Description
Everything about Art of the Table is refreshingly unpremeditated. Chef Dustin Ronspies originally set up shop as a caterer in 2007 and started serving food a few days a week to lure potential clients. Passionate word-of-mouth turned his unlikely location—practically an underground restaurant—into a cult favorite. Ronspies does his own shopping, churns his own ice cream, grows his own herbs, and, yes, washes his own dishes. Check the Web site (artofthetable.net) to see what he’s serving at his prix-fixe multicourse dinners, offered on Wednesday, Thursday, and Sunday alongside a la carte dining, or splurge Friday or Saturday on the house recommended Chef’s tasting menu. Whether seared spring mushrooms with gnocchi and parsnip puree or pork and bacon albondigas, it’s made by hand from market ingredients. There’s no dining without a reservation, since he only has 22 seats.
