ANNOUNCER: The boys have been trying a number of food for the masses type places that they were excited to put on their fancy pants and get back to a small plate-finely crafted establishment. The Table did not disappoint.

JASON: The care and attention that the folks at The Table put into their menu choices and ingredients are well appreciated.  You pay the price for it, literally, but every dollar invested pays dividends on the palette.

JAKE: I had heard a great deal about the creative menu here and was excited to try some unique cocktails with friends.  However, the only offerings are beer and wine.  But don't fear, there are some creative choices, like the Schofferhofer Grapefruit Hefeweizen - refreshing and unique as a mixed drink.  Given that I arrived as the doors opened, I was disappointed to learn the halibut was stricken from the menu.  However, without a complaint on my part, the chef came out to tell me that he was dissatisfied with the quality of the halibut, and since he wouldn't eat it, he also wouldn't serve it to his customers.  

JASON: I'd suspect that this place takes community and familiarity seriously.  As I ate, a number of people came in and were greeted with hugs.  Chef Derek Bray even sat at a table for a while to chat with a party.  

JAKE: I settled for the seared duck entrée, which was cooked to perfection in an orange marinade, with a side of cranberry and apple soy butter. A side of a crispy fried duck rillette was a nice touch as well.  The mixture of sweet, tart, and bitter offered a nice balance of flavors. It should be noted too, that my Hefeweizen was an accidental but excellent pairing.

JASON: I, too, went duck - a cassoulet they prepared over white beans and kale - delectable.  The seared breast was moist, and the fried leg crisp.  I also loved my kale and apple salad with shaved fennel - the large, candied hazelnuts with apple and black pepper dressing was earthy and sweet - the perfect start.  I also enjoyed

JAKE:  The menu is in constant flux based on the fresh or seasonal ingredients available, and more than anything else the dessert menu is reflective of this.  With several fall options ranging from pumpkin spice beignets to cinnamon roll bread pudding you are sure to satisfy your sweet tooth.

JASON: The carrot cake with candied carrot shavings blew my mind.

The Table, 2715 6th Ave., Tacoma, 253.327.1862, thetabletacoma.com