Category Archives: Restaurants

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A look back at our Chef’s Table at Trade Street Diner

You can find this article in my column in YES! Weekly here.

The little eatery might be called diner, but it’s a far cry from what you might envision. Trade Street Diner was the venue for the latest Chef’s Table. It’s always fun when the owner picks a “slow night” for the event. And then the place gets packed with us and walk-in patrons who then got into the fun a little as plates of surprise courses whirled by.

Trade Street Diner opened last fall in Sweet Potatoes former residence at 529 North Trade Street by two well-respected chefs and businessmen, John Tharp and Freddy Lee. Click here to see my review right after they opened. Lee has been in the restaurant industry for years and opened the beloved Bernardin’s with his brother in the 90’s and since then a second Bernardin’s location in Charlotte, Bleu Restaurant and Cowboy Brazilian Steakhouse. Tharp was chef at Bleu for ten years after relocating from New York. After a number of years working together, they partnered up to buy Town Centre Diner in Wallburg and last year decided to go a little higher end when the space in the Arts District came along.  Tharp says both are diners, but the word diner is about all they share in common. “It’s a modern take on a diner. We give people a little more than what they expect. Town Centre is a family concept, breakfast, lunch and dinner. More homestyle choices and priced accordingly, with meat and two or three. Whereas, Trade Street is a little more eclectic and higher end but simplistic in its approach.” Tharp says they took the concept and inspiration from Poole’s Diner in Raleigh. “We felt like Winston-Salem needed something like that. Something very approachable with mid-range prices. You can came two or three times a week, have a glass of wine, have a salad or mac & cheese, or share an appetizer, hang with friends or have a nice date.” 

What the diners experienced at Trade Street Diner was something of a departure from the regular menu.  This fully showed how Chef John Tharp was intent on celebrating the flavors of the season but also demonstrated his creative side. Anyone who’s attended a Chef’s Table knows that there’s never a menu ahead of time (and often none at all, which is encouraged) and the guests are sort of at the chef’s whim. It does no good to “cheat” and check out the restaurant’s online menu. You may or may not see that item in front of you at the tasting. And so it was last week, but that doesn’t mean you won’t see these dishes in some form when you choose to visit this inviting diner.

Amuse Bouche

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We love getting a little palate teaser before the rest of the courses rolled out. This Asian inspired  had a nice little kick of wasabi oil, enough that our table mate, Melissa, felt the need to alert us. But the wasabi walloped us a bit in the very best way.

Course 1

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Ceviche

A selection of fresh fish sautéed scallops. It was a beauty. Fresh seafood lovers, this dish is for you.

Course 2

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House-made goat cheese ravioli with pea puree and tomato fondue

This light little ravioli was a true hit at my table. Tharp is a big believer in making his own pasta and though it’s not on the menu very often at the diner, the flavors of spring in this little dish made us wish we could go back for some more. Plus the look of it just said “spring.”

Course 3

Course 3

Seared Scallops with Crispy Potatoes

The course is pretty self-explanatory with seared scallops and potatoes with a bit of mushrooms. The creamy sauce was a perfect consistency and added a lovely richness and coziness to the seafood component. 

Course 4

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Filet with Red Pepper Sauce and Parsnip Puree

The filet lets you catch a glimpse of the steak you might order at Trade Street on any given night. The red pepper sauce was bright and flavorful and added a bright pop of color.

Dessert Course

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Triple Berry Cake with Dark Chocolate Mousse

If the mousse is ever on the menu at Trade Street Diner, we suggest you order it. It’s perfectly creamy and rich and this dessert paired ever so perfectly with the diner’s freshly brewed coffee.

Tharp has been in the restaurant industry since he was 14 years old, working his way up from bussing tables and ultimately went to culinary school at Johnston & Wales.  “I’ve never wanted to do anything else, “ he says. After working in Charleston, Tharp decided to broaden his view of restaurants and moved to New York, where he was a sous chef at Tribeca Grill. “It really opened my mind because every plate had to be correct. There’s no room for error, which is typical of New York.” Tharp says laid the groundwork for his focus today. “We have to make sure it’s the best at all times. We try for every dish to be as perfect as it can be.”

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The menu at Trade Street Diner is set up to change often. Tharp says, “We want the menu to be special enough that the customer keeps coming back. It’s great concept to live by because it keeps me and it keeps the kitchen pushing to be better.” He adds, “We want to elevate the common food like a hushpuppy, and that reinforces what we’re really trying to do here. We want our guest to think, ‘Wow, what’s coming next because this is exceeding our expectations.’”

