We visited The Table last night and had one the best meal we’ve had in the Boston area in the past year. We went out on a whim and were rewarded with a phenomenal dining experience. It’s amazing they have only been open for a month as Table is firing on all cylinders. Food and service are both world class, set in a comfortable atmosphere with just the right amount of bustle. Everyone involved in this restaurant is clearly invested in making it special.
The space tastefully decorated and intimate. Banquette seating runs along the wall with several 2 tops that can be put together for larger parties if needed. There is one 4 top right against the front window at the end of the banquette, and 4 seats at the chef’s counter looking into the kitchen. Total seating capacity is about 20. There is also a small stand up bar area in the front with it’s own snack menu. The space itself is a pretty unique experience for this area. It reminded me of a quaint neighborhood place in Europe.
The prix fixe menu is 4 courses with 2 choices each. Everything sounded fantastic so we ordered the entire menu and shared. Our meal started with a snapper sashimi amuse presented by Chef Carl. The fish was fresh, expertly cut and dressed. The snapper, as with all of the ingredients at Table could be tasted on its own along with the balanced accompaniments.
The first plates were the Salad of Grilled Squid & Citrus and Foie Gras Terrine. Each dish is perfectly composed both visually and from a taste profile, not overdone or reaching to be avant-garde, just excellent, clean food and flavors. The composition of the ingredients and flavors in the terrine came together in a way that had just the right amount of mish mash, but still managed to be intimate with a perfect texture. The squid salad managed to be light while singing with bright citrus flavors. We love squid that is not fried and would have happily gobbled up more charred pieces of squid in this dish. The chef knows balance better than my restraint would dictate however. Yes, after just one course we already completely gave ourselves over to trusting him.
Next up were Seared Scallops and Grilled Beets with goat feta, merguez sausage and pistachios. These dishes were so delicious they are difficult to describe. The portions were large enough to share, but we were very careful about it. When we traded dishes it wasn’t out of envy, but rather because we wanted each other to enjoy the dish that was currently blowing our taste buds away. We enjoyed and then traded back again. I dreamed of a bowl of the delicious buttery breadcrumbs that were sprinkled on the scallop dish. The gravy left on the beet and goat dish was luxuriously rich and we spooned every bit up.
The next course was Glazed Hake and Pork Belly with crispy skin. Both plates were delicious, but these proteins were my least favorite of the evening (it’s like picking a favorite child). The skin on the pork belly was perfect, some of the best bites of the evening. Also, the kraut (my description, not theirs) that accompanied the pork was fantastic. I personally do not care for Hake. However the fish was fresh, was well prepared and not mushy as can easily happen. The flaky texture is just not something I prefer. The pork belly was succulent, but for my personal taste I prefer the fat rendered a bit more.
The deserts, Citrus Pavlova & Dark Chocolate Marquise were just wow, 2 more dishes we shared back and forth reverently. Let’s just say that Chef Carl definitely isn’t going home for making these deserts. The chocolate was rich and savory, as with many of the dishes the chef is a master with the finishing salt and seasoning. The pavlova’s flavor was beguiling, sweet with a hint sour inside and a satisfying shell crack out. It paired perfectly with the lemon curd and graham crumble. As if that wasn’t enough, some delicious cookie dough fudge came with the check and some granola bars for breakfast the next day.
At $65/pp this menu is an absolute steal. It is nice to have a clean price point, with no supplement upsells, etc. Jessie, our server, kept things flowing nicely and had perfect timing the entire evening. He was immediately at my shoulder when I needed something or had a question, and never intruded otherwise. While clearly enjoying his work and proud of the restaurant, he was a normal guy and not a stuck up food snob. In fact all of the staff at Table seemed as if they would be fun to share a meal with or a drink outside of work. Both chef and front of house took time to thank us on the way out, ask how we enjoyed everything and even took a minute to know who we were and where we were from. The hospitality fits perfectly with the entire vibe of Table. We’re thankful to have this gem so close to home.
We haven’t been able to stop thinking or talking about this meal and are making reservations for a return visit today. The restaurant was full last night, so word is already out. When it spreads further this might be one of the toughest tables in town. We’d love to keep this one under wraps for ourselves, but the Table team deserves all the success that is coming their way.
