In January, Justin Philips, owner of Beer Table in Park Slope (and also Beer Table Pantry in Grand Central Terminal) decided to dedicate Wednesday nights at his restaurant to “Family Meals.” This would entail dinner for four to eight people with a fixed menu and price – one you’d have to reserve to enjoy, marking the first time he had taken reservations.
“I really like the idea of a shared experience,” says Philips (bottom photo, center) who owns both operations with his wife Tricia. “And people were always asking me about reservations.”
Philips decided to expand the Beer Table Family Meal to every night of the week (except Monday). Each day features a different menu with a different focus. Chef Jamie Klotz (who, by the way, previously worked at Momofuku Ssam Bar and was Sous Chef at Momofuku Noodle Bar) designs all of the menus, working together with Philips on the ideas.
“The chicken was succulent and flavorful, we scraped that bird clean and the fatty skin went nicely with the rice and beans,” said Nancy Cardenas, BeerUnion giveaway winner, who enjoyed the Wednesday poultry meal. “The pickled peanuts and fruit were nice, light appetizers. I wish more places offered these options.”
Beer Table was designed with the intention to create a great environment to enjoy craft beer. It’s a small operation – which was opened in 2008 – with communal tables and limited seating. Low lighting and edible or drinkable decorations (shelves on the wall are loaded with beer and jars of dried fruits and vegetables) contribute to an intimate environment.
The beer list is a mixture of rare and commonly found brews, from places like Denmark, Italy, Germany and England. Local breweries are represented, and Beer Table has its own brew, made by Stillwater Artisanal.
“I always wanted this place to be more of a restaurant than a bar,” Philips says, which is the reasoning behind increasing Family Meals.
Reservations are available now by emailing firstname.lastname@example.org, and will be on Open Table starting on the 18th. The meals are prix fix, for $25 a person.
The menus, which can also be found on Beer Table’s website, are below.
Tuesday (Brewer’s Feast) – assorted cheeses, meats, pickles, vegetables, rustic bread, butter, mustard, preserves + ice cream
Wednesday (Poultry) – frisée salad, crusty bread, braised cabbage, cassoulet, salsa verde, apple crudo + orange sherbet
Thursday (Veggies) – assorted pickles, broth, kimchi, chop chae with market vegetables, nori, chili sauce + sweet adzuki buns
Friday (Fish) – fresh fruit, clams, mussels, chorizo, beer, cocktail sauce, biscuits + s’mores
Saturday (Beef) – assorted pickles, sauerkraut, onion bread, roasted vegetables, brisket, celery root mash + lemon curd
Sunday (Pork) – olives, fennel, roasted cauliflower, ciabatta, romesco sauce, porchetta, greens + apple parfait