Restaurant Hospitality recently spoke with Table 301 Restaurant Group executive chef Michael Kramer. Take a look at some of the operator's concepts and signature dishes.
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Passerelle Bistro, Table 301’s latest concept, opened on June 10. Photo by GetzCreative.
Passerelle, a casual French bistro, offers approachable dishes from chef Teryi Youngblood. One of Kramer’s favorites there is her cassoulet, with duck confit, sausage and local shelling beans ($15). Photo by GetzCreative.
The baked goat cheese appetizer comes wrapped in a light crispy pastry, petite lettuce, blueberry lavender jam, candied walnuts and pomegranate glaze for $9. Photo by GetzCreative.
Nose Dive is Table 301’s more casual gastropub, offering craft beer, wines on tap and an eclectic menu of comfort foods. Kramer loves the Duck Confit Mac & Cheese with Cheez-its ($10) from chef Joey Pearson.
Nose Dive's Maryland Crab Pretzel appetizer ($9) at Nose Dive is a creamy deviled crab and white cheddar over a pretzel.
The Lazy Goat is a Mediterranean-themed restaurant with made-from-scratch cooking from chef Vicky Davis on two floors of this building along the banks of the Reedy River. A new Mexican street-food concept, Papi’s Tacos, will open on the ground floor next to the river walk this summer.
Kramer says “there’s a real purity with food” at The Lazy Goat. One of his favorite things to order is the Papas Bravas with chorizo and olive oil ($7).
Another one of his favorites is the grilled calamari with piquillo and marcona almond romesco, pickled peppermint salad for $9.