this restaurant did not do it justice - it is absolutely beautiful. The dining room is still crowded, but somehow it's less jarring and less noticeable than at Emeril's restaurant at Citywalk. The recessed walls with the tiles and low lighting help create an intimate atmosphere, and who would have expected an indoor lily pond? At least that's what it looked like to us - I may not be referring to this correctly. We were seated at at cozy booth for two in a secluded corner of the main dining room (I think there may be another dining room but I'm not sure). I loved this table - low bolster cushions to lounge on, lots of space and privacy but with a great view of the entire dining room. I haven't even seen the menu but right now I like this restaurant better just because of the atmosphere...it looks romantic...it feels romantic...it is romantic.

The first thing we notice as we peruse the menu is that there seem to be more offerings than at the CityWalk restaurant. For someone who is still a picky eater at heart, I find this to be a good thing, indeed. We also learn from our primary server that both of us do not have to order the chef's tasting menu...most restaurants that offer this type of dining option will require that the entire dining party partake of it. I am growing more and more happy with this place by the minute...greater variety and more flexibilty...I think it's time for a drink!

We each ordered a tropical martini thing...yecccch!!! It looked like fruit punch and tasted like a very bad, very warm hurricane. This drink was so bad I've apparently blocked it from my already faulty memory. Just, don't try any tropical martinis while you're there unless you like really sweet cocktails. My advice is to stick with what you know - I should have asked for a Manhattan.

**I apologize...we're having really bad weather here tonight and the power is not cooperating. I'm going to have to finish this off tomorrow. I wil say this -the martini was the worst part of the evening. From that point on the night was one great experience on top of the next.**

Ameren UE offers its apologies to anyone who was waiting for me to finish this review last night.

Since Jason and I did not both order the chef's menu this review is probably going to get a little messy, but I'll do my best to keep it organized. The Chef's menu at Tchoup Chop is $54 per person and an additional $28 per person for the wine pairings - it is comprised of four courses instead of six, hence the lower price than at Emeril's CityWalk.

Do you know what they let us do? Not only did they let me add those wine pairings to my crazy dining choices, but they also brought extra plates with each one of Jason's courses so that I could sample them. Unheard of!!!

They also brought us a little happy anniversary offering in the form of a lightly spiced crab mixture on crispy toast topped with caviar - what a yummy way to begin the meal!!

Chef's Tasting Menu - Course I - Kabayaki Glazed Salmon and Kokuho Rice Inarizushi served with Wakame Seaweed Salad, Furikake and Yellow Pea Tendrils. Wine pairing: 2004 Riesling, August Kesseler, Germany.

I did not try this and Jason did not ask me to - he wasn't being selfish he just knew that I wouldn't care for it. He said it was very spicy (and too much spice is bad for this old Crohn) and absolutely delish! I thought the presentation was very attractive - lots of color. The wine was just right - light and crisp.

I feel much shame in admitting this, but I ordered two appetizers.

There were so many choices that I couldn't make a decision, so I opted for glutton-mode (bye-bye belt!).

Appetizer I - Confit Beef and Pepperjack Cheese Moo Shu Rolls with Cilantro Sour Cream, Sesame Guacamole, and Ancho Barbeque Sauce. Served with the same wine as the course mentioned above.

What can I say? This was really good, a little spicy due to the pepperjack cheese, but a great complement to the beef. The BBQ sauce was pretty tasty, too - a hint of sweetness to counter-act the spice of the cheese and the salt of the beef. Jason said the sour cream and guacamole were also quite tasty (I don't like either, so I didn't try them).

Appetizer II - Polynesian Crab Cake with Mango Habanero Butter Sauce and Papaya Salsa.

Ohmigod. Until I tried this dish I'd never experienced Nirvana while eating. Lightly breaded, flaky, tender crab sitting in a light orange / yellow pool of mildly spiced butter with a spoonful of salsa on top for color. This stuff just melted in my mouth - I could have (and next time I will) ordered five more and made a meal out of them. Jason saw the writing on the wall - he stuck with his appetizer and the beef rolls while I inhaled the crab cake. Absolutely the best appetizer we had on the entire trip - if you like crab you simply must try this.

