Newly appointed by Emeril Lagasse as chef de cuisine at Emeril's Miami Beach is Tim Doolittle, formerly of Postrio and Wolfgang Puck Bar & Grill in Vegas. With the new chef comes some new menu items including Emeril's Grande Seafood Platter, Louisiana Lump Crab Cake and Amberjack Crudo. “South Florida’s local bounty is the biggest inspiration for me in the kitchen. We’ll search for the very best ingredients that are available and bring in beautiful fish and shellfish daily to create delicious, satisfying food, with Chef Emeril’s signature bold flavors,” said Doolittle. [EaterWire]
Filed under:
