Selected Posts
Stella ParksBest New Pastry Chef
a handful of sprinklesWhy Weight
total eclipse of the tartTotal Eclipse of the Tart
chocolate sprinklesHomemade Sprinkles
plaid tartAbout BraveTart

Monday December 20, 2010

Table 310

If you keep tabs on BraveTart via the Facebook Page or on Twitter, you may have noticed my mentions of “the restaurant,” blurbs regarding menu updates, a flurry of TwitPics and links to a Facebook album posts of various goings-on.

But for those who just tune in to the blog or those not quite certain what to make of my various tweets, let me officially announce, I have a new job! I’ve actually had it for a bit now, but leaving the leisurely life of private chef-ing and returning to restaurant work has left me with considerably less free time. Don’t ask me how, the week of Christmas, I have somehow managed to write.

Well, if you did ask me? Let’s just say I’d rather sit down and write something here than a) hit up the stores for some panicked Christmas shopping or b) address my sad stack of Christmas cards.

So, to get on with the story, back in November, I joined the opening team of Table 310: a brand spankin’ new restaurant in downtown Lexington that opened barely a month ago.

Andrea Sims and Krim Boughalem of Wine + Market (which we featured a few months back) own it and most definitely brought their signature style to the space.

Table 310

Mr. BraveTart and I, devout patrons of W + M, first heard about the new restaurant in January 2010 while ordering lunch from Krim. We’d lamented that we’d love a glass of wine with our sandwiches, and he assured us that soon enough he’d have a place for us to sip wine to our hearts’ content. Intrigued, we peppered him with questions on every visit thereafter, keeping vaguely abreast of the progress.

Then, when Rosco and I went to W + M to take some pictures for your viewing pleasure Krim sat down with me to chat.

While Rosco milled about snapping pictures, Krim told me all about the new place and the vision he and Andrea had for it: a casual but hip dinner spot, a place to enjoy a glass of wine with friends. They’d commissioned a local carpenter to construct a long, funky community table to encourage people to chat with their neighbors rather than dine in isolated booths.

From the back-of-the-house perspective, the restaurant would source as much as possible from Kentucky vendors too. Rather than simply list local ingredients on the menu, many of these items would serve as decor for the restaurant, proudly displayed for all to see rather than for kitchen-eyes only. Rows of rustic paper bags of flour and cornmeal from Weisenberger Mill and jars of comb-in honey and dark Kentucky molasses lining the shelves behind the bar. Baskets of hickory nuts, winter squash, and apples from a local farmer set here and there together with stacks of spindly baguette delivered from Sunrise Bakery, located just a few steps away.


Krim said eventually he wanted everything, from bread to tonic water, made in house. He showed me photos, menu work ups, the cheese and charcuterie lists, and asked me to put together some dessert menus and think about coming to work for him.

I didn’t really have to think about it. He had me at, “we’ll make our own root beer.” But I said I would and went home to brainstorm. Later, I sent a few menus Krim’s way, expecting a volley of e-mails and tweaks. Instead, he called to inform me dispassionately, “I loved it.” He had a factual rather than emphatic tone.

“Which one?” I asked, as each menu reflected a bit of a different style. Pure French; Fusion; Modern American, BraveTartian.

“Ahhh, all of them,” he said, with almost dismissive approval. As if to say, figuring out the details is your job. “It’s great. Do what you like. Change the menus all the time. Order whatever you need.”

For those only familiar with the tableclothed half of a restaurant: those words, coming from a restaurant owner to a chef/cook/baker, have a worth greater than gold. I confess, without shame, that I hung up the phone, screamed, and possibly danced.

The phone rang. I blanched. Meekly answered, “Hello?”

Krim: “Oh, yes. Do you want a convection oven or … ?”

I answered (in a totally calm, demure, professional tone of voice: yes, indeed, I would appreciate a convection oven), hung up the phone again and resumed my wild dancing about the kitchen.

