Where every plate tells a story
Seasonal ingredients, honest cooking, warm hospitality. Our kitchen celebrates the farmers, foragers, and fishermen who make every dish possible.
Fri to Sat: 5 PM to 11 PM
Sun Brunch: 10 AM to 3 PM
Mon: Closed
Rooted in the land,
inspired by the season
Terre & Table was born from a simple belief: the best meals start with the best ingredients, grown by people who care. Chef Marcus Duval opened our doors in 2016 with a commitment to honest, seasonal cooking that honors tradition without being bound by it.
Signature dishes
The plates our guests return for, season after season.
Dry-Aged Ribeye
45-day dry-aged, bone-in. Served with truffle pomme puree, charred broccolini, and red wine jus.
$58Pan-Roasted Halibut
Wild-caught Pacific halibut, fennel cream, citrus gremolata, saffron-braised leeks.
$44Handmade Pappardelle
Slow-braised lamb ragu, pecorino, fresh herbs, house-made egg pasta rolled daily.
$32What our guests say
Real reviews from real diners. No edited quotes, no cherry-picking.
The tasting menu was extraordinary. Every course told a story, and the mushroom consomme alone was worth the trip. Service was warm without being stuffy.
Best Sunday brunch in the city, hands down. The shakshuka is a standout and the bottomless mimosas are actually generous. We come every weekend now.
We hosted our company dinner in the private room. 18 guests, a custom menu, wine pairing, all handled well. The team went out of their way for us.
The faces behind
every plate
Passionate professionals united by a love for great food and genuine hospitality.
Marcus Duval
Classically trained in Lyon, with 20+ years across three Michelin-starred kitchens.
Elena Vasquez
Specialist in plant-forward cuisine. Led the redesign of our vegetarian tasting menu.
Thomas Reed
WSET Level 4 Diploma holder. Curates our 120-bottle list with a focus on small producers.
Aisha Patel
Former pastry lead at The Whitfield. Makes all breads, desserts, and petit fours in-house daily.
Your table is waiting
Book online for instant confirmation, or call us at (555) 987-6543 for parties larger than 8. Walk-ins welcome at the bar.
Reserve a Table →Stories from our kitchen
Recipes, farmer spotlights, and behind-the-scenes from the Terre & Table team.
Our Mushroom Foraging Guide for Autumn
Chef Marcus shares the chanterelle and porcini spots that inspire our fall menu, plus a risotto recipe.
Meet Sunrise Meadows: Our Oldest Partner
How a family-run organic farm 30 miles north became the backbone of our produce program.
5 Natural Wines You Should Be Drinking Now
Thomas, our head sommelier, picks his favorite bottles under $40 for the current season.