Emeril's Bistro 1396

The Logbook — Real Guest Soundings

Depth Sounding: This is a composite account from multiple guest experiences, edited to our venue standards for clarity. Individual sailings vary by ship, itinerary, and crew.

Emeril's Bistro 1396 Review: New Orleans Flavor at Sea

Introduction. Emeril Lagasse's Bistro 1396 brings a Creole-Cajun soul to Carnival's Mardi Gras — and the name itself is a nod (hull number 1396). This is Emeril's own menu concept: bold Southern flavors, New Orleans-inspired dishes, and the kind of food that makes you want to say "BAM" unironically. The cover charge (around $38–$42) puts it in the mid-range of Carnival's specialty restaurants, and it fills a flavor profile that no other venue on the ship attempts.

Food & Drinks

The smoked andouille gumbo is the table's most-ordered starter — thick, deeply seasoned, with real heat and chunks of smoky sausage. The shrimp and grits entrée is another standout: creamy stone-ground grits with plump Gulf-style shrimp in a spicy cream sauce. The double-cut pork chop with Creole glaze is massive and well-executed. The jambalaya delivers on flavor, though it can run slightly dry depending on the batch. Honest take: Emeril's works best when you order the Creole and Cajun dishes — the more general items (steak, chicken) are fine but don't carry the same magic. The banana cream pie for dessert is the quiet star of the meal. The cocktail program leans Bourbon Street — Sazeracs, Hurricanes, and a solid whiskey selection.

Service

Service is warm and enthusiastic — the staff seem genuinely proud of the Emeril brand and want you to enjoy the food. They'll explain dishes, suggest pairings, and encourage you to try the gumbo if you're on the fence (good advice). Pacing is comfortable at 90 minutes. One note: because Emeril's is only on Mardi Gras (and expanding slowly), the crew is well-practiced and consistent — a benefit of having one kitchen to perfect rather than a dozen across the fleet.

Atmosphere

The room channels New Orleans bistro energy — warm lighting, exposed brick accents, and a lively hum that suits the cuisine. It's more energetic than Fahrenheit 555 and more polished than the casual venues. The open kitchen adds theater and lets you watch the line work. It fits the food: welcoming, a little loud, and full of flavor. Couples, foodies, and anyone who loves Southern cooking will feel right at home.

Conclusion

Rating: 4.1/5. Emeril's Bistro 1396 brings genuine Creole-Cajun flavor to sea — the gumbo and shrimp and grits are worth the cover charge on their own. It doesn't reach the top tier because the non-Southern dishes are less compelling and the restaurant is currently limited to one ship. But if you're sailing Mardi Gras and love bold, spiced, Southern cooking, this is a must-book. Tip: start with the gumbo, order the shrimp and grits, and finish with the banana cream pie — that's the Emeril's trifecta.

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