At The Good Table, variety isn’t just the spice of life. It’s our guiding principal.
We realize some customers crave tender-to-the bone roasts while others shun meat; some count pennies and others calories; still others prefer salads while their co-workers head straight for the onion rings. We consider it our job to make every one of those people happy.
Since we subscribe to the pick-and-choose style of eating, we make it easy for customers to find exactly what they want, within a deliciously wide array of choices.
Experience has taught us that even our health-conscious customers like to splurge occasionally. So we make our menus as varied as possible, with American favorites and ethnic dishes featured throughout our cafés. From our bountiful salad bars, grill, deli, and entrée specials, to our assorted hot and cold sandwiches and freshly made soups, we aim to satisfy a wide range of tastes and moods.
Our choice of ingredients reflects our commitment to authenticity. The Good Table’s chicken pot pie, for example, is made from scratch in our kitchens, along with the mole for our Oaxacan tacos. Our mashed potatoes are the real deal, and our salmon teriyaki was perfected with guidance from a Japanese cook.
Turning Healthy Flavors into New Favorites
You don’t have to be a weight watcher to appreciate our light-handed touch with butter and oil. Nor do you have to be a vegetarian to enjoy our wholesome, specialty salads. Even devotees of The Good Table’s chargrilled Angus burgers have become fans of roasted fennel, sautéed chard, and sweated leeks. At our cafes, people don’t need any encouragement to eat their vegetables.