Emeril’s Tchoup Chop Unveils New Chef de Cuisine, Menus, Cocktails, Renovations

The upscale Asian-Polynesian eatery Emeril's Tchoup Chop from renowned chef Emeril Lagasse recently launched several updates to the 11-year-old restaurant:

• New management team, including chef de cuisine Ryan Vargas and general manager Andy Vaughn 
• Japanese robata grill and special grill menu
• Expanded sushi offerings and space at the Food Bar to watch sushi chefs working
• Updated lunch and dinner menus, featuring new classics like: 

• Schimi-spiced Mahi Mahi over coconut–spinach luau risotto

• Hibachi Skirt Steak with Okinawa smashed potatoes, wild mushroom “poke” 

• Hawaiian Malasadas with lilikoi and haupia custards

• Revamped classic and signature cocktail menus with lomi lomi tomatoes and Asian Chimichiri
• Daily happy hour at the outdoor Tiki Bar with food and drink specials 
• Interior décor and kitchen renovations, including a floral mosaic in dining room