Overall, the experience was good. The steamed mussels were nicely cooked and had nice flavor. I also had the porchetta. This was a whole roasted pig that has the bones removed, then the meat is stuffed back into the skin and put on the rotisserie for several hours. It is then sliced and served with roasted root veggies. It was tender and juicy. The best part was dessert. I had the banana creme pie. The filling was thick and just the right sweetness. Best I have ever had.
On the down side, I was a bit puzzled the the table next to us were served an amuse, but we weren't. Also, the guy seated near me also got the porchetta and it was about twice as big as mine. I had pork envy. Actually, the portion size I had was enough for me, but the lack of consistency was obvious.
Overall, the service was fine, but not at the level I have experienced in the Emeril owned restaurants I have frequented in New Orleans.