Owned and run by the chef that opened Smith Commons, Table boasts a menu of "classic European sensibilities" served in an old Mt Vernon auto body shop now jacked-up with a minimalist open kitchen, long banquettes, and two outdoor seating areas, or as they call them in Europe, "lifts".
Here on the first floor, the changing seasonal color palette will be reflected in the look as well as the menu. Hanging herbs are always in season, natch.
This acorn squash is filled with salsify, rutabaga, turnips, pearl onions, and romaine hearts, all served with a purple mustard vinaigrette. It's called the "Autumn Root Bowl", which is actually a significantly more exciting name than 85% of the current BCS bowls.
Bok Choy, radishes, and a leek-sorrel sauce top off this seared monkfish, who apparently decided to dedicate his life to filling your belly.
And for dessert: pumpkin bread pudding drizzled in a rum-infused carrot custard, or as they call it in Europe, "oy! Get your hands ouef me custahd!".
Photos by Juan Carlos Briceno