Food TV Legend Emeril Lagasse Just Opened His First NYC Restaurant

Ultra-famous celeb chef Emeril Lagasse — known for his shouted catchphrase “bam!” — finally formally entered the NYC dining scene with the opening of his first New York restaurant Rodos, and he managed to do so with very little fanfare. According to the Post and a representative of the restaurant, Lagasse opened the new restaurant in the lobby of Chelsea’s Hotel Henri with restaurateurs Yiannis Chatiris and Eleni Vareli on January 8.

Update: The restaurant is the first project as a part of Lagasse’s new consulting division, We Love Food Hospitality.

Chaitis also owns Mykonos Blue in Hotel Hayden, and according to the Post, the 112-seat Rodos is inspired and named after his home island in Greece. But Lagasse is putting a twist on the Greek seafood fare by infusing the menu with some of the Cajun-Creole flavors that has made him famous around the world.

That includes dishes like Louisiana crawfish-stuffed clams ($23) alongside classic Greek offerings like grilled branzino ($32) and avgolemono, a chicken, orzo, and lemon soup ($11). The taramosalata features Cajun caviar. There’s also a burger for $25. The full menu can be found below. Wine and cocktails are also available.

In the last couple years, there has been a spate of closures for celeb chef-backed restaurants in NYC, including Anne Burrell’s Phil & Anne’s Good Time Lounge, Jose Garces’ Amada, Cat Cora’s Fatbird, and Guy Fieri’s American Kitchen and Bar, to name just a few.

But in addition to continuing to work as a TV personality, Lagasse runs a prolific empire of nearly a dozen other restaurants in New Orleans, Las Vegas, Florida, and Pennsylvania. He also has accolades in the dining world, like a 1991 James Beard Award. Though he has many restaurants and a long career, this is his first NYC restaurant.

Eater NY has reached out for more information.

The story has been updated with additional information from Emeril Lagasse’s team.

• It’s about bam time! Emeril Lagasse opens NYC restaurant [New York Post]