June Secret Supper – 8:30 PM Seating

Fantastic event. Great way to try new places, great food and featured local wines.
Almost always a new restaurant with great food and the people are fantastic.

Had a great time at my first Unilocal event. Sadly, my boyfriend forgot and left me hanging, but the lovely staff allowed me to pack up a box for him. Props for that off the bat.
I really enjoyed the wine pairing and the emphasis on local food and drink.
The food was pretty good, but nothing blew me away. That said, it was a solid meal and I would absolutely try Table 6 again.

When I found out Table 6 was the host for June’s Secret Supper I was incredibly excited, as it seemed to combine two of my favorite things! I’ve been to Table 6 a couple of times for dinner with friends and thoroughly enjoyed everything about the experiences. The food was about as good as it can get, fresh ingredients prepared in inspired ways to create dishes that truly blow you away. And both times the service and overall ambiance was off the charts good. I’ve recommended it to several others that have also had wonderful meals there.
I did think it was a little odd that they would host a Unilocal event after Chef Parker flippantly disparaged all of us Unilocalers in a Westword interview a while back. I get what he was trying to say, and don’t disagree with everything he said. I guess I was just really hoping the food would be similar to what I’d experienced previously.
Everything started off great, a basket of fresh baked bread with seasoned butter along with a refreshing glass of white wine. Next up was a mixed greens salad with fresh veggies, goat cheese, and a dill vinaigrette. It was very good, offering a nice texture and was a perfect first course. Unfortunately this was the end of the «OMG, this is soooo good!» train. While the rest of the meal was above average, IMO it fell far short of what I would consider Table 6 standards.
The penne and cheese was probably our table’s favorite item, the panko added a little crunch to the nicely «cheesed» pasta. The brisket was the other highlight, not the best seasoned but it had a good consistency, tender but not falling apart. The rest was just OK, and everything seemed a bit on the cool side as far as temps go. My girlfriend and I both thought the cornbread and biscuits had no real taste to them, and we didn’t get serving them piled together in a cold dish. Who knows, maybe they were really into their picnic theme and figured most of the food should be on the cold side.
I kind of got the feeling that this event was Chef Parker’s way of telling people on Unilocal to go pound sand, which is too bad for many reasons. I know that there’s no way an event like this can make or break Table 6, and that they likely don’t really care if people from the event come back or not. Personally speaking, the food is usually so crazy good that I know I’ll be back. Even if this time I don’t feel I got what he mentions in the paragraph of the Westword article just before the infamous quote: «A good, solid effort. A lot of stuff is like open a box, warm it up and hand it over. Our kitchen is very from-​scratch and hands-​on, and the effort that we put into our food is standard. We build it with our hands, and I’m sick of people in our industry who serve crappy food, whether it’s overseasoned, underseasoned, overcooked, undercooked or just weird portions.»

Wow. Table 6 was an amazing host, every singe thing on the menu was fantastic. The veggie option of the spinach crêpe was amazing. Some of the best mac ‘n cheese I’ve had.
I highly recommend the joint, and will return at the first opportunity!