Table Restaurant to Bring Food From Local Farms to You

“Table” opens as Barrington’s newest restaurant in about 10 days. It will definitely have a different flavor.

The restaurant is being described as a “European bistro-style” eatery that will bring food at “locally sourced farms” direct to the table – hence, it’s name.

“All of our food will be made from local products,” said manager and operator Claude Lochet of Barrington, who has a long career in Providence and Boston restaurants.

“Our menu will change daily,” Lochet said. “What’s fresh at the farm will be ordered daily. We will tailor our menu on what’s available. We want to serve food the way it’s meant to be served.” 

The eatery is located in Coastal Commons, the new retail and apartment complex on the corner of Wood and Anoka avenues that is owned by Yvonne and Peter Weiss of Barrington and was designed by Barrington architect Scott Weymouth. Workers were putting finishing touches on the eatery Thursday morning.

“Table” will seat about 20 patrons, with many of them seated on reproductions of classic Parisian bistro chairs at a large farmer’s table made from wood recycled from a Vermont farm silo. That same wood is used for window trim, a wine rack, a counter top and the menu holders, which feature antique brass clips.

The restaurant will serve breakfast, lunch and dinner eventually. It will open by serving breakfast and lunch until early December, said Lochet.

The chef is Taylor Pelton, a Johnson and Wales culinary arts student finishing up his studies. But he has worked in northern Virginia and the Hamptons on Long Island. He, too, lives in Barrington. 

Customers will get their food from a counter, said Lochet. There will be no wait staff. There also will be no paper towels or paper plates.

“We want to keep things a green as possible,” he said.

The restaurant will have a full liquor license but no bar. Lochet said he’s committed to having an “affordable bottle of wine” at every table. French presses will make the coffee. 

Breakfasts and lunches will have a European flair, he said, with croissants and muffins, quiches, egg sandwiches, fruit and granola. There will be a full-service brunch on Sundays.

The eatery will open at 7 am, said Lochet. Eventually, it is expected to be open all day.