The name Table 10 is synonymous with the spirit of Emeril’s restaurants. This spirit began nearly twenty years ago, at a modest table (numbered 10 on the floor plan) in an unassuming building in the warehouse district of New Orleans. Daily rituals were performed here – reviewing design plans, writing menus, interviewing staff and exploring new ideas — as they prepared for the opening of Lagasse’s first restaurant. When Emeril’s Restaurant opened its doors on March 24, 1990, every evening ended at table no. 10, and it became a roundtable of lively conversations and a creative environment for new ideas.
Table 10 is a casual New Orleans eatery with a menu that emphasizes market fresh ingredients. Emeril’s shares his fresh twist on New Orleans favorites utilizing locally grown products, sustainable meats and seafood from within the region – Candied North Country Farm Bacon with bourbon barrel aged maple syrup, whole roasted suckling pig “Porchetta”, rotisserie Gulf white Shrimp and Grits. Not to be missed – unique side dishes like Truffle Mac-n-Cheese and Anson Mills Hominy. And for dessert –warm white chocolate Malassadas, Portuguese beignets rolled in cinnamon sugar with vanilla bean crème anglaise dipping sauce.
Designed by Chef Emeril’s friends at New York’s renowned architectural studio Rockwell Group, Table 10 mixes Las Vegas’ hipness with a bit of New Orleans’ mystique. The Food Bar, a signature feature of many of Emeril’s restaurants, presents uninterrupted views of the busy kitchen and the two flaming rotisseries that are used continuously throughout the day. A large window at the back of the kitchen looks north up Las Vegas Boulevard and shines on the chef’s indoor herb garden. Oversized steel columns frame the cocktail bar and front façade. Iron gates and colorful vintage glass canopies open out over the restaurant’s sidewalk café with views of The Shoppe’s at The Palazzo’s boutiques and promenade.
HOURS OF OPERATION
SUNDAY-THURSDAY:11:00 A.M. - 10:00 P.M.
FRIDAY-SATURDAY:11:00 A.M. - 11:00 P.M.