This statement appears in bold on the Table X website, and I think it sums up Table X beautifully. Rest assured, fussiness does not mean they have neglected any detail. From the interiors of the space to the clay plates the food is served on, you will feel like you are in a high end establishment, especially after you take your first bite.
The three chef owners, Mike Blocher, Nick Fahs and David Barboza have carefully crafted the menu to compliment the tastes of the season. Utilizing open space behind the restaurant to grow lettuce, herbs, beets and much more, the dishes evolve depending on what’s on hand.
In addition, they purchase an entire animal, such as the Berkshire pigs, and use it in recipes until it is gone. That said, one night your favorite dish may be on the menu, and on the next visit, it may not.
The dishes offered are fresh, and unique. The Red Beet Curry with brined cauliflower ($8) is the most beautiful shade of pink and has just a hint of curry flavor, enough to know it’s there.
|Red Beet Curry|
And, lets talk about the Kimchi Egg ($10), because if you try it, you will want to talk about it. The perfectly poached egg is nestled on a bed of house made kimchi, then topped with crispy pork bits. A warm pork broth is then poured over the top at the table, turning into a soup of sorts. It is rich and spicy, with a hint of salt from the pork.
The Christiansen Farm Berkshire Pork ($32) is pressed and presented in the shape of a square. Interesting presentation, but full of flavor. The pork is accompanied with red cabbage and turnip pave, creating a combination of flavors that are very pleasing to the palate.