After speaking with Tharp, it’s clear this chef has some very interesting ideas for the dining scene in Winston-Salem. He’s also has goals to travel more to add breadth to his culinary skills.  I really truly wish I could tell you some of his ideas but we need to keep it mum. Just follow along for the fun ride here at this foodie channel. 

“Some chefs are fortunate to travel to Asia and Europe to learn about spices and concepts and that’s something I’d like to do in the next five years or so, to travel often and learn about cultures and the food and put my own interpretation on it. Food is food the world around typically it’s all been thought of. So new flavor combinations or ways to invoke a memory are what makes a restaurant different.”

May marks the two-year anniversary of Chef’s Table. What started out as small group of local food lovers gathering together for an evening of surprise plates has continued with larger gatherings, new friendships and sell-out foodie events where we get to learn more about that chef and be surprised by what he or she is working on. Cheers to supporting our area chefs and restaurants and the local goodness they embrace. And we JUST announced our next Chef’s Table..as we head back to Meridian Restaurant, where we visited March 2017. So many people wanted to go back, how could we say no?  Get tix here! 

To hear my podcast featuring Chef John Tharp, listen to “At the Table with Triadfoodies” on the Triad Podcast Network. triadpodcast.com

Wanna go? Trade Street Diner is located at 529 North Trade Street, Winston-Salem. tradestreetdinerws.com  Open for lunch and dinner Tuesday-Saturday, Brunch and dinner on Sunday.

Get your tickets to our next Chef’s Table!

Hi, foodies! I wanted to let you know we have another Chef’s Table coming up in a little over two weeks. Get your tickets ASAP as they will go fast. As of this posting, we have 7 tickets remaining.  We’re headed back to Winston-Salem this time to one of my new favorite restaurants, Trade Street Diner.  Here’s the Eventbrite listing. Get tickets here. 

We’re back and so ready to spring into a colorful and vibrant season of Chef’s Tables featuring the area’s most talented chefs. This month, we’re so excited to be headed back to Winston-Salem where Chef’s Freddy Lee and John Tharp and their team at Trade Street Diner will tantalize our tastebuds with multiple courses.

Roasted Pork & Crispy Head

You know Chef Lee as chef at the renowned Bernardin’s at the Zevely House in the West End as well as his partnership at Cowboy Braziilian Steakhouse and Bleu.  Chef Tharp’s restaurant, Towne Centre Diner, in Wallburg, has been called a hidden treasure. If you’ve been to either of these restaurants, then you know the talent these two chefs possess. They’ve partnered up to bring us yet another wonderful eatery in downtown Winston-Salem.

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Trade Street Diner blazed on the scene in 2017 and Freddy and John have wowed their guests with their creative take on diner-inspired ingredients with a creative twist. And seriously, that truffled salmon with mushrooms pictured above is the BEST salmon I’ve ever eaten. Read about our experience at Trade Street Diner in my review for YES! Weekly.  We can’t wait for your to try what Freddy, John and their culinary team have planned. What’s on the menu? Well, that’s half the fun. We let the chefs surprise us.! What’s never a surprise is how much each Chef’s Table guest is delighted with the food and atmosphere as we fellowship together.

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, April 24 at 7:00. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course dinner as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service. Seating will be extremely limited.

We’ll see you on April 24!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @tradestreetdiner and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or if the chef needs to be aware of any concerns.

 

foodie b’eat: Triadfoodies Chef’s Table at B. Christopher’s

To see this article in YES Weekly, click here. Featured in the 2/28 edition. 

Something special happened on the evening of February 19. Gone was Valentine’s Day, but love was certainly in the air. The love of food and fellowship. Thus, the story of another Chef’s Table. This one, featuring Chef Chris Russell of B. Christopher’s Steakhouse. It could’ve been made special by the fact that the 40-seat dinner sold out in two days flat. It could’ve been made special by the fact that Chef Russell added four more seats that sold out in ten minutes to accommodate a waiting list. But what made it most memorable and extraordinary was the sheer delight in the camaraderie of Russell’s guests, some who’d never stepped foot in his restaurant. And that’s what Chef’s Tables are all about. To introduce you to a chef, get to know him or her a little better and to dive in and try a restaurant that maybe you just haven’t gotten around to yet. Oh, and it’s to also have a little fun. And by the chatter in the room, I feel pretty certain that folks were having a great time.

