TACOMA, WA
CHEF@THETABLETACOMA.COM
(253) 327-1862

THE TABLE TACOMA

HANDCRAFTED FOOD

FRESH – LOCAL – HANDCRAFTED

We believe life happens around The Table. Our passion for gathering – whether to create or partake is in honest community. Both in and out of the kitchen, The Table crew is devoted to a caliber of excellence that fosters integrity, creativity, and generosity. Our dining experience pays homage to the rich culinary history of the Pacific Northwest. At The Table you’ll find locally sourced ingredients, house cured meats, and fresh pasta. You’ll be nourished by our handcrafted fare and good company.

 

With this, we extend our hand and invite you to join us at The Table.

IN THE PRESS

THE GIVING TABLE – TIFFANY BLUHM – SOUTH SOUND MAGAZINE FEB 2016
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The Table is nestled near Marrow and Asado and boasts hearty fare and a fuss-free atmosphere. On a typical Friday night you’ll hear, “What is that?” as diners ask folks at a nearby table what they’ve ordered as amazing dishes are spied.

The aroma of spicy vanilla house wine wafts through the air and all eyes are drawn to the finishing table where executive chef Derek Bray inspects and finesses each dish served.

Locally sourced ingredients make up a meat-centric menu that will make your mouth water. While Bray’s entrees demand attention, the shareable plates and sides are noteworthy on their own. Pillowy ricotta gnocchi is smothered with velvety cream sauce and fresh parsley. Braised elk with hints of jalapeño and chipotle swims in red pepper tomato sauce. The hanger steak is delicately topped with porcini mushrooms, and finished with mustard gravy.

Save room for dessert. Specifically for piping hot beignets tossed with cinnamon and sugar and dipped in cream and huckleberry jam or the cinnamon roll bread pudding that pulls apart effortlessly with cream cheese frosting melting into every bite.

As delectable as the plates served at The Table are, what leaves a lasting impression is the heart behind it. Bray cares for his team like family and the community like a close friend. His cooks and wait staff sing his praises, claiming it’s unheard of in the restaurant industry to be so encouraging, kind, and calm.

“He makes time for us and builds us up to thrive. He makes me a better person, and I want to help him achieve his goals,” server Angelica Harvey said.

RESERVATIONS

POWERED BY OPENTABLE

Bookings are essential, especially on weekends or when dining with large groups.You may also book online using Open Table