Please note - the beef moo shu rolls are not on the regular menu but were part of the special menu items being offered for the evening in addition to the tasting menu. The crab cakes, however, (can I get an amen!) are on the regular menu. Go forth and gorge on crab, my hungry friends.

Chef's Tasting Menu - Course II - Pan Seared North Carolina Wreckfish served with Asian Chayote Slaw, Rum Spiced Mango Butter Sauce, and Plantain Strips. Wine Pairing: 2005 Rose, Domaine Alfred, Vin Gris, Edna Valley.

Another lovely presentation. I actually tried this and the fish was quite good. Jason really enjoyed this offering, too, and said that this was one of the best fishies he'd ever eaten. A note on the wine - it didn't work with this dish as far as we were concerned. It was like the wine and the fish were at odds with each other. It is rare that Jason doesn't like a wine pairing (not so rare with me) but we didn't understand what the sommalier was trying to achieve here. We both left the wine unfinished and when we voiced our opinion to the serving team they didn't seem too concerned. This surprised us both, given the level of attention we'd received at Emeril's CityWalk and at other restaurants with similar dining options...

 

[oybolshoi]

Chef's Tasting Menu - Course III - Grilled Demi Filet served with Scallion Mashed King Edward Potatoes, Apple Wood Smoked Bacon Reduction, Dragon Tongue Beans, and Sizzled Leeks. Wine pairing: 2001 Cabernet, Oberon, Napa Valley.

Another beautifully plated and paired dish. Jason's eyes rolled back into his head several times while he was eating, a sure sign that his taste buds and his tummy are quite happy.

Dinner - Pan Roasted Filet Mignon served with Red Bliss Potatoes, Lop Chong Port Wine-Anise Reduction, Melting Brie Cheese, and Sweet Onion Crisps. Served with the same wine as mentioned above, this is a regular menu item.

First of all, why hasn't anyone else ever entertained the idea of serving a filet with brie melting over the top and oozing slowly over the sides to mix decadently with the pool of port wine sauce on the plate??? This was a brilliant idea and I'm going to steal it and try it here at home some time this summer. The filet was perfect - delicious and tender - and the cabernet was a great wine choice (even though I'm not crazy about red wines, this worked really well and wasn't too heavy). I don't remember anything about the potatoes with this dish - I was too busy being a carnivore to pay any attention to vegetables.

By the way, don't you love the Shakespeare reference on the wine? I told Jason that it must be a sign of some sort that we had two different wines at two different Emeril restaurants with Shakespearian references on the label.

He asked what kind of sign it was supposed to be and I promptly said that it was a sign that our next trip should be to England.

He then promptly said it was more likely a sign that I'd been drinking too much.

Chef Tasting Menu Course IV - Dessert, baby! Wonton Napoleon served with Pineapple Cinnamon Ice Cream, Tropical Salsa, White Chocolate Shavings, and Sweet Cream.

No wine pairing with this course - Jason opted for a cappuccino. This was a pretty good dessert and the ice cream was surprisingly good (I'm not crazy about pineapples, either). But I didn't eat much of this beacuse of my own, better dessert choice!!

Dessert - Kahlua Cake Sundae served with Banana Rum Ice Cream, Chocolate and Caramel Sauces, Sweet Cream, and Toasted Coconut. Sadly, my fellow choco-holics, this was a special dessert being offered for the evening and to the best of my knowledge is not on the regular menu. I also had a glass of Fonseca 10-Year Tawny Port to wash down my fabulous dessert.

Another winning entry from the kitchen!!! This was incredible and I remember it now through a hazy fog of pleasure...the cake, the ice cream, the sauce...all perfect compliments to each other and thinking about it now makes my teeth hurt if I consider how much sugar probably went into the making of it. The port was also a nice compliment (I love a good port with dessert!) but wait! The sommalier has a surprise for us.

Remember earlier I mentioned that I was puzzled by the lack of reaction to that yucky wine offering with Course II? Well, the sommalier noticed that we were sharing the port and bops on over to the table with something we'd never heard of before: Don PX.

Don't misunderstand - we're not Port experts or anything, but my mother loves the stuff, so I have bought quite a bit for her over the last few years (when we give her a new bottle to try she suddenly develops a bad cold and has to drink it all in a single evening - she has no appreciation for the finer uses of port).