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Established in 2000, B. Christopher’s American Steakhouse was a popular restaurant in Burlington and enjoyed business there for nearly 15 years before Russell relocated to downtown Greensboro four and a half years ago. I’d just eaten there for the first time last August and reviewed it here on Page 8 after a wonderful experience. It was then we all agreed that this steakhouse, which was about much more than just steak, was a natural fit for a Chef’s Table. Russell spent part of his growing up years in Burlington and attending Elon College before he began his culinary journey. He says his first love as a chef has been roasting and grilling proteins but he’s enjoyed and going in many other directions over his 30-year professional career. “Lately, I don’t think about what I cook or how I’m cooking necessarily, but why I’m cooking and putting this on a plate,” he says. Russell says today he’s taking a more artistic approach. “Not to be too serious about it because it is just nutrients that people need, but like any artist, I want people to see what I’m up to. Hopefully people will see the care in it, whether it’s the knife skills or vegetable cuts, the layers and depth of flavor. Our palates works in a linear way and a bite may catch you one way and by the time you finish the it may taste another way.”

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Chef prepared four courses, each featuring a different key component from Shellfish to Sweet. Shout out to my girl, Ericca Smith for taking photos of the courses. She’s a great photog.

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Shellfish
Scallop Crudo
Citrus/ Thai chile / mango / ginger / rice vinegar / mint / oil

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Salad
Grilled Pear Salad
Greens / pears / candied walnuts / blue cheese / mustard vinaigrette / caramelized onions / balsamic

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Meat
45-day Dry Aged Ribeye
Horseradish potatoes / roasted roma tomatoes / foyot sauce

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Flourless Chocolate Torte / raspberry coulis

Each course was thoughtfully prepared and I heard more than one person say that the salad was the best they’d ever had. I, for one, love a great steak. And Russell’s ribeye was simple, yet beautifully presented. I can’t think of a single time I’ve ever enjoyed a flourless chocolate torte, but our dessert that evening was very creamy and very rich and really delicious.

Speaking of his cooking style, Russell told me, “I like clean approachable ingredients that people are familiar with and I like to sneak in some that people aren’t and that’s also fun.” Russell’s approachability extends far beyond just his food in the kitchen. After welcoming the guests at the Chef’s Table and retreating to the kitchen to get some courses out, Russell made it a point to come out and speak to each guest, often taking a seat at their table to enjoy some conversation. Chef’s Table “alum” Meg Lohuis, of Greensboro said, “Not only was the food phenomenal, but it was awesome that Chris was as involved with the group as he was. It was great chatting with him. It really struck me how personable he was.”

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Russell has also been a mentor for many young chefs in the area, most notably, Chef Kris Fuller of the widely regarded Crafted restaurants in Winston-Salem and Greensboro.  “When I met her as a teenager, I knew she had more get up and go in her pinky than most people had in their entire body, so it’s wonderful what she’s done and today I get inspiration from her and she and her family are very good friends.” Fuller recalls the day she walked into his restaurant and he took her under his wing, “Chris and his brother Eric were so kind and patient with me as just a kid in high school trying to figure out if my passion for cooking meant that this should be my career path. I didn’t know it then, but I know now that my time with them was very important in me pursuing this career. And all these years later, it’s great to have had worked under them and to still have a relationship with Chris to this day.”

Russell says he considers it a great accomplishment that he has been able to serve as a mentor for many sous chefs and others in his restaurant that he’s seen leave to achieve their own dreams.  “It is one of the greatest feelings that one can have, when you can mentor or inspire a person in a way that they go on and do great things. I want to take what I’ve learned and give that to someone else. It should be the natural way of the world, to pass on our knowledge so that others can move on and do better. I take a lot of pride in that.”

Wanna go? B. Christopher’s American Steakhouse is located at 201 North Elm Street, Greensboro. bchristophers.com 

Eating our way through Hendersonville, Don’t Miss Hendersonville Restaurant Week!

I was honored to be invited with other food bloggers to attend a Sneak Peek of Hendersonville Restaurant Week. Meals and accommodations were provided gratis. All opinions are my own. 

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I just got back from a quick little trip to Hendersonville, NC to catch a sneak peek of the upcoming Hendersonville Restaurant Week which is happening  March 15-24. I’m telling you about it now because it’ll give you plenty of time to plan. And let me tell you, you’re gonna want to take a little jaunt to the mountains of North Carolina to check out this foodie town and get you some delicious eats.

