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You need only order one set of the French fries. As is everything else on the menu, they’re meant to be shared. Order the deviled eggs, which come with a spicy sauce, or the bacon-wrapped dates. Both will go quickly. But for all the creativity and confidence chef Louie Jocson exudes, there’s always something personal, casual and warm in his cooking and this space. You order at the counter and sit yourself in a shabby-chic room that looks like some eccentric person’s attic. The kid’s meal is offered at no charge. And even if you didn’t know that the Red Table cupcake is an ode to Jocson’s late wife and a favorite of their young daughter, the red velvet batter baked inside a coffee mug and topped with a swirl of vanilla cream cheese would still be intensely heart-tugging, lovely in its intent, effortlessly beautiful in its execution, just like the Red Table itself.