Table 20

Chef Christian is an absolute rock star. We are so grateful for his hard work and talent. Read the whole article and you just might see our new name mentioned in there! 😉

Hidden Gems: Meet Christian Farrar of Table 20 Today we’d like to introduce you to Christian Farrar. Hi Christian, please kick things off for us with an introduction to yourself and your story.I started cooking very young. The family business has always been restaurants, and I gravitated toward the kitchen almost immediately, I was scrambling ...

The first tastes of fall are here, and they’re making us want to eat, drink and get cozy…if only the weather would cooperate now!

Pappardelle Alfredo with your choice of a Crispy Chicken Cutlet or Blackened Gulf Shrimp…. Or how about some Sweet Potato Fries with chipotle maple catsup.

This is exactly what we want to be eating right now!

As autumn slowly but hopefully steadily rolls in, we’ll be changing the menu over to some old fall classics as well as some potential new favorites!

Char Grilled Half Tandoori Chicken::

This guy right here is a comforting tweener. A char grilled half chicken marinated in greek yogurt and tandoori spices for a minimum of 24 hours, sitting on a green spinach curry loaded with late summer vegetables peaking right now, plus a refreshing cucumber raita for contrast. It's perfect for the in between, when it's still hot out but you're ready for a comforting bite.

Hope to be seeing ya!

Hey there!

Summer’s winding down, and things are about to be a-changing, gradually and surely.

Introducing a late summer snack worth a little explanation and consideration:

This is a ‘Clambake’ Arancini, inspired by the beaches of New England. We make a risotto with clams, shrimp, lobster, potatoes and corn, ball ’em up, roll ‘em in panko, and fry to perfection.

Underneath is a sauce so delectable and quirky you’ll keep going back for more, asking yourself questions you can’t quite answer and craving it more anyway. It’s a smoked salmon, beet and brie sour cream. Beautiful and curious, just like the best of us 😉

Finally, it’s the time of year for Cartersville People’s Choice Awards. If you could take the time and show your support, we would so appreciate your vote for best restaurant! Winning that award always feels a little extra special knowing it comes from locals! 💕

Link below:
https://www.surveymonkey.com/r/NQBXFWF

Thai Ginger Eggplant::

Late summer eggplant from Osage Farms, Inc. marinated, fried crisp, then tossed in a hot pan with ginger, mushrooms, onions and peppers. The sauce is bright and a little sweet, but the ginger runs the show. Steamed rice served alongside as is requires, the perfect midweek end of summer dinner imo.

100% vegan & gluten free

The grown-ups shouldn’t get to have all the fishbowl fun!

Our new Kiddie Fishbowls are dye-free, come with free refills, and are served in a little fishbowl they can take home to make their own potions later.

Because dinner is always better when the kiddos get something fun, too. Now available at Table 20!

Whats Jarrad holding you ask?

Black Grouper

tonight and possibly tomorrow we’re serving it grilled and placing it over heirloom lady peas and zucchini in a creamy, but surprisingly light yellow tomato sauce

we pair it with crispy gnudi we made from the grouper scraps that couldn't be turned into filets and ancient emmer semolina from

naturally, it's topped with chimichurri

the piece shown here is a trial for the team; the piece we're serving comes with beautifully cooked skin and is a touch bigger

i've been getting served a ton of frozen, waterlogged grouper the last few times i’ve dared to order it, so i thought might as well show off how good this fish can be when treated with a little love.

this was my family's preferred fish growing up, and every time i get to eat it fresh, i'm reminded as to why

see you this tonight

— chef christian

We switched things up this year and made this one even more customizable..because the best version is the one built exactly how you want it.

Go Lemon Pepper with garlic butter and a dusting of lemon pepper seasoning, or turn up the heat with Nashville Hot…beef tallow infused with chili peppers and spices, finished with even more peri-peri dust.

Then make it your own: add cheese, bacon, egg… whatever your heart desires and our burgers allows as well!

My order? Lemon Pepper with bacon and extra pickles. So good!