I had heard that Hendersonville had a happening food scene, while enjoying being a touch “away” from the tourist vibe in nearby Asheville (about 20 minutes away). It was my first time and I immediately fell in love with its charming downtown as well as the neighboring village of Flat Rock.  A half dozen or so food bloggers from all over the state and South Carolina were invited by my friend, Laura Huff the Carolina Epicurean, to taste what is to come for their first ever restaurant week. We tried eight restaurants in 2 1/2 days …it’s a tough life, foodies. We call it R & D and I haven’t quite recovered from so many tastes of foods. Plus I got spoiled a little, I ain’t gonna lie.

The 10-day event encourages locals and visitors to explore restaurants via prix fixe multi-course menus. You’ll find all varieties of restaurants participating, from taverns to fine dining and even food trucks. Lunch menus range from $10-15 and dinner menus from $25-35 (excluding beverages, tax and gratuity). And if you want to turn your foodie adventure into a bonafide getaway, there are lodging partners that are offering special rates and packages, such as buying a two night stay, get a third for free. Reservations are recommended as this inaugural event is generating quite the buzz.  Please be sure to visit the Hendersonville Restaurant Week website for the latest menu updates. Below is just a smidge of what you’ll taste and see during HRW. We just glazed the surface baby. And we ate a ton!

Flat Rock Wood Room  1501 Greenville Hwy, Hendersonville
This cute BBQ restaurant meets pizza joint draws you in the moment you get our of your car. The smell of the smoke and the casual ambiance invite you to just hang for a while. Be sure to get some stock for your pantry with Jamie Guay’s Championship rubs and sauces. You’ll have trouble deciding. There’s a lot to choose on the menu and we tried some tasty bites, but I really loved those wings and you must try the cornbread. It rocks.

Old Orchard Tavern201 Sugarloaf Rd, Hendersonville

Located in the Cascades Mountain Resort, this little restaurant is not your typical hotel restaurant. Very chef-driven with locally-sourced ingredients, I look forward to dining here again. The hotel is quaint and you can enjoy some family time in the indoor pool with a slide that kids of all ages would love. As for the food? Delicious is all I can tell you. Highly recommend any of the dishes. I also loved this beer-brined game hen, which didn’t make the cut. So just be sure to check the website for any menu changes.

Brooks Tavern142 3rd Ave W, Hendersonville

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If tavern fare is more you speed, you’ll love this cute little happening bar-meets-restaurant for drinks and specials and pub food. It’s just so fun and pretty too. Don’t miss the jar of candied bacon and if you have a sweet tooth, you’ll enjoy the fried (yes, fried) cheesecake. Think cheesecake made like an egg roll served with a side of preserves. Big enough to share. 

Postero401 N Main St, Hendersonville

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You. Guys. Postero is gorgeous and Postero put so much food in front of us that we ate ourselves into a tizzy.  And Postero has great lighting for food photography and I felt very comfortable there with my fellow food bloggers just taking snaps. I’m sure people were aghast but we didn’t care because we were with our people. There were several highlights but I have to say that the whipped goat cheese mousse with house-made waffle fries kept me going back for more. As did the salmon tartare. As did the polenta fries. And the banana ice box pie. I’ll stop now.

Season’s at Highland Lake86 Lily Pad Ln, Flat Rock
A great vacation spot whether you’re vacationing solo, as a twosome or as a family. Highland Lake enjoys hosting receptions, weddings, parties and business luncheons. Quite too many tastes that we tried to list here. We had a table full of plates and we passed and tasted in a flurry. What you see here may change and here are some of my faves.

Hannah Flanagan’s300 N Main St, Hendersonville
A traditional, no frills, super casual Irish pub. Their claim to fame is the Shepherd’s Pie Eggroll. Dipped in a little brown gravy, it’s a super tasty crispy on the outside soul-soothing favorite.

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Never Blue119 S Main St, Hendersonville
Ya’ll. My bucket list spot. I’ve been trying to get to Never Blue for a few years now since hearing the praises of superstar Chef Jesse Roque. She’s so hip and gorgeous and super sweet. And heck yeah, can she cook. Tried a lot here too. My favorites were the Gypsy Cheese (think a tex-mex style pimento cheese, but with jalapenos) topped with Cowboy Candy (think candied jalapenos…and yum). The gnocchi was also mmmm…mmmm good. Be prepared to get FED at Never Blue. The portions at dinner are no joke, but Jesse says she wants you full and happy and you will be! 

 

The Dugout Taproom & Grill430 N Main St, Hendersonville
This is the only spot I didn’t get to try since I had to get back to the kiddos, but from the photos I saw, you might want to get you some fried green tomatoes with pimento cheese because, cheesy goodness. 

