Enter the French Quarter-inspired iron gates of Table 10 and you’ll be treated to a taste of Emeril Lagasse’s Cajun cuisine. The Food Bar a prime spot to watch the kitchen staff working on recipes such as the traditional gumbo, with bits of Andouille sausage, or the crab trinity, a holy union of snow crab cocktail, lump crab rémoulade and jumbo lump citrus onion salad. For dessert, order the white chocolate malassadas, doughnut-like cousins to native-to-New-Orleans beignets, with cinnamon sugar and vanilla bean crème anglaise.