It takes a lot of work to open a restaurant, especially in a location which formally served as an office. We started out with a lot of filing cabinets, Dictaphones and stacks of unused business papers with letterheads of attorneys from the Lexington of yesteryear. But slowly the office became a kitchen. Or, I should say, the offices became kitchens.

310 has two. A hot kitchen upstairs and a basement kitchen, the full length of the building, now designated the Pastry Dungeon. Eventually, I’ll share the space with Charcuterie and a micro-micro-brewery, but for now I have the whole thing to myself.

As I constitute the entire pastry department I definitely have utilized every inch of the space. I make the crackers, jams and marmalades used as accoutrement for the charcuterie plate, quince paste for the cheese plate, and savory scones for the table. Oh, and, you know, desserts.

panna cotta

While I love making everything from cupcakes to Caramel Corn, I have a passion for plated desserts and I feel so grateful for the opportunity to get into a kitchen and have at it. Above: Spiced Panna Cotta with Salted Caramel, pomegranate arils, and toasted Vanilla Bean and Honey Marshmallows. Find the full recipe here, if you’d like to try it out.

For now, the restaurant has entered “Phase One” of an unknown number of phases. This phase features an outstanding cheese menu, a dozen and a half sorts of charcuterie items, an oyster bar and a tapas like menu of marinated mushrooms, olives, shaved salads and desserts. Future phases will add in pizza from our wood fired oven, house brewed beer, and full menu that will change almost daily.

If you live in Lexington, I hope you’ll come by for dinner sometime and end your meal on a sweet note! If you can’t, fear not, I’ll continue sharing my restaurant adventures and recipes here. Follow me on Twitter if you’d like to hear about daily dessert specials, restaurant updates, and random musings from the Pastry Dungeon.

Look us up on Urban Spoon! Table Three Ten on Urbanspoon

Merry Christmas!!

posted byStellaand filed under:  Local  Restaurants  Sideshow Photos

40 comments and counting

Dec 20, 2010 ·  4:29 PM

All of this sounds amaaazing and that restaurant is gorgeous! Congrats on the new job. Hee hee I’ll be stalking your journey as I’m living vicariously through you!!

 · Mishi · 

Dec 20, 2010 ·  7:13 PM

Oh. My. God. It’s all so beautiful! Congratulations! I’m so happy for you!!!

 · Kaitlin ·

Dec 21, 2010 ·  1:10 AM

Thanks girlies! I’m having a total blast. The kitchen is still a total debacle, so I can’t imagine what kind of cool stuff we’ll be cracking out once it’s all squared away! We should have lots of new 310 pictures over the next few months as I get Rosco down more often to shoot. He’s only been over twice so far.


Dec 21, 2010 ·  6:14 AM

Congratulation on your new job! You have such a beautiful talent in photography. Everything just looks so amazing

 · Tes ·

Dec 21, 2010 ·  7:52 AM

That dessert looks and sounds absolutely divine! Sounds like a great job – such freedom.

 · Poires au Chocolat ·

Dec 21, 2010 ·  8:02 AM

Wicked awesome. Your post is making me consider flying out there to check it out. I can’t wait to see the crazy sweets you’ll concoct with charcuterie and beer on tap. Keep living the dream.

 · J to the D ·

Dec 21, 2010 ·  9:13 AM

The restaurant looks beautiful! Wish I could stop by.

 · Tiffany @ Conor & Bella ·

Dec 21, 2010 · 10:44 AM

It looks incredible, I am incredibly jealous that you got the “do what you like” statement, it doesn’t come often!
Next time I’m in KY we are totally going to eat at Table 310.

 · Mousey · 

Dec 21, 2010 · 11:15 AM

@Tes, glad you’re enjoying the photography!! I’m not the one taking pictures, though, my friend Rosco takes care of all that. I’m lucky he’s willing to be a part of team BraveTart cos I’d be nowhere without his fantastic photos!

