ABOUT US
The Best Meal of Your Year
Going out to a buzzy new restaurant can be life-changing, but it can also be a total let down.
You’ve got to book the reservation, maybe get a babysitter, get all dressed up, and then arrange for an Uber or parking.
When you finally get inside, you pray that the vibe, the food, and the service will make it all worthwhile so you can enjoy a great evening with your people. But sometimes that doesn’t happen…
The lighting is bad. The server is rude. You wait 45 minutes for drinks. The food is unoriginal and poorly executed. You might as well have stayed home and saved the $400 bucks.
A Team of Obsessive Foodies
We get it - Baker’s Table is a team of obsessive foodies who have been burned by many disappointing nights out.
But we’re also a group of industry pros that have 35+ combined years working in some of the most amazing restaurants in the country - and we know what works.
Over the last seven years, that knowledge helped us create a powerful approach that earned two national awards and a consistent 4.9 star average on OpenTable.
What We Do That’s Different
We start by nailing the simple things: tons of free parking, a gorgeous dining room with vintage aesthetics, sexy lighting, and a killer playlist.
Then, our chefs craft a sumptuous monthly-changing Six Course Tasting menu with a diverse array of flavors, perfect portion sizes, and easy modifications for dietary allergies to please every palate.
It’s All About the Produce
We work with our trusted network of artisans and farmers to source the highest quality local & seasonal produce, pastured meats, and heirloom grains. Plus, we make every single thing by hand - including our 100% stoneground sourdough.
With ingredients this pure and nourishing, you don’t have to feel guilty for enjoying the pleasure of great taste - and we are all about that.
We can’t wait to cook for you!
Meet the Founders
Baker’s Table is the dream of the husband-and-wife team of chef Dave Willocks and designer Wendy Braun.
Our culinary inspiration harkens back to Chef Dave’s training in the kitchens of Berkeley and Oakland, CA, where he studied in the mecca of farm-to-table cooking. It was a world where restaurants changed their menus every day, and bi-weekly trips to the farmer’s markets were standard fare.
The restaurant was named after an antique 10 foot handcrafted table that Willocks was able to purchase from an aging baker named Jean Paul who had built it twenty years prior. The table first sat in Willocks and Braun’s home where they held casual pop up dinners around it, and now it sits in the back of the restaurant where it is used to make fresh pasta and seat large party gatherings.
Braun now runs an incredible lifestyle shop across the street - Monmouth St. Mercantile - and every day we continue to write our story and discover how a restaurant can more deeply care for people and the planet.