 Table 10 Restaurant Review: Capitalizing on his success in Las Vegas with his New Orleans-style restaurants, Emeril Lagasse hits the jackpot with his Table 10. The 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 Lagasse’s. The Food Bar offers views of grill stations and two flaming rotisseries. Lagasse’s cuisine at Table 10 features American classics such as Colorado filet mignon and fresh West Coast oysters on the half shell with cucumber mignonette and cocktail sauce. Dungeness crab salad with avocado, hearts of palm and organic mâche; chicken and andouille sausage gumbo; and watercress salad with dates, Humboldt Fog cheese and candied nuts are winners. So are entrées such as a salt-and-pepper-crusted, Texas farm-raised striped bass with fresh herbs, lemon and broccolini (dinner). Among favorite sides are baked lobster mac ‘n’ cheese and mushrooms with Gilroy garlic. Popular sweet finales include traditional New Orleans bananas Foster, and macadamia nut crust coconut cheesecake with passion fruit sauce and toasted coconut shavings.
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Table 10 Restaurant is one of GAYOT's 2013
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