When we arrived at the South Orange Avenue address listed for The Table the restaurant was not there. Google gave us a different address, which led us to an alleyway and then a courtyard. There was parking there also. Use the Taylor Avenue address, not, 65B South Orange Avenue, and it will be easy to find.
THE TABLE, SOUTH ORANGE
Caribbean and Southern cuisine are featured at The Table, which opened in April 2015. The menu is broken into two sections: Southern Palate, with items such as southern-style fried chicken and marinated Louisiana-style pork ribs, and Caribbean Calabash, offering items like braised oxtail and curried leg of goat.
We started with jerk chicken tostones that reminded us of nachos with cheese. Fried plantains were topped with surprisingly bland, shredded jerk-chicken breast, tomato salsa and a yellow, melted cheese. Our entrees were from the Southern Palate side of the menu. A small lonely escovitch, whole red snapper with a sweet-and-sour sauce containing carrots and red and green peppers, was lost on a large, white plate. Sides (collard greens and callaloo) served in small bowls would have been a colorful addition, if presented on the plate with the fish. The collard greens were salty but the callaloo listed on the menu as Trinidad style was luscious. Our waitress told us that the callaloo was made with spinach and coconut, so be aware that traditionally callaloo is made with dasheen leaves or taro root and a hot pepper. Ours was not spicy and had only a hint of coconut. Cajun chicken and shrimp jambalaya had a nice kick, but we would have preferred less rice and larger pieces of shrimp and chicken. A moist, three-layer coconut carrot cake with raisins and a sweet, cream-cheese frosting was shared for dessert. Other options were red-velvet cake, rum and raisin cheesecake, double-chocolate cake and crème brulee.
The Table has tables set far apart, table clothes and fabric napkins. The waitress was friendly and checked on us often. Bread was not served, but we heard the waitress tell other customers that cornbread was still baking and would be served as soon as it came out of the oven. That cornbread would have been a welcome addition to our dinner.
The Table Restaurant & Catering
62 Taylor Place
Photos courtesy of Lowell Saferstein
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