 Capitalizing on his success in Las Vegas with his New Orleans-style restaurants, Emeril Lagasse hits the jackpot with his Table 10. French Quarter-style iron gates lead guests into the restaurant’s center bar. The 22-seat metal-crafted bar topped by cast-glass is flanked by communal banquettes against the walls on each side. A glass-enclosed wine cellar at the back of the bar displays selections from leading vintners who are longtime friends of Emeril. The Food Bar offers views of grill stations and two flaming rotisseries. Lagasse’s cuisine at Table 10 features American classics such as lobster potpie and Gulf oyster croquettes with Rockefeller dipping sauce. The roasted tomato bisque with a white cheddar crouton, crab rémoulade salad with avocado and lemon caper vinaigrette (at lunch) and the grilled and chilled scallop salad with hearts of palm and wild arugula tossed in a black truffle vinaigrette (dinner) are winners. So are entrées such as a Provençal crab meat relish-stuffed roasted Mediterranean sea bass with beurre blanc sauce and a tomato fondue (dinner). Among favorite sides are baked lobster mac ‘n’ cheese and Pinot Noir-braised mushrooms. Popular sweet finales include strawberry brioche bread pudding with toasted almond ice cream, and graham cracker-crusted sweet potato cheesecake with orange marmalade and pecan praline sauce.
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