Dining

Item Description

Emeril brings one of the best tables from his flagship New Orleans restaurant to Las Vegas!

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 the restaurant doors opened on March 24, 1990, every evening ended at Table 10, and it became a roundtable of lively conversations and a creative environment for new ideas. 

The menu is a twist on Emeril’s distinctive culinary style. Enjoy American classics in fresh form such as Seared Maine Sea Scallops with jumbo lump crab, lima bean, tomato & sweet corn succotash, a riff on classic New Orleans favorite – the Crawfish Muffuletta, Prime Pork Tenderloin served with mashed sweet potatoes, green chili mole and a brown sugar rum glaze, plus unique side dishes and desserts like Baked Truffle Mac & Cheese and White Chocolate Malassadas – Portuguese-style beignets. You’ll also experience some of the finest meats roasting on two flaming rotisseries– leg of lamb, cola-soaked half-duck, and free range bbq half chicken. 

Designed by Chef Emeril’s friends at the Rockwell Group, the vibe at Table 10 is the junction between casual dining and world-class food – mixing hip design with a bit of New Orleans’ mystique. The Food Bar, a lively feature of many of Emeril’s restaurants, presents uninterrupted views of the grill stations and busy kitchen, and the two flaming rotisseries that are used continuously throughout the day. A window at the end of the kitchen looks north up Las Vegas Boulevard. Oversized steel columns and beams frame the restaurant’s front façade, with colored glass canopies opening out over the sidewalk café, where guests can experience lush views of The Palazzo atrium.

Item Special Note

Your certificate is for a special menu, with food orchestrated by Chef Diana and wine by General Manager Ki An for four guests. Enjoy this outstanding dining experience!