At The Table's fare is fresh, delicious
Among the meats, the oxtails are worth the extra expense. (Ordering them bumps the cost up to $10.25 for a meat-and-two rather than $7.25 for a regular meat-and-two.) The vast majority of what comes is fat and bone, but there's plenty to say grace over: the morsels of dark flesh are some of the richest, most flavorful meat you'll ever chew. Imagine the perfect pot roast, cubed and with all the glory of meat close to the marrowbone.
The meatloaf is also excellent; it's peppery, onion-loaded and contains no bread filler. Every bite is beefy, tangy and mouthwatering; it easily trumps any loaf I've had in the past few years. Fried chicken is also exemplary. The meat is moist, the skin crunchy, the batter well-seasoned.
Fried whiting is a little extra as well, and it's on the menu daily as a made-to-order special. Mine was lightly breaded and very flaky, and again, not salted too aggressively, which helps when it's time to break out the hot sauce. Here, they stock Louisiana brand and no other.
With every meal comes a disc of dense-as-lead hot-water corn bread. It makes for a conversation piece, just picking the things up and marveling at where they'd fall on the periodic table if corn bread was an element. They're especially good when sopped in the juice from the sweet fried corn or fried apples.
