Table 10 at Emeril Lagasse’s first restaurant in New Orleans was the base of operations for the future celebrity chef. Before Emeril’s opened its doors, Lagasse would gather his troops around the table to pore over design plans, dream up the menu and interview potential staff members. After the restaurant opened its doors on March 24, 1990 (when it was named Esquire’s Restaurant of the Year), Table 10 was where Emeril and his troops would gather at the end of every work day to drink, eat and come up with new ideas.
Since it holds such a special place in Emeril’s heart, a restaurant named after the mythic Table 10 would have to be a special place indeed. And Emeril’s Table 10 at The Palazzo is indeed that special.
The restaurant adds a few twists to Emeril’s signature Creole influenced cooking, with American specialties given a creative, gourmet treatment. Signature dishes include Seared Maine Sea Scallops, Rotisserie flamed Cola soaked half-duck, Prime Pork Tenderloin, Truffle Oil Mac and Cheese and a Crawfish Muffuletta, a distinctly New Orleanian dish kicked up a notch by the creative and energetic chef.
The restaurant’s desserts are equally inventive. Your sweet-tooth will be in heaven when you sample Table 10’s Smore Pies, Peanut Butter Mousse Eclairs, Tres Leches Bread Pudding or the truly indulgent White Chocolate Malassadas, which are rich, Portuguese style Beignets rolled in Cinnamon Sugar and served with Vanilla Bean Crème Anglais.
Food Bars that afford diners a full view of the flaming Rotisseries, grills and bustling kitchen have become a signature of Emeril’s restaurants and Table 10 is no exception. With a beautiful view of The Strip through the kitchen, steel columns, and colorful glass canopies that fan out over the side-walk cafe dining section of the restaurant, this is a casually elegant and unpretentious dining experience that you don’t want to miss. Named after a key piece of the famous chef’s legendary career, of all of Emerils restaurants, Table 10 might just closest to his heart.