Emeril's Florida - Episode Guide

In Tampa, Emeril Lagasse visits Mise en Place, one of the leading restaurants in Florida, where he tries some of Chef Martyu Blitz's latest creations, including sous vide venison loin and buttermilk panna cotta. Then, Emeril goes to Cigar City Brewing, where he samples some of their signature beers following a brewery tour. Then Emeril visits one of the most respected and popular steakhouses in the world, Bern's Steakhouse. Emeril tours their restaurant and a peak at their wine collection, the largest of any restaurant in the world. To end the episode, Emeril prepares Marinated Flank Steak with Chimichurri Sauce, Grilled Smashed Potatoes and Piperade.

Emeril Lagasse visits three unique restaurants living on the edge. The first stop is Z Grille in downtown St. Petersburg, where he meets owner and Executive Chef Zack Gross, and tries some of his signature dishes including achiote chicken and black grouper with smoked pimento cheese grits and Old Bay whipped creme. Then, Emeril is off to Rebel House in Boca Raton, where the food and the decor celebrate rule breakers. Chef and co-owner Mike Saperstein prepares a variety of dishes, including wahoo crudo and lambchetta, for Emeril to try. The last restaurant for the day is The Rooster & the Till in Tampa, where Emeril samples grilled octopus and salmon belly. Lastly, Emeril prepares Char Sui BBQ.

Emeril Lagasse is checking out some heavy-hitting restaurants in exciting Miami, starting with The Forge in Miami Beach. At this iconic restaurant that attracts A-list diners, Emeril and Executive Chef Christopher Lee sample signature dishes including Jamaican bacon and Alaskan king crab Oscar with forge rub. Next is Joe's Stone Crab, a century-old family run restaurant, where Executive Chef Andre Beinvenu prepares stone crabs with hash brown, seafood cioppino and other best-selling dishes for Emeril to try. His final stop is at Sugarcane in the design district. Executive Chef Timon Balloo shows Emeril some of the restaurant's "shared experience" dishes including scallop crudo with apple and black truffle, Korean Galbi beef short ribs, and bone marrow with veal cheek marmalade. To end his day in Miami, Emeril prepares Jerk Spiced Pork Tenderloin with Stewed Black Beans and Caramelized Sweet Potatoes.

Emeril Lagasse is visiting three great Florida seafood shacks. The first stop is the Star Fish Company, in the fishing village of Cortez. Emeril enjoys some catch of the day including soft shell crab and blackened grouper. In the Florida Keys, Emeril visits the quirky shack Mrs. Mac's Kitchen, where he and Angie Wittke sample signature dishes including Caribbean lobster and Bahamian conch salad. The third restaurant Emeril visits is Crazy Fish, where owners Jim and Jean Christensen share dishes including barracuda with cranberry chipotle sauce and Florida green tomatoes with Emeril. To end the day, Emeril prepares Crab Jalapeno "Hot Pot" and Garlic and Lemon Toasts.

Emeril Lagasse visits three restaurants on Florida's Gulf Coast. Emeril's first stop is Locale Market in St. Petersburg. After touring the market, Emeril sits down with Chef Michael Mina to sample signature dishes including a dry aged tomahawk rib eye and a liquid nitrogen bon bon sundae. Then Emeril visits Guy Harvey's RumFish Grill in St. Pete Beach, which boasts a 33,500 gallon aquarium in the dining room. Emeril sits down with Executive Chef Justin Harry to sample dishes including cedar key oysters and jerk lion fish. Then in Clearwater Beach Emeril visits Executive Chef Marlin Kaplan of Palm Pavilion and samples signature dishes including their take on burgers and nachos. Lastly, Emeril prepares Cedar Key Baked Oysters with Portuguese Chorizo Butter.