Chef’s Table is an intimate restaurant located in a freestanding building on Ocean Boulevard (next to Carmela’s Brick Oven Pizza). Chef-owner Adam Fatigate trained at the Culinary Institute of America and then worked in restaurants in New York and Italy. Fatigate serves New American cuisine for lunch and dinner and procures his raw ingredients locally whenever possible. His is one of the few restaurants in the area that offers a prix fixe tasting menu, with an option to add paired wines to each course.
The menu has a selection of small plate highlights that include a buttermilk fried quail and grilled octopus. On a recent visit to the Chef’s Table, my husband and I opted to start with the Braised Short Rib Poutine; it was gooey and rich—just right for a chilly night. There’s also a section called “Bites” featuring items like crudo (Italian raw fish), deviled eggs and mini beet burgers. We tried the fried artichokes, which were light and crisp little morsels served with a mint aioli.
The house-made pasta is where Fatigate’s talents really shine. There’s the Chitarra Bolognese with a beef and pork ragu; Gnocchi Cacio e Pepe; and Porcini Pappardelle. Half and full orders are available. We opted for the pasta special—ravioli filled with ricotta cheese and a runny egg yolk, a subtle dish with perfectly balanced flavors.
Entree choices include a popular hanger steak served with braised artichokes and Swiss chard, and a Scottish salmon with a leek beurre blanc. We ordered the pan-roasted duck, which was served over a white bean cassoulet with Swiss chard and a pomegranate sauce. The duck was rosy and perfectly cooked, and the slightly bitter chard was a good accompaniment to the rich meat.
Service here is excellent. Our server, Dennis, was knowledgeable, attentive and welcoming. I’ll be returning to Chef’s Table soon; in the meantime, I’ll be dreaming about that pasta.
Chef’s Table, 2313 SE Ocean Blvd., Stuart; 772.287.5599; chefstablestuart.com