Our Story — Lakeside Table (Demo)

How it started

A small room and a big wine list.

Lakeside Table started in a former bait shop by the water. We kept the brick, added a kitchen, and opened with twelve tables and a chalkboard menu. Not much has changed since, except the menu got longer and the wine list got a lot longer.

We wanted a place where you could show up in work boots or a nice shirt and feel just as welcome. That's still the whole idea.

In the kitchen

We cook close to home

Local first

Most of what's on your plate came from a farm within an hour of the front door. We change the menu when the seasons change.

Made here

Bread, pasta, stocks, and desserts are made in our kitchen every day. No shortcuts you can taste.

No waste

We use the whole animal and the whole vegetable. It's better cooking, and it's the right thing to do.

The people

Who you'll meet

Chef & owner

Sam Ellison

Runs the kitchen, still washes dishes on a busy night.

General manager

Priya Nair

Knows the regulars and the wine list by heart.

Pastry

Marco Diaz

The reason people save room for dessert.

Come by

Pull up a chair.

We'd love to cook for you.

Reserve a table