An eclectic twenty seat restaurant featuring seating overlooking the open kitchen and an intimate environment. Chef Carl Dooley utilizes French techniques to showcase both seasonal ingredients and international flavors in his four-course prix fixe menus. In addition, there is a menu of light snacks paired with choice wines and craft beers at the standing wine bar.
Tuesday–Saturday: 5:30 pm–10:00 pm
Prefer to make your reservation via phone? You can make a reservation by calling 617-871-9468.
Our OpenTable only accepts reservations for four guests or less. We will gladly accommodate parties of up to eight guests, and there is also a buy out option available for parties over eight guests. If interested, please call us to discuss.
Gift certificates are now available for purchase online in select denominations. Certificates are also available in any denomination by calling us at 617-871-9468 or email email@example.com
February 2018 Sample Menu | $98 per person (tax & hospitality included)
Vegetarian Menu Available Upon Request
SASHIMI OF YELLOWFIN TUNA
Chilled Green Curry Vinaigrette, Puffed Jasmine Rice, Thai Basil
POACHED VEAL LOIN 'CAESAR'
Romaine Lettuce, Parmigiano-Reggiano, Lemon Breadcrumbs
SMOKED TROUT SPAETZLE
Sauerkraut, Parsley, House-Made Saucisson Sec
HOUSE-MADE WHOLE WHEAT RAMEN NOODLES
Slow Cooked Duck, Shiitake Mushrooms, House-Smoked Bacon
ROASTED VENISON MOLE
Last Summer's Corn, Scallions, House-Cured Lomo
RUBY RED SHRIMP & JONAH CRAB BOUILLABAISSE
Fennel, Piquillo Pepper, Sea Urchin Toast
LEMON & YUZU POSST
Toasted Vanilla Bean Merengue, Matcha Shortbread
GERMAN CHOCOLATE CAKE
Brown Sugar Pecan Frosting, Coconut Ice Cream
Carl, a Cambridge native, got his first taste of the chef lifestyle—kitchen camaraderie and shift drinks—at a lobster shack in Maine. He was hooked, and spent most of Senior year of high school working at Formaggio Kitchen and reading cookbooks. After graduating from the New England Culinary Institute, Carl spent the next seven years working under James Beard award winning chefs Tony Maws, Frank Ruta, and Eric Ripert.
In 2012, Dooley moved to Brooklyn to work at Battersby—Bon Appetit's Best New Restaurant. He returned home a year later to become Tony Maws’ Chef de Cuisine at Craigie on Main, earning a “Rising Star Chef” award in 2015.
Carl’s resume was put to the test when he was selected to compete on Top Chef season 13. He had a blast cooking all over California, and brings that same energy and enthusiasm to his new venture: The Table. As Executive Chef, Carl executes a simple philosophy: make delicious food. By pairing european technique with a global pantry, Dooley creates a unique dining experience for his guests.
When he’s not in the kitchen, Carl enjoys being outside and staying active. On his day off you can usually find him on the tennis court, running with his beautiful wife, Angela, or throwing sticks into the Charles River for their puppy Chewbacca.
Robert Harris' passion for cooking began in his mother's kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes using fresh produce from their neighbors' farms.
Robert honed his skills at the Culinary Institute of America and then at the Commander's Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he has worked at local restaurants such as Olives, Rialto, East Coast Grill, EVOO, and Casablanca.