Kitchen Table
Beautiful Roast Chicken. Creamy Mac and Cheese. Fresh Baked Cookies. They’re the kinds of dishes you enjoy around your own kitchen table. But they’re even better when you experience them at a new restaurant named Kitchen Table.
Located in the historic heart of Beverly Massachusetts, in a building that dates back to the 1670’s, Kitchen Table strives to be the ultimate neighborhood restaurant, where the food is great, the hospitality is on point, and the vibe is laid back; just like Chef/Owner Bill Fogarty.
Bill Fogarty – Chef/Owner, Kitchen Table: “Kitchen Table to me is a place where the family gathers and celebrates the daily occurrences, and that's what we want to be able to do. A place where people can just celebrate the every day. We can let the other guys have their fancy dining rooms you know, we just want people to come in, hang out at our table, there's always a seat open.”
And those seats are in a space with a lively bar, a welcoming dining room, and a cozy area they call ‘the nook’, with a view of the busy open kitchen.
Bill Fogarty – Chef/Owner, Kitchen Table: “We’ve got a nice open kitchen. It gives people the opportunity to see all the hard work that these guys do to create those tasty dishes that they're enjoying and gives them the opportunity as well to come by and give their thanks.”
As for the food coming out of that kitchen, it defies categorization.
Bill Fogarty – Chef/Owner, Kitchen Table: “We try not to pigeonhole us into a certain type of cuisine, because you know, there's a whole world of global flavors out there. So we just like to have fun. So we like to dabble with all the global flavors and techniques out there and just have fun with presenting a good happy dish.”
To kick off your meal at Kitchen Table, there are lots of starters, small plates, and snacks, like Dry Rubbed and Apple Wood Smoked Chicken Wings, Pepper Crusted Pork Belly, and the ‘Fondue & Fries’ featuring handcut French Fries served with a cup of warm Great Hill Blue Cheese 'Fondue' for dipping.
Bill Fogarty – Chef/Owner, Kitchen Table: “Everybody loves to dip things so why not dip some fries in a warm gooey mass of blue cheese. It’s indulgent, it's creamy. It's gooey. It's really nice.”
If you’re a Bacon lover -- and who isn’t? – you’ve come to the right place, because Bill cures and smokes his own in house. And according to General Manager Molly Bergner, this bacon is so good it can be served simply, in all its unadulterated glory.
Molly Bergner - General Manager, Kitchen Table: “It’s just bacon. Yeah he just loves his bacon, he wants it just on a plate as is maybe a little bit of a garnish, and it’s house smoked, house cured it's dense delicious. You taste the smoke, you smell the smoke and it is good Bill bacon.”
That same great bacon is also scattered all over the Kitchen Table Nachos, along with a melted cheese blend, avocado cilantro crema, charred tomato salsa, and jalapeno chili garlic crisp.
Molly Bergner - General Manager, Kitchen Table: “It's a hearty Nacho, but it's classy. It's like not your average nachos.”
If you’re in the mood for a little barbecue -- and we do mean a little -- you can order a perfectly smoked St. Louis Rib. That’s right, one rib.
Bill Fogarty – Chef/Owner, Kitchen Table: “Sometimes you just want a nibble here and there. You may not want to have to commit to the whole slab, so it offers the people to get a taste of it. And then if they want more, they're always able to add on a couple more bones.”
When it comes to entrees, the Kitchen Table is filled with plenty of comfort food classics, like Mac and Cheese with cavatappi pasta, bacon lardons, and a parmesan crumb crust, perfectly pink Char Grilled Sirloin Tips with Crushed Fingerling Potatoes, and a Garlic and Herbed Roasted Chicken atop Mashed Potatoes.
Bill Fogarty – Chef/Owner, Kitchen Table: “It’s the ultimate comfort food. Sometimes you just got to keep it simple, it’s a straightforward dish, can't mess around with it, and it just it's taken off. I wasn't expecting the reaction that people have had to this. But people are loving the chickens. Recently one guy says it’s the crack of chicken. He comes in he wants to get something else but he always goes back to the chicken, so who am I to complain?”
And no one will complain if they order Bill’s Burger.
Bill Fogarty – Chef/Owner, Kitchen Table: “My burger is so good because it's got the jam. We make a bacon jam in house and I think that really pairs well with that burger. Nice sharp Cabot cheddar cheese. Little Piantedosi potato roll. And then we make a little remoulade in house. A lot of flavors going in there. So you get a nice little burger experience going on. And it's got the jam.”
Before you get up from the Kitchen Table, you need to try a little dessert. And you can go for something upscale like the Basque Cheesecake with Taza chocolate, or something simple, like the plate of Cookies N' Cream.
Bill Fogarty – Chef/Owner, Kitchen Table: “At the end of the meal, you may want to have something that's comforting, and what's more humble than a simple plate of cookies and some cream. So we take a little bourbon, make a little Chantilly out of that. We also do a little Taza chocolate drizzle as well as a salted caramel drizzle as well. It’s not your normal cookie plate but we add a little jazz it up.”
And what’s better than familiar foods, served up by a chef who just wants everyone to feel at home.
Bill Fogarty – Chef/Owner, Kitchen Table: “We want to treat you like you're our own. You know, everybody is family when they have a seat at the kitchen table. We're not only serving good food and drinks but we're engaging with you know, we want to get to know you. We have great food, we know that. We have great drinks, we know that. But we want to be known for our service. We want to be known for as a place that you come into, you're taking care of.”
