Expectations were high when Emeril Lagasse, former executive chef at Commander’s Palace, went out on his own 35 years ago.

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The menu at The Joint reads like a love letter to traditional barbecue. Ribs, pulled pork, brisket, chicken, and sausage form the meaty backbone of the offerings. Each is prepared with reverence for ...

Succulent seafood stews, bold flavours and hearty fusions — these Lousianan dishes prove a lesson in the state's history, ...