Definition: You are given a review about a place. You need to provide a rating from "1 star" to "5 stars" for this place.
Input: (3.5 stars)

Table 10 is located in The Palazzo and it is one of Emeril Lagasse's Las Vegas restaurants. The restaurant sits in a little shopping/restaurant area of The Palazzo that is a good distance away from the casino.

The decor is eclectic but not over the top. It is a dark space with mostly dark browns (hardwood floor, high bar stools, half booths, walls, etc.). There are splashes of color though as well as prominent but not ghastly decoration. The overhead light fixtures are modern and alternate in color (blues and yellows). Lots of design throughout the room with patterns in the bar seat cushions and the backs of the booths. Also, the table tops are decorated in multi-colored tiles. Some metal decoration too including a wrought iron spiral staircase at the center of the bar, which I think heads to nowhere.

The complimentary bread was a brioche roll, which was pretty good. The crust was not much of a crust--kind of like the crust of a normal dinner roll. There was a pretty good soft and flavorful brioche center that went well with butter.

I started with the Seared Maine Sea Scallops With Crispy Fried Leeks, Lobster Tail And Salsa Provencal. Las Vegas restaurants tend to be very overpriced, but I felt they actually could have charged more for this dish. For the price, there was a generous portion of seafood (scallops and lobster). The quality was great too. The scallops had a nice caramelized sear with a tender and moist inside (though the scallops were a little gritty). The lobster was tender and sweet.

The fried leeks went great with the seafood. They were very crisp, but they were not oily or greasy. Good onion flavor. The sauce was the base of the plate and it consisted of oil, tomato and olives (the olive flavor was very strong). The sauce had a little bit of spice to it. The sauce was not bad though not the best flavor and I did not think it complimented the dish (the seafood stood out fine by itself).

My entree was seared tuna on a crispy corn cake over a tomato confit base. The tuna portion was small (though it was a lunch dish). The tuna was good. Nice sear on the outside with a rare center. The crispy corn cake had a crunchy outside and a sweet corn center. The tomato confit base was kind of like a warmed up salsa and I was not a big fan of it (the sauce really reminded me of a tomato sauce I had at Xiomara Melrose so maybe this cuisine/style is just not for me). While the tuna was good and everything was cooked properly, the resulting flavors did not really go together that well.

I think my disappointment with both sauces/flavors had a lot to due with how each dish had a flavor/ingredient that stood out too much--olive for the starter and tomato for the entree (and not necessarily the best flavor/representation of those ingredients). It could just be a matter of preference. They did use very good quality seafood ingredients so I could see how these dishes might appeal more to others.

Service was good. The waiter was soft-spoken, polite and attentive. Food came out at a good pace.

I have never been to an Emeril Lagasse restaurant before so I do not know how this one stacks up to his other locations. For lunch, the ingredients they use here are better than some of the other Vegas restaurants serving lunch in the same price range. There are definitely some positives here and it might be worth trying if you are a fan of Emeril Lagasse (or are curious about his food).

I walked here, but I imagine The Palazzo has complimentary valet and self-parking like other major Las Vegas hotels/casinos.
Output:
3 stars