Restaurant openings across the country excite lots of chefs, while Emeril Lagasse is thrilled by the new spa menu at his Miami restaurant. Restaurant openings across the country excite lots of chefs, while Emeril Lagasse is thrilled by the new spa menu at his Miami restaurant.
[MUSIC] I'm excited about my two new restaurants in Las Vegas. I'm excited about my new restaurant in Los Angeles with Nancy Silverton. And I'm really excited about my new crock The kitchen Crocs is a big project for me and I'm really high on it. I just recently opened a restaurant Mesa Grill in the Bahamas at Atlantis. And so it's really terrific because I get to use all of the indigenous ingredients of the Caribbean and pair it with southwestern ingredients. Who'd of thunk. You know, you ask about something new and exciting. Who would've thunk that Emeril Lagasse would do a spa menu in his restaurant in Miami? I mean, we're doing spa food, where we hired a dietician and a nutritionist. And we're learning it all over, about what we're consuming in our bodies is extremely important. What's new? I'm a year older. I mean, that's new. I'm still teaching at Boston University, at the French Culinary Institute in New York and leaving Connecticut. We play bowl, we go mushrooming, we go frogging, we go fishing. All of these things are for eating. We enjoy life and we drink a lot of wine. [LAUGH] And we enjoy coming here, no question. [MUSIC] [BLANK_AUDIO]