Season 4, Episode 2

Tattoos, Rebels and a Rooster

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.
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Recipes From This Episode

Achiote Chicken with Masa Gnocchi and Chimichurri

Mango and Burrata Salad with Fried Poblano Rings

Parisian Gnocchi with Braised Short Ribs, San Marzano Tomatoes, Smoked Ricotta and Pickled Peperonata

Char Sui BBQ Ribs

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