Hours: 10:30 a.m.-4:30 p.m. Mon.-Fri.; 11 a.m.-5 p.m. Sun.
A handful of entrees rotates daily at this cheery, no-nonsense meat-and-three, which serves some of the best fried fish in town. Friday is literally fry day when pork chops, chicken, fish and ribs are all on the table. On Saturday, the staff preps five hours for Sunday dinner, with the likes of turkey and dressing, fried chicken, baked chicken, baked ham, oxtails, mac-and-cheese and sweet potatoes. Compared to the blue-plate fare at so many other meat-and-threes, At the Table's vegetables are less cookedor more preciselyless overcooked, and retained a greater similarity to the fresh produce from which they came. Owner Robert Hudson takes pride in the fact that he uses all fresh veggies from the Farmers' Market, with few exceptions. — Carrington Fox
Payment Type: All Major Credit Cards
Reservations: Accepted, Not Necessary