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The Table Orlando – Restaurant Row

I was invited to attend a dinner recently at The Table, the newly-opened creation of husband and wife team Chefs Tyler Brassil and Loren Falsone. Located on the far west side of the Dellagio plaza on Sand Lake Road, near the Regions Bank, it is a bit easy to miss. Beneath the large “Taste & See Catering” sign,you might be able to make out the words “The Table” printed ever so lightly on the door.

You may have heard about it through the grape vine: The Table is unique in Orlando as it is a restaurant that solely features 22 seats together around one beautiful, magnificent table for Friday and Saturday nights only. The menu is prix fixe at $100 per person, tax and gratuity included, consisting of hors d’oeuvre and five courses with wine pairings.

There is a certain feeling when you enter The Table, like you just walked into someone’s living room for a secret foodie dinner party. The dining room, designed by Chef Tyler Brassil himself, resembles much like a modern home decked out with a large painting of a foggy bridge passage hanging on one wall, a large mirror and candles on another, and a beautiful hanging chandelier in the center over the large, black dining Table. On one corner of the room is the bar area where mixologist and partner Dominick Tardugno tended to the wine and champagne for the evening.

The crowd on this night is diverse, ranging from young professionals to families going out for a birthday, an elderly couple celebrating an anniversary. You are seated next to strangers who grow to become good company throughout the evening. It’s interesting to see people of different backgrounds come together in a common bond, for the shared love of food, as a community around The Table.


Chef Loren Falsone, explaining the freshness of ingredients, like this lobster, at The Table

The menu here is local, sustainable, and seasonal New American cuisine. Chef Loren Falsone, featured as one of the Top Ten New Chefs in 2000 by Food and Wine Magazine and also a former executive chef at Seasons 52, explained that the ingredients all come fresh from local farms and local fishermen who bring whatever they caught that day and the kitchen then uses these items to makes their dishes for the meal. As of January 2012, there have yet to be one meal served twice the same way yet at The Table.

Each course is presented by Chef Tyler Brassil, a winner of the Top 10 Bertolli Sous Chef Awards, or by his wife Chef Loren Falsone and the drinks are explained by Mr. Tardugno. Service, just like the food here, is exemplary.

The Table after all was conceived after Tyler and Loren, who still teach classes at Le Cordon Bleu culinary school here in Orlando, began an experiment in inviting friends over to their home for dinner. The dinners grew and grew, eventually overfilling their home and selling out. That’s when they decided to get a bigger place, and hence the Table was born.

You can really feel their passion for food flowing into The Table. It calls to you, to sit, to relax, and to enjoy the epicurean journey with them.

The experience begins at 7:00 pm with the bites at the bar and end around 11:00pm. Reservations are a must. The Table is also available for private parties or corporate events on other evenings.

The Table
8060 Via Dellagio Way, Suite 106 (across from Regions Bank)
Orlando, FL 32819
Reservations are required


Photos of the Table Orlando



 Russian caviar , smoked salmon, creme cheese



Hummus octopus amuse bouche served in Asian soup spoons


Fois gras with kumquat and relish


Local Three Boy Farm Greens and Three Baby Salads
made with black beans, pickled red cabbage, purple Peruvian potato, and herbaceous shallot vinaigrette with a Domaine Gullarman 2009 Colombard Ugni-Blanc


Lobster and local head on shrimp with chanterelle, royal trumpet, yellowfoot mushrooms, calamarata, fava beans paired with a glass of The Scholium Project 2008.



Aged Local Wagu Beef with Three Boys first red peppers algro dolce, and mashed celeriac
with Domaine Du Grapillon D’or 2009 Gigondas



The Table’s Cheese Course with Asiago, Truffle Tremor, Aged Gouda, Bellavitano, Empire apple butter, paired with Capital de Roari 2008 Amerone from Italy


Freshly squeezed Blood orange curd merengue tarts with chocolate ganache with Rudera 2008 Noble Late Harvest from South Africa



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