Address: 3327 Las Vegas Blvd. South, Suite 2900
Pricing: Lunch entrees, $14-$26; dinner entrees, $28-$40
Phone: (802) 607-6363
Hours: Sunday-Thursday 11 a.m. to 11 p.m.; Friday/Saturday 11 a.m.- midnight
How To Get There:
From the McCarran International Airport, head east on Wayne Newton Blvd. Turn slightly left at S. Swenson St. After 1.5 miles, turn left onto E. Tropicana Ave. (Nevada State Road 593). Make a slight right on S. Las Vegas Blvd. (Nevada State Road 604 S./The Strip). Located on Las Vegas Blvd. at Sands Avenue.
Parking:Valet and self-parking garage
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Table 10 offers regional cuisine and charm at the Palazzo
No one knows better than renowned chef Emeril Lagasse that it’s what you bring to the table that counts. He’s added to his already full plate of eateries with a restaurant inside the Palazzo Resort Hotel & Casino that’s a perfect 10 where cuisine and hospitality are concerned.
Table 10 derives its name and inspiration from the spirit of table No.10 at Lagasse’s flagship restaurant in New Orleans. When that restaurant began 17 years ago, every day began and ended at Table 10, which served as the hub for Legasse and his team and fueled his signature food philosophy. The New American eatery is also Lagasse’s 10th restaurant overall and his third in Las Vegas.
For his regional menu, Legasse insists on he finest ingredients that farmers, fishermen and ranchers across the country can provide – sweet corn harvested at its peak in the Mississippi Delta, top meats such as Wagyu beef and Kurobuta pork, specially grown produce from Lagasse’s farm, and fresh catch from the back bayous of Louisiana.
Serving both lunch and dinner under the auspices of Chef de Cuisine Diana Davey and Sommelier Matthew Wirtala, Table 10 architecturally is a fusion of hip design and New Orleans comfort and hospitality.
Guests enter through French Quarter-style wrought-iron gates while colored glass canopies extend out to and over a 70-seat sidewalk café. They're greeted by a casual world-class atmosphere and an open kitchen that allows culinary theater to unfold before their eyes. Two flame rotisseries that are used continuously during the day leave no doubt as to what’s cooking at Table 10.
The menu splits into two categories — what the restaurant terms "composed" and "deconstructed." That means that the structure of the meal is as relaxed or formal as you’d like, with multiple courses and accompaniments available for individual and family-style dining.
Lunch offerings include a variety of starters, salads, entrees, sides and desserts, as does the dinner menu. Lunch entrees include rotisserie chicken salad, rare seared ahi tuna, tresh Angus ground beef burger, shrimp & pasta and more.
Dinner includes beef, fish, pork and veal offerings such as chile pepper lobster tail, pork tenderloin and grilled certified prime ribeye. In addition, there are add-ons such as Australian lobster tail, foie gras and jumbo lump crab, as well as lamb, duck and chicken selections from the rotisserie.
Table 10 has an extensive wine list that also includes dessert wines, port and sherry.
- by Bobbie Katz, Las Vegas Reporter for HelloMetro
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