Immediately well received by patrons and critics, Emeril's was named Best New Restaurant of the Year by Esquire magazine. In 1992, riding on the heels of Emeril's success, Lagasse opened a second establishment, NOLA (an acronym for New Orleans, Louisiana). With its rustic cuisine and ornate décor, NOLA also garnered a positive reception from the culinary community.
In 1993, Lagasse published the bestselling cookbook Emeril's New New Orleans Cooking, which introduced his creative approach to Creole cuisine. Later that year, his growing popularity caught the eye of executives at cable television’s fledgling Food Network. After two failed programs (How to Boil Water and Emeril & Friends), the 1995 series, Essence of Emeril, immediately struck a cord with viewers. The following year, Time magazine classified Essence of Emeril as one of the 10 best shows on television.
Using catch phrases like "Bam!" and "Kick it up a notch!" Lagasse showcased his personal cooking style and flair for the dramatic in his next TV project, Emeril Live! Featuring a live studio audience and a four-member band, the series catapulted Lagasse into a realm of celebrity rarely enjoyed by a chef. Capitalizing on the popularity of Emeril Live!, the Food Network took the show to cities like Philadelphia and Chicago, where Lagasse drew arena-sized crowds. In 2000, an episode filmed in Las Vegas featured a young couple taking their wedding vows while Lagasse stood by as best man. Although popular among viewers, many culinary writers denounced Lagasse’s theatrical displays, deeming his antics to be flamboyant, devoid of substance, and more entertainment than instruction. In May 2003, the Food Network signed Lagasse to a five-year, multi-million dollar deal for 90 new episodes per year.