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New Restaurant from Chef Frederik de Pue, Table, Coming to Shaw Looking to Open Nov. 3rd

by Prince Of Petworth — October 19, 2012 at 12:00 pm 13 Comments

903 N St, NW

When we last checked in on Table we learned that there would be a 60 seat roof deck.

Here’s some more info from a press release:

Chef Frederik de Pue, owner of 42° Catering, will open the doors of his first restaurant early this November, on or about Friday, November 3. Located at 903 N Street NW in the burgeoning Shaw/Logan Circle neighborhood, near Bladgen Alley and the Walter E. Washington Convention Center, Table (French pronunciation; Tahb-luh) will draw on classic European sensibilities to create a comfortable neighborhood dining experience.

“Much of the vision for Table comes from my experience growing up in Belgium and working in some of the most important kitchens throughout Europe,” explained Chef de Pue. “Everything is coming together just as I had hoped, from the menu and kitchen, to the space and location. I am truly delighted to open my first restaurant in the heart of Washington, D.C. and to share my approach to cooking and eating with clients, friends, and guests from all over.”

The dining philosophy behind the concept embodies a return to an old world, small-scale dining experience that emphasizes honest, delicious food with interesting, limited offerings and standards inspired by classic cooking. Table’s small menu will offer a selection of approachable yet innovative dishes, with a mix of standards and daily entrée specials, accompanied by appetizer, salad, main dish and dessert categories. Entrées may include frogs’ legs, rabbit, octopus, scallops, handmade pastas, and other interesting and infrequently seen restaurant menu items, and will change to reflect product availability, Chef de Pue’s palate and guest feedback. Handwritten menus will change to reflect fresh produce and quality meats available from local and regional purveyors.

The restaurant will serve dinner in the initial opening phase, expanding its offerings to breakfast, lunch, and weekend brunch at the start of February 2013. Breakfast/brunch and lunch menus will feature cheese and charcuterie plates, house-baked goods, egg dishes, and fresh juices. The bar will offercraft beer and about 20 wines by the glass, including a small selection of champagnes.

Originally an auto repair space, the restaurant building has been simply restored with a contemporary feel to retain the casual urban feel of the Shaw/Logan Circle neighborhood. De Pue has designed the 75-seatspace to include a modern, minimalist kitchen and clean-lined tables. A changing seasonal color palette will be reflected in the menus, staff aprons, artwork, and window décor, and a storefront patio and rooftop deck will provide seasonal outdoor seating.

  • Anonymous

    This used to be Space….a private members only club w/ local musicians and bar/roof deck.

    • Anonymous

      A members only club in Shaw? Ha ha ha. Maybe Georgetown, but Shaw? Not that I would get invited anyway…. 🙂

    • The Space was a totally unfriendly and illegal night club. Those owners were a terror and I’m glad their business failed.

      Glad to see a new business take its place, but I would still worry about its impact on the neighbors. That building isn’t conducive to noise restrictions or waste management.

  • bb

    I wish they had spelled the name as “Tahb-luh”. Way more fun.

  • i make less than yous guys

    this place looks like it will be great.

    i look forward to other places opening that have a dinning philosophy that includes inexpensive experiences that i might partake.

  • Irving Streete

    In a bad mood today so, instead of drive-bying some innocent poster, let me instead ask:

    First, how can I trust a restaurant that gives out a pretentious and yet incorrect pronunciation of its own name in its own press release. There is no “uh” in table in French.

    Second, did someone claiming to be a communications professional actually get paid to write that grammatically challenged, utterly uninformative and yet cliche-packed bit of drivel?

    Whoever writes these releases — and this is hardly the worst offender — should have their fingertips removed so they can’t type any more.

    • anon

      Irving Streete, I don’t mean to make your bad mood worse, but:

      1) The press release’s description of the French pronunciation isn’t exact, but it’s pretty close. The restaurant could have (mostly) avoided this issue if they’d just named the restaurant “La Table”; I agree that it’s a bit pretentious to issue a press release with a pronunciation guide.

      2) Perhaps I was reading too quickly (or perhaps my senses have been dulled by appallingly written descriptions from real estate agents), but where are the grammatical mistakes in this press release? I haven’t yet spotted any.

      • Lisa

        Too many commas but who cares; it’s an exciting opening for the area. I give Mr. de Pue and his crew credit for the timeline- from lease to opening in less than 5 months in what was a shell space with a bad reputation, with numerous condition issues and with the need for a voluntary agreement for ABRA approval. Well executed! Also if they wrote Tahb-lu people would pronounce it tah-blue.

    • petwurf

      Frankly, as chortle-inducing as they frequently are, I’m much more inclined to look forward to a kitchen that has the cojones to write ITSELF up, rather than running out to hire (and pass along the cost of) a gaggle of hipster grammarians who’ve recast themselves as a PR/marketing collective.

      That’s a spotty block; once they’re open for lunch, I’ll definitely be down there.

      • hip (but not hipster) grammarian

        I’m still not clear what Irving Streete and Lisa’s objections are. This is actually one of the better-written restaurant press releases I’ve seen on PoP, both in terms of grammar/punctuation and in terms of content/tone.

        • uncreatively anonymous

          I’m with Irving Streete and Lisa, especially on the cliches. After reading the post (before reading the comments) my first thought was: so excited for it to open and wow they need to re-write that press release which never actually says straight out what kind of food they are serving. Bare with me for my rant but:

          1) How can food be “approachable but innovative.” Is it flirting with you at a bar? It is a restaurant, not ok cupid. Plain writing always wins.

          2) I’ve worked in PR and know the quotes are always made up by some junior account exec, but even so…

          3) The list of possible entreess is not a list of those infrequently seen on restaurant menus, at least not in the DC very-international restaurant scene.

          4) I got nearly to the end before I found out they will offer 20 wines by the glass which is great and a huge draw to go not just once but to go back. Don’t bury the ledes that will bring in customers.

          Press releases aside it looks like it will be great and I am eagerly waiting for it to open.

          • petwurf

            I’ll bear with you.

  • ctk

    I will pronounce it as it is written.


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