Sep
16

Table Talk

When a new restaurant pops up downtown, we are apt to notice, but it’s rare for the Sac Foodies to swoop in en masse. But, when we heard that Table 260 had opened a second location – this time in downtown – we made it a special outing by inviting The Sacramento Bee’s Rick Kushman to join us. Between bites of southern soul food, we talked foodies, TV and, of course, Table 260.

Brittany Mohr:
When I hear the phrase “soul food,” I tend to make generalizations along the lines of “deep-fried.” Table 260 taught me that “deep-fried” can be fabulous. I love to try unfamiliar foods – give me black pudding or haggis any day.  Eating chicken and waffles together (with syrup, the way it’s supposed to be done) had never really crossed my mind prior to last week’s dining experience. My main takeaways are that the hush puppies were dangerously good (the kind of good where you could probably devour an entire basket if no one were watching), and the chicken and waffles is a must-try, if for no other reason than to say you did it.

Kris Caputo Hurley:
It’s risky business trying out a new restaurant only four weeks after its opening.  My expectations got even lower when we were the only party seated in the main dining area.  There was just one other couple seated at the bar the entire evening.  Thankfully, good food and good company made up for the lack of energy.  I insisted we share an order of hush puppies from the appetizer menu and I’m so glad I did!  Not only was it one of the most generously proportioned apps I’ve seen in a long while, they were absolutely delicious and as comforting as I’d hoped they’d be.  Half joking, I also claimed that I could drink the garlic butter that the grilled prawns were cooked and served in.  Instead, I delightfully soaked the sliced bread in the sauce and would have been pleasantly full with just these two fantastic starters.  Fellow Sac Foodie Kim Bedwell and I shared the house salad (very fresh and well dressed) and crab cakes, unique with its panko crust.  All in all, it was a delightful evening full of conversation (Rick is practically a celebrity with all his visits to various TV sets!) and very good food.  It’s just a matter of getting people in the door!

Ashley Paul:
My dining experience at Table 260 has taught me that soul food equals comfort food. The fried green tomatoes, hush puppies and sweet potato fries were addicting and delicious – the perfect prequel to the main course, which was chicken and waffles. I admit that I was skeptical of combining one of my favorite breakfast dishes with fried chicken wings (I’m one of those people who does not like my pancakes and bacon to touch), but I couldn’t pass up the opportunity to try it. A few bites in I surprisingly found myself dunking forkfuls of chicken and waffle into syrup – in fact, I actually wanted more chicken, and was wishing for a thigh or a drumstick! Fellow Sac Foodie Brittany Mohr and Rick Kushman were also daring enough to try this unusual combo, which they both said they enjoyed. It was refreshing and fun to venture out of my typical culinary comfort zone and try something new.

Julie Ficker:
The best way I can describe Table 260 is by comparing them to my favorite pair of designer jeans.  Both offer the kind of sensation you can only get when you know you’re about to experience something truly authentic.  They both provide that familiar, down-home comfort.  And like my favorite pair of denim, Table 260 is ideal for just about any occasion. Whether you’re celebrating a family birthday, watching Monday night football or getting ready for a night out on the town – it’s that staple you can pull from your restaurant repertoire and know it will be just the right fit.  And finally, at the end of the day (or end of your meal) you will always feel it was well worth the indulgence! 

Maria Chacon Kniestedt:
I couldn’t wait to eat at Table 260, but not for the reasons you might expect. Fannie Flagg is a favorite author – as are many southern writers – so the occasion felt like jumping into the plot of a great story, especially when I learned that fried green tomatoes were on the menu. Of course, I envisioned a current take on the Whistle Stop Café – you know, Idgie Threadgood (aka the Bee Charmer) and her best friend, Ruth Jamieson (cue the train here!) dishing up a wallop of chocolate frosting and good fun. Table 260 serves fried green tomatoes (and they are good), but this is no café. The ambiance is sleek and urban, and the service top-notch. In addition to fried green tomatoes, the hush puppies and sweet potato fries were definite favorites, and my salmon was perfectly seasoned and grilled. One of the best parts of the evening, though, was dining with Rick Kushman who gets to live “The Good Life” on a regular basis. Plus, he has the real-deal, inside scoop on all our favorite TV programs. “Mad Men” fans, unite!

You’re only as good as your last picture

 

The Sac Foodies pose for Pulitzer Prize-winning Sacramento Bee photographer, Renee Byer, at Il Fornaio for a photo featured in Rick Kushman’s column “The Good Life.” 

“You’re only as good as your last picture,” she told us.

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5 Comments so far ↓


  • Garrett | Sep 17, 2008 at 9:25 am

    Congrats ladies! A fantastic article on all of you! =)


  • cakegrrl | Sep 17, 2008 at 12:51 pm

    Hushpuppies are one of my favorites. Glad to know there’s a place relatively close that makes them well.


  • Nina | Sep 17, 2008 at 1:17 pm

    I haven’t had lunch yet and am now so hungry I want to eat every one of the dishes you talked about. Please tell me how I can have a job eating fried food and talking about it. Congrats on the article in the Bee.


  • Zach | Sep 18, 2008 at 9:16 am

    Well Done! A great article in the Bee. I love the blog- what a great addition to our community. Congratulations.


  • Anthony | Sep 18, 2008 at 10:42 am

    Great article in the Bee, congratulations ladies!