Gather Around

Appropriately, it’s the tables that catch your eye when you first step into the farm-to-table restaurant called ... Table. The tables and all the menu boards (with paper menus clipped to them) were made from 95-year-old repurposed pine from Bristol, Vermont. They certainly set the tone that owner Claude Lochet was going for: “We wanted it to be warm and inviting.” The soft brown- and gold-speckled napkins, the barn lights over an eight-seat common table, the two small quilts on the cream-colored walls—all add to that warmth. And the menu—planned by Lochet with his Johnson & Wales team of young chefs (Anthony Glieco, Logan Tharp and Alex You)—lives up to the decor, with comfort foods, such as carrot-sweet potato soup (soups change daily) and citrusy pickled beets. Or house-ground burgers (from a Massachusetts farm) with piping hot homemade fries. Or chicken salad (from Baffoni chicken) with golden raisins and walnuts. Even the desserts are cozy, with an egg-custard tart or a rich bread pudding accented by seasonal fruits. French-born Lochet, who managed Boston’s The Palm, wanted a European bistro with an American twist. The service and food are bistro-chic; the friendliness is pure American, including lunch deliveries to other businesses in the retail complex.

8 Anoka Ave., Barrington, 401.337.5830; TableRI.com.

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Enjoy bubbly winter sparklers with Here’s How! Cocktails:

• The Sparkling Beach Plum, the Chamomile Spritz and the Roselle Mimosa

Watch two new Edible Minute videos:

• Providence Granola Project: Learn how breakfast can really do a person good.

• Get in the kitchen to make Oyster Stew with the Matunuck Oyster Bar.