WELCOME TO OUR DINNER PARTY

Unlike any other restaurant in the city, TABLE brings you a unique dining experience. Enjoy a cozy, family style dinner on Hanover Street in Boston’s North End.

“The sports jockey turned toque is redefining what it means to be a celebrity chef in Boston today.”

– Scott Kearnan, Boston Magazine

JEN ROYLE

PERFECT FOR GROUPS

Our dining room has 32 communal seats consisting of two farm tables that seat 14 and 18, respectively. TABLE is perfect for corporate dinners, bridal showers, rehearsal dinners, and more.

What critics are saying about us

  • Top 50 RESTAURANT IN BOSTON, Boston Magazine (2021, 2022, 2024)

  • BEST OF BOSTON 2024 Best Meatball

  • BEST OF BOSTON 2021 Best North End Restaurant

  • Best North End Restaurant, Eater (2021)

  • Annual North End’s Best Meatball Contest Winner (2021, 2022, 2023)

  • Top 20 North End Restaurant, Boston Magazine (2021)

  • Best Italian Restaurant Right Now, Boston Magazine (2021)

  • Best Meatballs, Boston Magazine (2021)

  • Where to Eat Right Now, Thrillist (2021)

  • TOP 15 OF 2020,  Boston Magazine

  • BOSTON GLOBE 2019 STANDOUT

Chronicle 5

Chef Jen Royle, owner of Table, Table Mercato, and the new Table Caffé, gives Chronicle a behind-the-scenes look into her home and businesses.

Six-Course Dinner: $135 

WEDNESDAY & THURSDAY 7PM  |  FRIDAY 6PM & 8:30PM | SATURDAY 6PM & 8:30PM 

Please make a note on RESY and check each item for our gluten free and vegetarian substitutions. There are no other substitutions. We do not accommodate dairy-free or vegan diets. 

roasted-garlic-and-bread

WHOLE ROASTED GARLIC

A basket filled with pieces of bread garnished with rosemary, wrapped in newspaper-like paper, and placed within a metal wire holder.

PANE CALDO

Warm focaccia bread

A plate from the Table North End Boston menu featuring prosciutto, mozzarella, cherry tomatoes, carrot ribbons, fresh basil, and pine nuts on a patterned white dish.

FORMAGGIO E PROSCIUTTO 

stracciatella, fresh mozzarella, toasted pine nuts, roasted cherry tomatoes, shaved melon, prosciutto, micro basil

A metal pan filled with creamy risotto topped with shredded parmesan cheese, caramelized artichoke pieces, and garnished with fresh parsley leaves.

CARCIOFI AI RISOTTO

artichoke risotto, mascarpone, fried artichokes, lemon zest, micro parsley. 

 

A black bowl containing a dish with octopus tentacles, white beans, and fresh parsley leaves, served on a wooden table.

POLPO SCOTTATO

grilled octopus, roasted shallots, white beans, charred sweet peppers, herbs & citrus. (Vegetarians receive beans & peppers)

A plate of fresh green lettuce topped with breadcrumbs, served on a decorative floral-patterned dish, evokes the charm of a Table North End Boston menu atop a rustic wooden table.

INSALATA

Local little leaf lettuce, lemon-honey vinaigrette, toasted focaccia & pancetta dripping breadcrumbs

 

A bowl of tomato soup garnished with basil leaves and sprinkled with grated cheese, placed on a wooden table.

POLPETTE — Optional Course (as of June 1)

beef, pork and veal meatball, San Marzano marinara, shaved grana padano, whole basil

(vegetarians receive small eggplant parm) 

 

Stuffed pasta topped with crispy breadcrumbs and herbs, beautifully presented on a patterned blue plate, is a highlight of the North End Boston menu.

TORTELONI E FORMAGGIO

homemade jumbo four-cheese tortelloni,  pancetta, brown butter, sage, fresh peas

 

A glass bowl of dessert with whipped cream, chopped strawberries, crumb topping, and a sprig of mint sits on a wooden table—just like the sweet treats featured on the Table North End Boston menu.

GELATO AL CHEESECAKE

Cheesecake gelato, buttered graham cracker crumble, fresh strawberries, strawberry puree

Sunday Supper: $98 per seat

SUNDAYS 3PM & 5:30PM 
Contains dairy and pork. We can now accommodate Gluten Free and Vegetarians. Please make a note on RESY and check each item for our GF and vegetarian substitutions.

* An additional early and late seatings may be available on holiday weekends

roasted-garlic-and-bread

WHOLE ROASTED GARLIC

A cardboard container holds pieces of freshly baked focaccia bread, garnished with sprigs of rosemary and a sprinkle of herbs.

PANE CALDO

Warm focaccia bread

A plate of prosciutto, mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze on a blue dish.

MOZZARELLA AL POMODORO

fresh mozzarella, Prosciutto di Parma, heirloom cherry tomatoes, olive oil, balsamic drizzle, micro basil

 

pollo-alla-milanese

POLLO ALLA MILANESE

chicken cutlet, mixed greens, red onion, fennel, hazelnut, lemon-honey vinaigrette

 

A blue patterned plate holds a stuffed eggplant topped with red sauce and garnished with microgreens. A metal spoon lies on the plate beside the eggplant.

MELANZANE ALLA PARMIGIANA

whole fried eggplant, San Marzano marinara, mozzarella, grated parmesan, basil

 

A bowl of tomato soup garnished with basil leaves and sprinkled with grated cheese, placed on a wooden table.

POLPETTE E RICOTTA

beef, pork and veal meatball, San Marzano marinara, shaved grana padano, whole basil

(Vegetarians receive small portion of weekday dinner risotto)

 

A dish of ravioli topped with tomato sauce, green pesto, grated cheese, and fresh basil leaves, served in a dark bowl that's a highlight on the North End Boston menu.

GNUDI CON MARINARA

hand-rolled ricotta pillows, parmesan, San Marzano marinara, pesto crema, micro basil

 

A wooden plate holding two powdered sugar-dusted cannoli, one end dipped in chopped pistachios, the other end garnished with chocolate shavings.

CANNOLI

citrus-ricotta filled cannoli shells, shaved milk chocolate, pistachio, powdered sugar

* gluten-free dessert is flourless chocolate cake 

 

BEST OF BOSTON 2021

  • Best of Boston: Best North End Restaurant

  • Top 50 Restaurant in Boston 2021, Boston Magazine

  • Voted No. 1 Restaurant in the North End 2021, Eater