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Emeril’s Tchoup Chop receives enhancements as they celebrate a decade of serving

by Banks Lee

GRILLED-PORK-CHOP

It’s a new decade at Emeril’s Tchoup Chop inside Loews Royal Pacific Resort at Universal Orlando. The upscale Asian-Polynesian eatery from chef Emeril Lagasse recently launched several updates to the 11-year-old restaurant.

Included in the updates are a new chef de cuisine, Ryan Vargas, and general manager, Andy Vaughn, updated lunch and dinner menus featuring dishes from a brand-new Japanese robata grill, a renovated sushi bar with expanded sushi offerings, a fresh cocktail menu, revamped interior decor, and happy hour specials.

The highlight of the restaurant’s kitchen updates is the new robata grill, a traditional Japanese grill that sears meat, seafood and vegetables at up to 1,000° F, allowing dishes to maintain their natural juices and flavor. Tchoup Chop is one of only two restaurants in Orlando to use the unique and rustic grilling method.

“I absolutely love Asian-inspired cuisine, and with Tchoup Chop’s new menu we wanted to diversify and update our dishes for today’s palate, including healthy, lighter options with our signature bold flavors,” said Emeril Lagasse, owner and executive chef of the restaurant. “Chef Vargas’ diverse experience in island cuisine, along with our top-notch culinary and service teams, will continue to offer a truly special dining experience for our guests from the moment they step inside the restaurant.”

Guests may order small dishes from the robata menu as sides with an entrée, as appetizers to share with the table, or with several selections from the menu as an entrée, choosing from options such as Japanese Eggplant with a chili mint sauce, Pork Belly Tocino and Lemongrass-marinated Chicken Wing with spicy chili sauce.

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