Table Kitchen and Bar Grand Opening Review

Went last night for the Grand Opening. I did not take pics as I was at a table of 6 and didn't want to be "that guy". Let me start by saying I know the owner and everything I am putting in here is what I told him via text earlier this am. this is an honest review and they are sure to improve with time.

I really like the atmosphere. It is clean and open with a central bar, lots of seating. There is also a side room that can be used for meetings or as a chef's table. Some of the seating in the main dining might have been a little too close together as we had to take some curvy routes to the restroom. The waiters also had to make some interesting turns during service.

We started at the bar with some cocktails. I had a Pimm's cup. It was fresh and large. Others with us enjoyed their cocktails.

Once seated, I ordered an Old Fashioned with Woodford Reserve. It was well mixed and and large, the way I like a cocktail. I ordered a bunch of Apps for the table:

The smoked redfish dip: Was served with some crackers. I enjoyed the dip but I feel the dip was a little too smokey, as if the fish were smoked in hickory instead of an alder or applewood. It needed a milder smoke, but it was not fishy and the texture was on.

The Better cheddar dip: This was a cheddar cheese dip. the best way I can describe it is that it was like a cheese ball/pimento cheese. It was good.

Charcuterie meat plate: Last night's selection was country ham, sausage and a hogs head cheese with pickled vegetables. I like all of the meats. The hogshead was good too and I'm a HHC connoisseur.

Sticky Chicken Wings: These were my favorite. they were beautiful frenched chicken drummettes fried and then tossed in a sweet, sticky sauce. I could have eaten three orders by myself.

For Entrees, we mostly ordered different things. I had the Short Ribs. The meat was rich and homey. It was served with these potato croquettes that were delicious and sopped up the gravy.

The wife had the grass fed Ribeye. It was a typical serving of grass fed beef. A little leaner than corn fed beef but well cooked.

My buddy had the Pit Fired Pork. this is a pulled pork with a BBQ sauce and grits. I tasted it, and like the redfish dip, it was a bit smokey. I think they are working on their smoke levels.

for Dessert, I had the red velvet cake. I was not too excited about this one. It was more of a brown cake than a lush red velvet. The icing is made from bacon fat (I think). While the icing was good, the cake needed some work. We also had the Mary Lee donut bread pudding. I thought it was great.

Although you may hate the name, I'm excited about the concept for Baton Rouge.