Named after the N'Orleans table where Emeril first conducted his "BAM!"-punctuated management meetings, 10's an airy, festive-modern resto (glass-topped metal bar, wrought-iron staircase converted into spirits showcase), plus a 70-seat sidewalk cafe. Grub includes bbq'd Kurobuta pork rolls, baked lobster mac-n-cheese, and wagyu sirloin & frites in proprietary Worcestershire -- developed by a crack team of condiment scientists lured away from Lee & Perrins by promises of beads and gumbo.

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