Anyway, this Don Px is a Spanish Port that has been aged for 25 years. It looks like motor oil in the glass...thick and viscous...and it smells like...coffee. Interesting. We are told that this is actually very sweet - the sommalier says she likes to pour it over ice cream. We each take a bite our respective ice creams and then follow it with a sip of the Don PX...

BAM!!! Where has this stuff been all my life? It is incredible, no other way to describe it. It is very sweet, so I would imagine that one bottle would go a long way (even for my mother), but what a treat! The service barometer has just gone way up!

So, where are we? Dinner is over...it's probably about 8PM...and we're pleasantly stuffed but not overly so. We are most pleased with our dining choice for the evening, pay the bill, and hop the shuttle back to PBH.

Now we are faced with a dilemma: Which restaurant is better?

The food at both restaurants was excellent, but we give the edge to Tchoup Chop for variety, creativity, and presentation.

The service at both restaurants was also quite good, but we give the edge to Emeril's CityWalk which was a bit more prompt and professional.

The atmosphere at Tchoup Chop wins hands down over Emeril CityWalk - it's more romantic and intimate.

So, what happens if we have to choose one over the other instead of having the option of doing both in one trip (which we normally wouldn't do, I swear!)...

The consensus in this family of two is that on the next visit to USO / IOA we'll be headed to Tchoup Chop.

How's that for a surprise? I never would have predicted that result coming from me (the crab cake and the dessert tipped the food scales!).

I forgot to mention that the Chefs all autographed the menu for us that night so now we have a lovely keepsake of our meal. If you're ever at either one of these restaurants don't hesitate to ask for a copy of the menu as a souvenier - they're always happy to oblige.

Thanks again for reading - I hope you feel like it's been helpful as well as entertaining. And if you're interested in how Jason and I spent the rest of our time over the weekend check out our trip report here:

http://www.disboards.com/showthread.php?t=1134441

Any questions? Ask away! Otherwise, go forth and digest!!

 

[nerdboyrockstar]

Awesome review olboyshoi!

I'm really tempted to try the Chef's Tasting Menu next time.. and I freakin' love crab cakes. I'd love to try them from Emeril's!

I think I'll pay a visit for my birthday. My friends might think it's too expensive though... so I might have to do a pre-celebration with them at a moderately priced restaurant such as... the Circus McGurkus. And then fly solo to Tchoup Chop.

 

[oybolshoi]

Awesome review olboyshoi!

I'm really tempted to try the Chef's Tasting Menu next time.. and I freakin' love crab cakes. I'd love to try them from Emeril's!

I think I'll pay a visit for my birthday. My friends might think it's too expensive though... so I might have to do a pre-celebration with them at a moderately priced restaurant such as... the Circus McGurkus. And then fly solo to Tchoup Chop.

Thanks for reading, Nerdyboy....

If you like crab cakes you've gotta give these a try! Maybe you could convice your friends to go to Tchoup Chop for an appetizer sampling, providing that you don't have to share the crab cake with anyone!

 

[juliefurr]

Thanks for the great reviews.

I think we are going to do both now!!!!

 

[oybolshoi]

Thanks for the great reviews.

I think we are going to do both now!!!!

Excellent! When will you be at USO? I hope you share your experiences with us after the fact - I'd love to know what you thought.

 

[travelmel]

The result: when they take away the dinner plates and clear the table Jason and I are replete to the point of satiety (heh heh heh...it's a long-standing joke of ours).

My snooty Grammy Macrae likes to say, "I've had an elegant sufficiency."

PS My entire family (well, all the women and my then DF...we're a very matriarcal family) fell out of Commanders Palace (Las Vegas) squished (???) and giggling the day before my wedding. The hot tip: gourmet food and 25cent martini's. Yea, that's right...CENT!

PSS I just actually signed on to photobucket to see if I could put in a picture of the above occasion
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but it turns out
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I am stupid.
Who knew?
Darnit!
I love the dot dot dot gag!


Ah well..take my word for it... we were sauced.

Fun times reading about all the food I will never be able to afford! I like vicarious feasting!