Like most of the rest of the country, the Capital Region never tires of a good steakhouse, so it was no surprise that Emeril’s Chop House quickly garnered enthusiastic crowds when it opened at the end of September. The concept, the first of its kind for prolific celebrity chef Emeril Lagasse, replaces 18 Steak in L’Auberge Casino & Hotel. Onsite Executive Chef Jared Tees says infrared deck broilers ensure USDA Prime steaks get a quick sear to lock in flavor. “Spending minimal time under the heat means they retain moisture,” Tees says. The line-up of cuts and accouterments is deliciously varied, but don’t miss the classic ribeye Oscar style, in which a Black Angus ribeye cooked to order is joined by asparagus spears, fresh crabmeat and hollandaise. A la carte sides range from lobster mac-and-cheese to creamed spinach, in keeping with this brand of celebratory steakhouse.

Emeril’s Chop House

777 L’Auberge Avenue

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