IN GOOD TASTE: Table No 2.
In the february 2020 edition of beautiful machine magazine
Engaging and authentic culinary experiences are beginning to take the place of traditional dining. Simply serving flavorful dishes is becoming a thing of the past as restaurants push the creative envelope. This shift helped with the re-emergence of table side dining. Making its return from the 60s and 70s, this style of fine dining gives an intimate connection between the culinary team and the consumers, filling a void that many did not realize existed.
Located on the Avenue of Fashion sits Table No. 2 on Livernois, just a block off of 7 Mile. The white tablecloth restaurant, which opened its doors Easter 2018, is unlike any other establishment in the area. With an impressive menu, including Grilled Lobster Tail and Tomahawk Steak, this restaurant holds the title of the highest rated Black owned fine dining restaurant in Michigan.
I had the pleasure of enjoying a 4 course meal with the full table-side experience. Dinner began with a lemon zest scent sprayed into the air, paired with a warm hand towel to entice the senses. For starters, I had the Caesar Salad. Now, I know what you are thinking…what is so special about a salad? It’s the homemade dressing. The marriage of flavors and spices blends effortlessly over the fresh romaine, parmesan cheese and croutons. This introduction set the tone. The next course was one of my favorites, the Lobster Bisque. Easily in the running for one of the best 3 versions of the dish I’ve ever had. The texture was perfect. The flavor...my goodness. This recipe is golden.
Now for the main event...the entrees. I had the opportunity to taste the Crust Skin Salmon and the Grilled Lobster Tail. Both are a “must-try” if you are a seafood lover. The salmon rests over a 20 bean chutney topped with a lemon foam. Yes, this sounds like there’s a lot going on but it works, beautifully. The salmon is one of the menu items that is not prepared table side, however it was cooked to perfection. The Lobster Tail (your choice of fried or grilled) comes served in a dome glass with mashed potatoes and grilled vegetables smoked table side. The smoky flavor adds just the right touch to the dish.
Just when I thought that there was no way to top those 3 courses, there arrived the Banana Foster. I heard my favorite love song play as I took my first bite…mind you, Banana Foster has never been my first choice on the dessert menu. As the chef prepared this dish, she gave a detailed play by play of the ingredients, cooking methods and homemade secrets. I fell in love with Banana Foster on this day.
While the standard dining experience leaves quite the impression, Table No. 2 takes private dining to the next level with their Burberry table. With a seating capacity of 18, the Burberry table offers guests a one of a kind “Wow” experience. Taking into account any food allergies or restrictions, guest are unaware of the menu until the plate hits the table. Depending on which package you select, course options can range from 5 courses up to 15. Table No. 2 does not yet have a liquor license, however for a small cork fee, guests can bring their favorite bottle of wine to enjoy while dining.
I recommend giving Table No. 2 a try.
As we transition deeper into this digital/social media age, Owner Chef Omar Mitchell has paired fine dining with an “Instagrammable” experience. His newest restaurant venture Imaginate, located inside of the Ramada by Wyndham Hotel in Southfield, Michigan, offers a fun photo-worthy concept utilizing oversized serving props and the likes. From a 3 foot silver fork to a Roman inspired soldier head ware, this will take those Instagram food photo shoots up a notch.
See you there!