Table 10

The name Table 10 is synonymous with the spirit of Emeril’s restaurants. This spirit began over 17 years ago, at a modest table (numbered 10 on the floor plan) in an unassuming building on the edge of downtown 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 reflects the country’s greatest culinary treasures harvested at their peak including organic and natural meats, crisp produce grown in the fertile soils of California and seafood from the Gulf Coast. Enjoy American classics in fresh form such as Lobster Pot Pie, Gulf Oyster Croquettes with Rockefeller Dipping Sauce, Slow Roasted Lamb Sliders and Barbecued Kurobuta Pork Roll. You’ll also experience the finest portions of dry aged prime and wagyu beef, short ribs, kurobuta pork, and lamb – all prepared with skill and simplicity or roasted on one of two flaming rotisseries.

Designed by Chef Emeril’s friends at the Rockwell Group, the vibe at Table 10 is the junction between casual and world-class dining – an infusion of hip design with New Orleans hospitality and comfort. 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 110-foot long front façade, with colored glass canopies opening out over the 70-seat sidewalk café, where guests can experience lush views of The Palazzo atrium.