TABLE 10 Tasty Snaps

Before we leave Table 10 for awhile, we thought we’d leave you with a few of our tasty snaps of the very good veggie and meat dishes being cooked up by Executive Chef Sean Roe and his too live kitchen crew (a few of whom are pictured below). As you know, ELV’s staff likes him to post these pics because, next to smelling food, or reading about food, nothing gets their olfactories opened, or their salivary-s secreting, like 12.1 mega-pixel shots from his Nikon CoolPix S630:

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TABLE 10 – Reviewed in Las Vegas Weekly


The last time I paid serious attention to an Emeril Lagasse restaurant, Congress was asking Monica Lewinsky to explain the stains on her dress. Polite company should not be forced to discuss such things, so I’ve tried to avoid both subjects since the turn of the century. It’s not that I don’t like Emeril—he’s a charming, generous and funny guy—but the mass appeal of his ingredient-heavy, caloric, fatty, often charmless food is lost on yours truly. When he opened Table 10 in the Palazzo in 2008, two meals there convinced me his food (as it appears outside of New Orleans) was headed straight to Applebee’s land. Then, a month ago, an email arrived from chef Sean Roe that intrigued me …

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Eat This Now – Spring White Asparagus at TABLE 10

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…and by now we mean NOW! Because, as you may know, the Spring growing season for white asparagus is extremely short, and Executive Chef Sean Roe tells us these will only be around for a few weeks.

He combines his with wild greens harvested by a native American forager in Washington State, and lightly dresses the whole enchilada with a nutty, hazelnut vinaigrette — making this seasonal concoction just about the lightest, freshest, springiest way to (edibly) spring into Spring we know of.

It costs $14.

Just thought you’d like to know.


In the Palazzo Hotel and Casino

3327 Las Vegas Blvd. South

Las Vegas, NV 89109