Emeril Lagasse’s 34 Restaurant & Bar to Close in New Orleans After 15 Months
A short-lived tribute to Portuguese roots in New Orleans
In New Orleans, where family recipes often carry the weight of history, Chef Emeril Lagasse built a restaurant around a deeply personal idea: that a mother’s cooking can be so formative it deserves a place at the table beyond the home. For Lagasse—an award-winning chef and long-established presence in the city’s dining culture—that inspiration was his late mother, Hilda.
That sentiment became 34 Restaurant & Bar, a project opened by Emeril Lagasse and his son, E.J. Lagasse, as an homage to their Portuguese heritage and the dishes Lagasse grew up with. After just 15 months of service, the restaurant will close permanently at the end of January, according to a statement from the Emeril Group.
Where it was—and what it represented
34 Restaurant & Bar is located at 714 Baronne Street, in a space that previously served as the old A.D. Wynne Furniture showroom. The restaurant’s concept was framed as a “love letter” to Portuguese cuisine, shaped by two streams of influence: the foods Lagasse enjoyed growing up, and dishes he encountered during frequent trips to Portugal over the years.
Even the name was designed to carry family meaning. “34” is a combination of Emeril J. Lagasse III and Emeril J. Lagasse IV, linking father and son in a title that was intended to be both personal and forward-looking.
The closure announcement and the reason given
The Emeril Group said the decision to close was driven by economics. In a statement reported by the Times-Picayune, the group described the restaurant as “a true labor of love,” while also pointing to the practical reality of running a restaurant right now.
“The restaurant has been a true labor of love, but due to the high costs of operating in the current environment, we have made the difficult decision to close,” the statement said.
The last day of service is scheduled for January 31. Until then, the restaurant will continue operating, giving diners a final window to revisit the menu and the atmosphere that helped define the restaurant’s brief run.
What diners found inside: design, atmosphere, and a Portugal-forward identity
When 34 opened in October 2024, it quickly drew attention not only for what it served but for how it presented itself. The restaurant was noted for a beautiful green space, ornate Portuguese tiles, and paintings that reinforced the theme. A signature jamón bar added another visual and culinary focal point, emphasizing the restaurant’s Iberian leanings.
34 also leaned into the idea of a full sensory experience. Guests were invited into what the restaurant framed as the tastes and sounds of Portugal, including a playlist highlighted on the restaurant’s website. The overall approach was immersive without being gimmicky: a setting that aimed to make Portuguese cuisine feel at home in New Orleans rather than treated as a novelty.
Recognition during its run
Despite its short lifespan, 34 earned a notable nod: it was recommended in the very first Michelin Guide for the American South. That recognition placed it among a new set of regional selections and suggested that, at least from a guide’s perspective, the restaurant had quickly found its footing.
Yet acclaim does not always translate into sustainability. The Emeril Group’s statement points to operating costs as the decisive factor, underscoring a familiar tension in the restaurant world: even well-regarded dining rooms can face challenges that have little to do with food quality or guest experience.
A look at the menu: dishes that anchored the concept
The restaurant’s menu was built around Portuguese flavors and familiar touchstones, with dishes that could work for both first-time explorers and diners seeking something closer to tradition. Among the offerings mentioned as favorites were paella meant for the whole table, piri piri chicken, caldo verde, and the Lagasses’ take on pastéis de nata.
Wine also played a role in shaping the experience, with Portuguese and Spanish selections positioned as natural companions to the food. In a city known for its own strong culinary identity, 34’s approach was to bring a specific heritage to the forefront, rather than soften it into a generalized “Mediterranean” category.
Paella for the table: A shareable centerpiece that reinforced the restaurant’s communal, celebratory tone.
Piri piri chicken: A recognizable dish that helped define the restaurant’s spice-and-char profile.
Caldo verde: A classic soup that the Lagasses highlighted in their farewell message as something they expect to share again in the future.
Pastéis de nata (Lagasse version): A signature dessert interpreted through the restaurant’s point of view.
What to order before the final service
With the final day set for January 31, the restaurant’s remaining weeks are, for many diners, a last chance to return to specific dishes that defined the menu. Two items were singled out as particularly worth revisiting: The Prego, described as an “out-of-this-world” steak sandwich, and Bacalhau À Brás, a salt cod preparation noted for being perfectly tender.
For diners who have not yet visited, these dishes offer a practical starting point—choices that represent the restaurant’s strengths without requiring a deep familiarity with Portuguese cuisine. For those who have been before, they serve as reminders of what the restaurant set out to do: translate family memory and travel experience into a dining room that felt both personal and inviting.
The Prego: The restaurant’s steak sandwich, highlighted as a standout.
Bacalhau À Brás: A salt cod dish described as perfectly tender.
What happens to the staff
Restaurant closures often raise immediate questions about the people who kept the dining room running day to day. The Emeril Group said staff members at 34 will be offered “opportunities at other Emeril Group ventures” after the restaurant closes. While that does not erase the disruption that comes with any shutdown, it signals an effort to keep employees within the broader organization.
The Lagasses’ message: gratitude and a hint of what may come next
Alongside the practical explanation of high operating costs, the Lagasses’ statement also emphasized gratitude and continuity. They expressed appreciation for the chance to extend “the joys of Portuguese cuisine” to the region, framing the restaurant’s run as meaningful even if it was brief.
Notably, the message also suggested that the story is not finished. “This isn’t the last caldo verde we’ll be sharing with the New Orleans community, and we look forward to what’s to come,” they said. The remark stops short of announcing a new project, but it does convey an intention to keep Portuguese flavors present in some form.
Other Emeril Group restaurants that remain open
While 34 Restaurant & Bar is set to close, the Emeril Group continues to operate several other restaurants. In New Orleans, Emeril’s, Meril, and Emeril’s Kitchen remain open. The group also operates Emeril’s New Orleans Fish House and Delmonico Steak House in Las Vegas.
Beyond traditional restaurant locations, Chef Emeril Lagasse also has three “At Sea” cruise ship restaurants on Carnival Mardi Gras, Carnival Jubilee, and Carnival Celebration. Together, these venues reflect a broader footprint that extends beyond a single concept or city, even as 34 represented a particularly personal chapter within the portfolio.
New Orleans: Emeril’s, Meril, Emeril’s Kitchen
Las Vegas: Emeril’s New Orleans Fish House, Delmonico Steak House
At Sea: Restaurants on Carnival Mardi Gras, Carnival Jubilee, Carnival Celebration
A brief run, a clear point of view
Restaurants open and close for many reasons, but 34 Restaurant & Bar stood out for how explicitly it tied cuisine to family history. It was conceived as a tribute to Hilda Lagasse and a way to place Portuguese heritage at the center of a New Orleans dining experience. In 15 months, it built an identity through design details like Portuguese tiles and a jamón bar, through an atmosphere that included curated music, and through a menu anchored by dishes such as caldo verde, piri piri chicken, paella, and pastéis de nata.
Its closure, attributed to high operating costs, is a reminder that even restaurants with recognition and a distinctive concept can face headwinds. For diners who connected with 34’s approach, the remaining days before January 31 offer a final chance to revisit the room—and to taste the dishes that were meant to carry a family story into public view.