Anyone who wants to visit Table 310 should send me a message or tweet and let me know! Thanks for all the cheering guys!


Dec 22, 2010 ·  1:51 AM

Congrats on the new position. We’re the sort who always try and sit where we can see what’s going on behind the scenes at restaurants so it’s really fascinating to see how your new restaurant is coming together.

 · Loren ·

Dec 22, 2010 ·  2:30 AM

I will try to visit in February. Feed me!

 · Babychili ·

Dec 22, 2010 · 10:44 PM

I went, I gorged, and I have to say that your desserts were flat out better than anything else I tried. That’s something, considering the refreshingly delicious menu choices. Your fruitcake that made us close our eyes and stomp our feet under the table. And I did not share my panna cotta. That may have been bad form, but I don’t regret that decision.

 · Daisy · 

Dec 24, 2010 · 12:33 AM

big congrats, stella! so happy for you—that gig sounds perfect for you and your amazing talent, and your new home sounds like a place i’d love…must make the drive down to lexington, and soon! in the meantime, merry merry, and all the best to you guys for a tasty and fun new year! xo tracy

 · tracy ·

Feb 28, 2011 ·  5:24 PM

beautiful photos, i must say! i absolutely love the ambience of table 310… plus, the wine and cheese isn’t so bad either!!

 · Nom & Home ·

May 23, 2011 ·  2:40 PM

I love the Internet – it allows me to connect with people that, though only a few miles away, I would probably never meet otherwise. I am already planning to make a birthday request of Table 310 (husband would probably never go for it outside of that). Or wait until Mom comes to visit… hm.

 · Kate ·

May 23, 2011 ·  9:43 PM

Kate, nice to meet you! i so love all my internet pals. Please send me an email if you come to the restaurant for your birthday, give me some notice and I’ll try to have something special for you. Cheers!


Aug 07, 2011 · 12:02 PM

This looks and sounds fabulous- what a dream of a job- hope you are enjoying it as much as you thought you would although it must be very hard work!!
Have a great Sunday

 · Modern Counntry Lady ·

Aug 07, 2011 · 12:05 PM

@Bea, coming up on my one year anniversary there in just over two months! I’m in love. It’s the best job I’ve ever had.


Jan 27, 2012 ·  6:10 PM

As a website owner I believe the subject matter here is reallymagnificent. I thank you for your hard work. You should keep it up forever! Best of luck.

 · Marcia · 

Mar 08, 2012 ·  7:20 PM

SO happy I found your blog! My husband and I recently moved from California to Frankfort, KY and I’ve been poking around for blogs in my area for awhile unsuccessfully. I just happened to stumble upon yours through pinterest and I love it! I’m off to bug my husband about taking me to dinner at Table 310 now!

 · Colleen ·

Mar 09, 2012 · 10:18 AM

@Colleen, welcome to Kentucky!! From California to Frankfort sounds a little culture shock-y, I hope you’re hangin’ in there okay. Definitely let me know if you ever make the trip to Lexington for dinner, I’ll make sure it’s worthwhile.


Feb 18, 2017 · 10:02 AM

Hey there! I know this is kinda off topic but I was wondering if you
knew where I could get a captcha plugin for my comment form?
I’m using the same blog platform as yours and I’m having difficulty finding
one? Thanks a lot!

 · Gail ·

Feb 22, 2017 · 11:30 AM

My brother recommended I might like this website. He was entirely right.
This post truly made my day. You cann’t imagine simply how much time I had
spent for this information! Thanks!

 · dual oven ·

Feb 22, 2017 ·  4:36 PM

Thank you for the good writeup. It in fact was a amusement account it.
Look advanced to far added agreeable from you!
However, how can we communicate?

 · reviews food processor ·

Feb 25, 2017 · 12:33 PM

My family members every time say that I am killing my time
here at web, howevdr I know I am getting experience every day by reading thes nice articles or reviews.

