Table 8
our comments
Set up camp at the bar, the lounge or in one of the semi-private rooms and let the white veils help your mind escape. But the food is a good reason to stick around for a while, and it has kept appreciative diners coming back well past Table 8's initial ballyhoo. Start with grilled sweetbreads with torn pasta or scallion confit and roasted mushrooms; or load up on your Omega-3 with an offering of sardines with sautéed new potatoes. Some entrées are already aspiring for signature status. We opted for an olive oil-poached halibut and a juicy pork chop (American Kurobuta) with delicata squash, chestnuts and sour cherries. Or phone ahead, as we did before one visit, to order the not-on-the-menu but much-in-demand porterhouse steak for two, roasted in a salt-and-herb crust that seasons the meat to perfection while keeping it tender and juicy. Vocally announced desserts are delectable, like the twin set of chocolate soufflés. A simple wine list is in place in addition to the full bar.- March 2005
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