The Table
Reserve
A spread of plated tasting-menu courses shared across a round dining table.
Vol. IX · Winter
Providence, RI

A tasting-menu room · Est. 2021

The Table

Seven courses. One room. Wednesday through Saturday.

A thirty-two-seat room in Providence. One menu each night, written after the fishermen call.

ReserveTonight's menu →
No. 001 — The Winter MenuI / VII
Feature · The KitchenNo. 002
Marin Avalos, Chef-owner, at the pass.
Marin Avalos, Chef-ownerFig. I

A note from the kitchen

A small menu, changed when the market does.

I grew up cooking in my grandmother's kitchen in Ponce, then spent eleven years on lines in New York and San Sebastián before coming home to the Northeast. The Table is a thirty-two-seat room — a short counter and six tables — where one menu goes out each night. We write it on Tuesday, after the fishermen call.

“Dinner, the way we'd set it for ourselves.”

— Marin Avalos

The cooking is quiet. A lot of fire, a little butter, vegetables from farms we've worked with for years. You'll see the same faces in the kitchen every service; we don't have a rotating brigade. If something on the menu surprises you, ask. It probably has a story, and we're happy to tell it between courses.

— Marin

The Table · Winter002 / 007

The tasting · Winter

Seven courses.
One room.

$125 per guest, tasting only. Optional wine pairing, $75. BYOB Wednesday and Thursday, $25 corkage.

Scroll ↓

Course I / VIIThe Tasting · Winter

First course

Oyster

Matunuck, green apple mignonette, lovage oil

One oyster, barely dressed. The season starts cold.

Course II / VIIThe Tasting · Winter

Course II

Beef tartare

Smoked shallot, cured yolk, rye

Hand-cut sirloin, brown butter rye crisp, a spoon of cultured cream.

Course III / VIIThe Tasting · Winter

Course III

Sunchoke

Brown butter, hazelnut, black garlic

Roasted whole in the hearth, served with its own skin.

Course IV / VIIThe Tasting · Winter

Course IV

Handkerchief pasta

Guinea hen brodo, winter greens, parmesan

Single sheet, rolled to order, finished tableside in its broth.

Course V / VIIThe Tasting · Winter

Course V

Monkfish

Saffron, fennel, mussel cream

Boned whole, glazed in its own reduction. A small bowl of rouille on the side.

Course VI / VIIThe Tasting · Winter

Course VI

Lamb, aged 28 days

Charred allium, sheep's-milk yogurt, nettle

Shoulder and loin, one slice of each. Bones rendered for the sauce.

Course VII / VIIThe Tasting · Winter

Course VII

Olive oil cake

Meyer lemon, bay leaf ice, honey

Warm from the oven. Bay from the back garden, honey from Little Compton.

$125 per guest, tasting only

Tonight's menu, laid out in full.

Full menuReserve
Portfolio · The RoomNo. 003

The room

A short counter
and six tables.

Thirty-two seats, low light, no music after the first course. The kitchen is open to the counter; the hearth is just behind. A guest can watch their own sauce reduce.

Two cooks working shoulder to shoulder at a dark pass, focused on plates under a single lamp.
The counterSix seats, above the pass.Fig. II
Dining room at dusk with warm pendant lamps overhead.
The roomSix tables, low lamps, bone linen.Fig. III
Split oak and hardwood logs stacked over open flame.
The hearthOak and applewood, back left.Fig. IV
Seared medallion of beef on a dark ceramic plate.
A coursePlated to order, finished at the pass.Fig. V
The Table · Winter003 / 007
Service · The TableNo. 004

Hours

  • 01Wednesday5:30 – 10:00 pm
  • 02Thursday5:30 – 10:00 pm
  • 03Friday5:30 – 10:30 pm
  • 04Saturday5:30 – 10:30 pm
  • 05Sunday – TuesdayClosed

Address

812 Vine Street
Providence, RI 02903

Street parking after 6 pm. Valet on Friday and Saturday.
Enter through the garden on Vine.

Reserve(401) 555-0148
32 seats, counter and room004 / 007
Colophon

Wednesday through Saturday,
one seating.

Book four weeks ahead for Friday and Saturday. Same-week counter seats are often open Wednesday and Thursday — worth a call.

ReservePrivate dining

The Table · Providence, RI · thetablepvd.com