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Table 10 Las Vegas

Table 10

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, which 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.

A casual New Orleans eatery with a menu that emphasizes market fresh ingredients, Table 10 features a seasonally changing menu with market fresh ingredients. Chef de Cuisine Tim Doolittle uses locally grown products and sustainable meats and seafood from the region whenever possible. Signature dishes include Candied North Country Farm Bacon with bourbon barrel aged maple syrup Colorado bone-in filet mignon with potato puree and spinach and lobster truffle mac and cheese And for dessert - warm white chocolate Malassadas, Portuguese beignets rolled in cinnamon sugar with raspberry sauce.

Designed by Chef Emeril's friends at New York's renowned architectural studio Rockwell Group, Table 10 fuses Las Vegas' hipness with a bit of New Orleans' mystique. The restaurant’s food bar provides views of the grill stations, kitchen and two flaming rotisseries, while a large window at the back overlooks Las Vegas Boulevard and shines on the chef's indoor herb garden. 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.

Chef Emeril Lagasse

Emeril Lagasse

Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s "Good Morning America.” Lagasse is the best-selling author of 18 cookbooks, including his latest cookbook, Cooking with Power, released in October 2013. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $5.7 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast.  For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.
 
Chef Tim Doolittle

Tim Doolittle

Known for his passion for crafting satisfying dishes that meld the best regional ingredients with local flavors, Tim Doolittle seeks to preserve the integrity and beauty of the bounty that his farmers, fishermen and purveyors bring to his doorstep. In March 2007, Doolittle sharpened his knives and set out for Las Vegas, where he worked at Wolfgang Puck’s Postrio in The Venetian Las Vegas and as chef de cuisine of Wolfgang Puck Bar & Grill at MGM Grand Resort. In December 2010, Doolittle was tapped to become chef de cuisine of, Emeril’s Miami Beach at the Loews Miami Beach Hotel. In 2011, Doolittle returned to Las Vegas to lead the culinary team at Emeril’s Table 10, inside the Shoppes at the Palazzo. His menu at Table 10 is guided by his signature style of “passionate cooking,” with special attention to the sourcing the very best seafood, steak and market fresh ingredients.

The name Table 10 is synonymous with the spirit of Emeril's restaurants, which 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.

A casual New Orleans eatery with a menu that emphasizes market fresh ingredients, Table 10 features a seasonally changing menu with market fresh ingredients. Chef de Cuisine Tim Doolittle uses locally grown products and sustainable meats and seafood from the region whenever possible. Signature dishes include Candied North Country Farm Bacon with bourbon barrel aged maple syrup Colorado bone-in filet mignon with potato puree and spinach and lobster truffle mac and cheese And for dessert - warm white chocolate Malassadas, Portuguese beignets rolled in cinnamon sugar with raspberry sauce.

Designed by Chef Emeril's friends at New York's renowned architectural studio Rockwell Group, Table 10 fuses Las Vegas' hipness with a bit of New Orleans' mystique. The restaurant’s food bar provides views of the grill stations, kitchen and two flaming rotisseries, while a large window at the back overlooks Las Vegas Boulevard and shines on the chef's indoor herb garden. 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.

Chef Emeril Lagasse

Emeril Lagasse

Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s "Good Morning America.” Lagasse is the best-selling author of 18 cookbooks, including his latest cookbook, Cooking with Power, released in October 2013. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $5.7 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast.  For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.
 
Chef Tim Doolittle

Tim Doolittle

Known for his passion for crafting satisfying dishes that meld the best regional ingredients with local flavors, Tim Doolittle seeks to preserve the integrity and beauty of the bounty that his farmers, fishermen and purveyors bring to his doorstep. In March 2007, Doolittle sharpened his knives and set out for Las Vegas, where he worked at Wolfgang Puck’s Postrio in The Venetian Las Vegas and as chef de cuisine of Wolfgang Puck Bar & Grill at MGM Grand Resort. In December 2010, Doolittle was tapped to become chef de cuisine of, Emeril’s Miami Beach at the Loews Miami Beach Hotel. In 2011, Doolittle returned to Las Vegas to lead the culinary team at Emeril’s Table 10, inside the Shoppes at the Palazzo. His menu at Table 10 is guided by his signature style of “passionate cooking,” with special attention to the sourcing the very best seafood, steak and market fresh ingredients.

OPENTABLE

General Information

LOCATION
Grand Canal Shoppes
Near Palazzo Casino Floor Escalators
View Property Map (Location #58)
CHEF
Emeril Lagasse

CHEF DE CUISINE
Tim Doolittle
HOURS OF OPERATION
LUNCH
Daily:
11:00 a.m. - 5:00 p.m.

DINNER
Daily:
5:00 p.m. - 10:00 p.m.

HAPPY HOUR
Daily:
3:00 p.m. - 6:00 p.m.

CHRISTMAS
12:00 p.m. - 10:00 p.m

NEW YEAR’S EVE
11:00 a.m. - 10:30 p.m.
CONTACT
Phone: 702.607.6363

SPECIAL EVENTS

EVENTS COORDINATOR
Elizabeth Conn
Phone: 702.734.0025 Ext #14
Email: Elizabeth.conn@emerillagasse.com