The Table

Growing up was there an ingredient that you just absolutely hated? Maybe a vegetable or a fruit or just a dish in general that you tried to avoid at all costs? For me, it was tomatoes. I hated tomatoes (still kind of do)! But one day I joined my good friend for dinner at where I had an heirloom tomato salad that completely blew my mind away! It was soooo good, I was practically licking the plate clean! The pairing of the ingredients and flavors were just dancing happily off my tastebuds. The creamy whipped ricotta was balanced well with juicy heirloom tomatoes. The freshness of the sweet basil meshed perfectly with the citrusy and smokiness of the charred tomato vinaigrette. And to top it all off was the salty crunchy anchovy breadcrumbs which stole the show for me.

For something that I disliked for years, this dish is one of my top 5 game changers. I feel like as a chef, you take great pride in the dishes you make, hoping to change people’s perspective on an ingredient & did that for me with this dish. I’ve eyed the menu hoping to have this again but it seems to be a seasonal dish. So I took it upon myself to try and recreate one of my most memorable dishes of summer 18 hoping it will have the same effect on my guests as it did with me.

Growing up was there an ingredient that you just absolutely hated? Maybe a vegetable or a fruit or just a dish in general that you tried to avoid at all costs? For me, it was tomatoes. I hated tomatoes (still kind of do)! But one day I joined my good friend Zinnat for dinner at , where I had an heirloom tomato salad that completely blew my mind away! It was soooo good, I was practically licking the plate clean! The pairing of the ingredients and flavors were just dancing happily off my tastebuds. The creamy whipped ricotta was balanced well with juicy heirloom tomatoes. The freshness of the sweet basil meshed perfectly with the citrusy and smokiness of the charred tomato vinaigrette. And to top it all off was the salty crunchy anchovy breadcrumbs which stole the show for me.

For something that I disliked for years, this dish is one of my top 5 game changers. I feel like as a chef, you take great pride in the dishes you make, hoping to change people’s perspective on an ingredient & did that for me with this dish. I’ve stalked the menu at hoping to have this again but it seems to be a seasonal dish. So I took it upon myself to try and recreate one of my most memorable dishes for summer 19 hoping it will have the same effect on my guests as it did with me.

We’re incredibly appreciative each and every day to be surrounded by such great friends and family. Having the opportunity to create a platform where we can all get together over some great food is just the cherry on top!
Whether you’re a close friend of ours or even someone who stumbled upon our story, YOU are what makes The Table special. Hearing your stories and aspirations gives us motivation to keep giving it our all day in and day out. Working together as a community our accomplishments become that much greater. So thank you once again and hope to see you at our Night in Italy on December 13th! @ New York, New York