Table

TABLE draws on classic European sensibilities. Assisted by Chef de Cuisine Patrick Robinson, TABLE serves a changing menu of fresh, seasonal dishes in a comforting neighborhood setting.

Executive chef/owner Frederik de Pue turns out seasonal cooking at Table, located close by the DC Convention Center. Though the menus change regularly, dishes have included quail, poached apple, lentils and hazelnut-coffee emulsion; salmon complemented by borscht sauce, rapini and turnip; and matcha mochi cake with guava sorbet.

This rustic European set in a converted Shaw garage serves a "flavorful" farm-to-table menu in a "rustic-modern" space that includes an open kitchen on the ground floor and a rooftop patio; service may be a bit "hit or miss", but overall it's "definitely worth trying."

Our mission is to provide an unforgettable experience for our guests who will always enjoy warm, gracious and refined service, and offering local and sustainably sourced, delicious, perfectly prepared and uniquely presented cuisine in an energetic chef's table style dining environment where our team is the main ingredient to our success!

Chef Frederik de Pue’s TABLE draws on classic European sensibilities. Assisted by Chef de Cuisine Patrick Robinson, TABLE serves a changing menu of fresh, seasonal dishes in a comforting neighborhood setting.