: Capitalizing on his success in Las Vegas with his New Orleans-style restaurants, Emeril Lagasse hits the jackpot with 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 producers 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. Charred octopus with marinated peppers, cucumber, onion, herbs and greens; chicken and andouille sausage gumbo; and baby spinach salad with Hy Desert farm tomato, grilled onion, roasted garlic and Drake Family Farms goat cheese are winners. So are entrées such as a striped bass with succotash, smoked pork belly and broth. Among favorite sides are baked lobster mac ‘n’ cheese with truffles. Popular sweet finales include Emeril’s banana cream pie with chocolate shavings, caramel sauce and whipped cream, as well as gluten-free almond cake with strawberries, balsamic syrup and basil sorbet.

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