Where I stayed:

1898 Wavery Inn

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1898 Waverly Inn is the oldest surviving inn in Hendersonville. This inn used to be a boarding house before being turned into a charming bed and breakfast. Mike and Tracey made us feel so welcome.  Breakfasts were delicious and not just for guests. You’re welcome to just come in the morning to eat. It’s very convenient and just a block from downtown. Be sure to enjoy their social hour and if the weather is warm, you’ll love taking a seat in a rocking chair a swing on the charming front porch.  

If there’s time between eats, don’t miss…

Appalachian Pinball Museum, 538 N Main St, Hendersonville

Pinball machines, Pac-Man, Tetris, Frogger. All in a historic theater. It will take you back for sure.

Also try not to miss:

The Poe House 

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Named in honor of author Edgar Allan Poe, The Poe House is located in historic downtown Hendersonville. Coming off somewhere between English Pub and trendy wine bar. The Poe House is a hangout for locals and visitors alike. A cozy place to enjoy live music, a craft cocktail, beer from their ever changing draft list, or a flight of hand selected wines.

What I loved about Hendersonville is that the downtown is very walkable with wide streets and ample parking. And the nearby town of Flat Rock has cute little shops and eateries, a wonderful park, Flat Rock Playhouse and the Carl Sandburg home.

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A portion of Restaurant Week’s proceeds will benefit Dandelion, a job-training cafe in downtown Hendersonville for Safelight, a nonprofit that assists victims of domestic violence.

Check out the restaurant week menus here. For more information about Hendersonville, click here.

Happy eating and traveling foodies. Let me know where you go and what you loved. Tag us while you’re there on FB or Insta, we love seeing you on your adventures!

Website: http://hendersonvillerw.com
Social:
Facebook: https://www.facebook.com/HendersonvilleRestaurantWeek/
Instagram: https://www.instagram.com/hendersonvillerestaurantweek/
Twitter: https://twitter.com/HendoRestWeek

For Lodging Specials: http://hendersonvillerw.com/lodging-partners/

Bubbly and Brunch at Vin 205

Back in September when we enjoyed a wonderful Chef’s Table with Chef Oren Feuerberg at Vin 205 Farm to Table Bistro, owner Caleb Flint said he wanted to do it again, but this time to show off Chef’s skills at brunch.

Twist. My. Arm.

We decided to kick off the new year with a Bubbles and Brunch a couple of weeks back.  And man, was it delicious. But I expected it to be. The food at Vin 205 is superb and Caleb Flint really knows how to make his guests feel special. And our Chef’s Tables are just filled with foodies and fellowship and we just have the best time. You should join us for one soon!

You’re met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully you make time for both.

Caleb continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.

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Chef Oren Feuerberg and Owner Caleb Flint, Wine Merchants & Vin 205 Bistro

Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what Executive Chef Oren and Caleb are endeavoring to highlight is their Sunday brunch. The chef-driven menu changes often with special spins on traditional favorites. And Caleb brought in some of his favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee were all special guests at the table and on the palate.

Course 1

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Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin 205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese

I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato AND bacon and to me that just seems like a delicious no-brainer. And I’ve also never had spinach WITH mushroom in a quiche. And of the tasty tasty two, the spinach and mushroom was my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. See it here. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic. All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”

Course 2

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Truffled Scrambled Eggs with Camino Brioche Toast

Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which Chef and his team griddled so perfectly.

Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.” 

Course 3

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Brown Butter Poached Shrimp & Pimento Cheese Grits

A twist on a traditional brunch favorite and charmingly served in a glass jar. The grits were cheesy perfection.  Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.

Course 4

House made Raspberry & Blueberry Muffins with Coffee Service by Magic Beans Coffee

The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with Magic Beans air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin 205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest . Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black’.”

Caleb told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.

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Mary and Neal Pruett, Magic Beans LLC

Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Caleb Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests were allowed to share bottles of bubbly rose on the tables. And each setting was made even more charming by the varying coffee mugs at each place. Those attention to details is what keeps me coming back to Vin 205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.

Wanna go? Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday  through Thursday 4-9:30pm; Friday Lunch and Dinner 11:30am to 9:30pm, Saturday Brunch 10am-3pm; Saturday Dinner 5-9:30pm, Sunday Brunch 10:00-3:00. Wine Merchants is open Tuesday-Saturday 10am-9pm, Sunday 10am-3pm. vin205.com

PS: Foodies, our next Chef’s Table at B. Christopher’s sold out in 24 hours. We are so thrilled you are supporting our local chefs. We’ll announce a new Chef’s Table soon!  Where would you like to see us?