Table in Barrington has a humble name and a chef as approachable as its menu. In the best bistro tradition, the familiarity of the dishes on offer is just a starting point. The menu shows thoughtful and creative variations on the familiar, and an obvious attention to seasonality. Even meat and potatoes take a trip to the farmers market: their hanger steak is accompanied by confit potatoes, corn and beans, smoked eggplant, peach and pepper chutney – a who’s who of what’s fresh. We chatted with Johnson & Wales grad Logan Tharp, now more than a year in as head chef at Table. He’s more committed than ever to cooking... and to fresh corn.
How did you find yourself at Table?
I’ve been at the restaurant since the beginning. I started off as a prep cook to help my friend who was the previous chef. Then I took a job as a server, because at the time I was managing The Melting Pot in Providence and I had more front-of-house experience. Just over a year ago, the chef decided to leave. The position was only supposed to be for a short period of time, but after a couple weeks I figured out I loved it. Here I am, a little after a year, still having a lot of fun.
Table
8 Anoka Avenue, Barrington
337-5830
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