 · cake central ·

Feb 26, 2017 ·  6:10 PM

Magnificent goods from you,man. I’ve understand your stuff previous to
annd you are just extremely great. I really like what you’ve
acquired here, certainly like what you’re saying
and the way in which you say it. You make it entertaining and
you still care for to keep it sensible. I cant wait to read much more from you.
This is actually a terrific website.

 · Hector ·

Feb 26, 2017 ·  6:34 PM

Very quickly this site will be famous among all blogging and site-building viewers, due to
it’s pleasant content

 · Lacey ·

Feb 26, 2017 ·  6:54 PM

Hello, I enjoy reading through your article post. I like to write
a little comment to support you.

 · Harrison ·

Feb 26, 2017 ·  9:25 PM

It’s an awesome article in favor of all the internet people; they will obtain advantage from it I am sure.

 · Shantae ·

Feb 27, 2017 ·  3:35 AM

Howdy! Quick question that’s entirely off topic. Do you know how to make youjr site mobile friendly?
My website looks weird when viewing from my apple iphone.

I’m trying to find a template or plugin that might be able to fix this problem.

If you have any suggestions, please share. Appreciate it!

 · Candice ·

Mar 15, 2017 ·  1:10 PM

Hey are using Wordpress for your site platform? I’m new to the blog world but I’m trying to get started and set up
my own. Do you require any coding knowledge to make your
own blog? Any help would be really appreciated!

 · Augusto de Arruda Botelho ·

Mar 23, 2017 ·  4:47 PM

Hello excellent website! Does running a blog like this require a large amount of work?
I’ve very little expertise in computer programming however I had
been hoping to start my own blog soon. Anyways, should
you have any ideas or tips for new blog owners please
share. I know this is off subject however
I just needed to ask. Cheers!

 · Georges Sadala ·

Mar 24, 2017 ·  3:28 AM

Greetings! Very helpful advice within this post!
It’s the little changes that produce the most significant changes.
Many thanks for sharing!

 · Georges Sadala ·

Mar 24, 2017 ·  6:03 AM

I’m not that much of a online reader to be honest but your
sites really nice, keep it up! I’ll go ahead and bookmark your website to
come back down the road. All the best

 · Dewitt ·

Aug 08, 2017 ·  3:56 PM

Asking questions are really good thing if you are not understanding anything entirely, but
this post presents pleasant understanding yet.

 · captcha bypass service ·

Aug 09, 2017 ·  4:00 AM

For most recent information you have to go to see world-wide-web and
on web I found this site as a best web site for latest updates.

 · Tushowmadrid.Com ·

Aug 09, 2017 · 10:38 AM

Very good article! We are linking to this particularly great post on our site.
Keep up the great writing.

 · cheapest captcha solver ·

Aug 10, 2017 ·  7:29 PM

Hi there just wanted to give you a quick heads up.
The words in your content seem to be running off the screen in Chrome.
I’m not sure if this is a format issue or something to do with browser compatibility but I thought I’d post to
let you know. The style and design look great though!
Hope you get the problem solved soon. Many thanks

 · captcha solving services ·

Aug 12, 2017 · 11:40 AM

It’s going to be finish of mine day, but before end I am reading this fantastic piece of writing to increase my experience.

 · captcha bypass service ·

Aug 15, 2017 ·  9:13 AM

Okay,? Lee ѕtated and then he stоpped and thought. ?Onne
of the bеst thing about Gߋԁ is ? hmmmm???..? He puᴢzled as a rеsult of he had ѕo many things that hаve bеen niⅽe about God howeνеr he neeⅾed to pick the most eeffective one so he would win the game.
?That he knows eveгything. That?s actually c᧐ol.
Which means he cann help me with my homework.?
Larry concluded with a proud еxpression oon his fɑce.

 · ·


After clicking "preview" you must click submit to post your comment.