Logan’s Table
Steak and potatoes- with potato gnocchi.
Chicken wings- that aren’t even wings.
And wood-fired pizza that’s topped with- pickles?
At Logan’s Table, it seems nothing’s sacred—except flavor.
And that’s exactly why you’ll love it.
“Hi, I'm Logan, and welcome to Logan’s Table.”
In so many ways, Logan’s Table in Leominster is your classic neighborhood spot where you can grab a bite at the bar on your lunch break or bring the whole family for a night out. And according to owner and chef Logan Boudreau and executive chef Christopher Lyons, that was the vision all along.
“We never wanted to design the restaurant so that it wasn't approachable by people. Kid-friendly. Family friendly. We want to be something to everyone.”
This is a second home kind of place, which makes sense, given that Logan is Christopher’s son-in-law, and Logan’s wife, Jamie, works here, too. But one look at the kitchen—or the menu— and you’ll see this isn’t your typical family-run restaurant.
Step inside, and it hits you right away—that massive, gleaming pizza oven imported all the way from France.
“That oven runs about 850 degrees and it cooks a pizza in about 90 seconds.”
Having a pizza oven at the heart of the restaurant should come as no surprise, especially when you consider Logan’s lifelong obsession with dough, sauce, and cheese.
“I like pizza so much it's on my license plate. Pizza has always been my favorite food since I was a kid. And I really wanted to create a new style of pizza for the area that was wood-fired, a cross between Neapolitan and New York style pizza, just something really different and good for the area.”
“We make our own dough in-house. Every day, our dough is fermented about 72 hours. It yields for a very soft, chewy crust and it eats like fresh bread. It's absolutely delicious.”
With that delicious dough base, this kitchen can pump out some truly amazing pies, including the ultra-trendy hot honey pizza.
“The hot honey pizza is good. We use really high-quality items and ingredients and everything that we do. The ricotta, the spicy pepperoni, the sweet and spicy hot honey just goes together really well.”
And then there’s the classic Margherita.
“Margherita pizza. I was never a fan of Margherita pizza before, until I had one coming out of this oven. And it is incredible The fresh California tomatoes, the simplicity of the fresh mozzarella, basil, imported olive oil, that's it. It's all it needs.”
But out of all the pies served at Logan’s Table, the most intoxicating is the PBR Pizza.
“We put a PBR pizza on the menu. It's our play of a pickle bacon ranch, that’s where we get the PBR from. So it's a pickle pizza with bacon and ranch dressing, mozzarella, and we offer it with can, a 16-ounce can of PBR beer, if you're 21 or older.”
“People really do question pickles on pizza, but then again, it goes back to just hitting all the taste buds, and it's got the acid from the pickles, it's got the saltiness of the bacon, it's got the fat of the cheese, and it's the best pizza you've ever had.”
If you don’t love pizza quite to the same level as Logan, that’s okay. There’s plenty more to enjoy, including apps like pan-seared apple bacon scallops.
And wood-fired boneless chicken thighs, available in your choice of sauces ranging from classic Buffalo to Asian-inspired sticky sesame ginger.
“Why we chose to put wood-fired chicken thighs on our menu because they have more flavor and they're better to eat than chicken wings. It tastes like a chicken wing, except better.”
Or, you can order one of Logan Table’s original sandwiches, like the pickled chicken sandwich.
“Chicken breast, brined in pickle juice. It's battered, it's deep fried. It's on a brioche bun with pepper jack cheese, bacon. and Calabria hot pepper aioli. Really puts it over the top. It's sweet, it's spicy, it's savory. It's everything you want.”
But most customers really want the fan-favorite Truffalo burger.
“The truffalo burger has a truffle buffalo sauce, a blue cheese spread, crispy house-made potato chips, caramelized onions, bacon on a brioche bun. It's gonna give you crunch. It's gonna drip and make a mess, and you're gonna love it.”
Of course, not every entree is meant to be eaten with two hands and a stack full of napkins. Some call for a knife, a fork, and a bit of elbow room. Like the Korean BBQ ahi tuna served over brown rice and drizzled with gochujang aioli. The 10-ounce gorgonzola steak served with sauteed onions, mushrooms, and toasted potato gnocchi. And Logan’s version of chicken parm.
“So I decided that if I was gonna put chicken parm on the menu, it's gotta be, one, better than everybody else's, and two, it's gotta be different than everybody else's. And I do our chicken parm with an alfedo pasta. We fry our chicken, top it with marinara sauce, fresh mozzarella, and then it goes on top of the alfredo pasta and finished with a basil pesto.”
“The chicken parm almost looks like the Italian flag. It's got white, it's got red, it's got green. It's beautiful.”
Whether it’s a dripping burger or a three-sauce parm, every dish at Logan’s Table puts a spin on the classics—and dessert is no exception, with every unique sweet made from scratch, right here in-house.
There’s a classic warm chocolate cake and ice cream. But there’s also the inventive Fruity Pebble cheesecake. The toasted lemon butter cake with blueberry sauce and the pistachio creme brûlée topped with chocolate and shredded phyllo dough.
So from the made-from-scratch desserts to the wood-fired pizzas, Logan’s Table is a place where comfort food gets a creative twist and tradition is reimagined because it turns out there’s nothing ordinary about feeling right at home.
“You know, every restaurant hopes to create a vibe and that vibe has just really taken off. I think it's an inclusive vibe, fun. And people like it. They like it, you know.”
“That's my goal is to put out a menu that keeps you coming back for more.”
