Chef Emeril Lagasse has opened “34 Restaurant & Bar” in New Orleans, which marks his first restaurant dedicated to the cuisine of his Portuguese heritage. “34 is inspired by his late mother, Hilda, who influenced his interest in cooking when he was a child growing up in Fall River, MA, home to the largest concentration of Portuguese people in the United States,” a news release states. “The downtown New Orleans opening also represents the partnership between him (Emeril John Lagasse III) and his 21-year-old son, chef E.J. Lagasse (Emeril John Lagasse IV), who is collaborating on 34 while heading up the kitchen at the newly reopened flagship restaurant, Emeril’s in the Warehouse District.” The menu is built with the “intention of sharing, while paying tribute to the Lagasse’s Portuguese family and many travels to Portugal over the years.,” the news release reads. “Highlights include bacalhau a bras (salt cod, crisp potato, olive, caviar), arroz de pato (duck rice with chourico and mushrooms), and de lagosta (lobster rice). For dessert, the Lagasse’s share their take on pastries such as pasteis de nata, Basque cheesecake and Azorean pineapple foster. The menu is complemented by a dynamic beverage program, with a heavy focus on Portuguese and Spanish wines and spirits.” Located at 710 Baronne St., it was designed by Louisiana architecture firm AQ Studios with interiors by Laurie Pearson Design. The news release said “34 transports guests from the heart of New Orleans to the vibrant streets of Lisbon.” The restaurant seats 245 guests and comprises shades of green – Emeril’s signature color – wood accents and ornate Portuguese tiles. “A painting of a rooster, a national Portuguese symbol of good luck, greets guests at the entrance,” the news release states. “Once inside, a jamon bar with countertop service and tile-clad DJ booth are focal points of the space. The restaurant celebrates not only the food and design of Portugal, but also the sounds, with music from both local and touring DJs.” 34 is open Sunday–Wednesday from 4 p.m. to midnight and Thursday-Saturday from 4 p.m. to 2 a.m. Reservations can be made via OpenTable.