Shaw’s cozy corner restaurant has a new executive chef. But Patrick Robinson is no stranger to Table. He’s been cooking there since the doors opened under Frederik de Pue (who recently separated from the restaurant). Patrick, who has also worn a chef coat at Citronelle, tells us he doesn’t expect the flavor profile to change: “Our seasonal focus will remain intact, but I’ll be focusing on our tasting menus.” You might even see their vegetarian tasting menu offered throughout the week. He’s enthusiastic about what’s happening in Shaw. “There’s a lot more foot traffic; it has a real neighborhood feel,” he says. “Among the restaurants, we use each other for inspiration and borrow ingredients. We’re a little family on this corner.”
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