The Table is an urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. We are called The Table because we recognize a table’s unique ability to bring together delicious food, fun drinks and good people. Many of life’s best memories have been created around a table
Our cuisine is contemporary American, paying tribute to the people and cultures that call this valley home. We believe that the quality of our product begins at the source—with the farmers, ranchers, and dairymen that produce them. By establishing relationships with local farms and ranches, our goal is to understand the origins of everything we cook and seek out only those ingredients produced with integrity and care. We commit to delivering delicious food that highlights the quality of the ingredients we source, free of over manipulation.
The philosophy that drives our kitchen is the same one that inspires our beverage program. We make our own juices, syrups and purees. And our pursuit of innovative wines, unique micro-brews and quality ingredients to produce delicious, creative cocktails is endless. Some might even say obsessive.
Ultimately what drives us is our passion for genuine hospitality. We are a product of our community, and therefore are compelled to serve it. The satisfaction of each guest at The Table is paramount and the experience should be as if we had invited you into our own home. Every guest is family, a friend or a friend we haven’t met yet.
Executive Chef/Partner Jim Stump, has been working in the food service business since he was 15. A graduate of the California Culinary Academy, Stump has worked at some of the Bay Area’s most acclaimed venues including San Francisco’s Fleur de Lys, Santa Clara’s Birk’s Restaurant, and Saratoga’s Le Mouton Noir.
In 1992 Stump joined Andy Pavicich, Jr. in opening the highly successful Los Gatos Brewing Company. In 1997, they capitalized on their success and developed and opened A.P. Stump’s, a 15,000 sq. ft. American chop house restaurant.
In the summer of 2012, amidst heavy anticipation, Stump and Brian Nicholas opened The Table, a 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. “I wanted to get back to the basics of great cooking,” Stump explains, “I wanted to be more in touch with the ingredients and return to what excited me about food.” Including his work in the kitchen, Stump is involved in numerous charities, including VIA and Catholic Charities. He has also served on the board for the March of Dimes’ Silicon Valley Chapter and is the founder and lead star chef for its “Celebrity Chefs & Master Vintner’s” gala.
General Manager/Partner, Brian Nicholas, has spent the last 14 years in the hospitality industry. His introduction to the restaurant business came as a busboy for the historic Slocum House Restaurant—an intimate, 100-seat restaurant tucked away in the quaint, Northern California town of Fair oaks.
A recent graduate of the Court of Master Sommelier’s rigorous Advanced Sommelier Exam, Nicholas has lead the beverage and service programs at several well known Silicon Valley restaurants including Bradley Ogden’s Parcel 104, Village California Bistro & Wine Bar and A.P. Stump’s. In the summer of 2012, amidst heavy anticipation, Nicholas and Restaurateur Jim Stump opened The Table, a 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. “I’m excited to be a part of a project with so much passion and creativity behind it,” Nicholas explains, “it’s unlike anything this area has seen before.” Nicholas is also active in local charities, helping to plan the March of Dimes’ “Celebrity Chefs & Master Vintners” gala and the Cystic Fibrosis Foundation’s “Uncork the Cure” event.