At The Table BYOB, located in the heart of Wayne, is the definition of unique, from the intimate design to the sleek and modern cuisine it presents. At The Table was created to showcase their love of food with intricate presentations and exquisite flavors. The menu has been designed to encourage the mind and awaken the senses.
Select from our amazing multi-course Tasting Menu created specifically by you and for you. You will have the option to decide on your own dishes to create a one of a kind menu tailored directly to your tastes. Vegetarians can be accommodated, and servers are knowledgeable of menu dishes that can be altered to accommodate any dietary restrictions or needs.
Hours of Operation
Dinner is served At The Table Tuesday through Sunday from 5:00 – 10:00pm, lunch Tuesday through Saturday 11am – 2pm, Sunday Brunch at 11am to 2pm. We are closed Monday but available for on or off site catering.
We feature a Prix Fixe Sunday Supper at $45 per person that changes weekly.
At The Table is available for weeknight and weekend buyouts for groups of up to 30 guests. It is the perfect spot for a corporate party, client appreciation dinner, wine club and more!
To The Table Catering will continue to provide all off-site catering.
Tara Buzan, Co-Owner
After graduating from University of Massachusetts Amherst with a major in hospitality, Tara Buzan started a boutique catering company called Easy Elegance. With the success of her first business, Tara was looking to expand and purchased A Taste of Britain, a British tea shop in Devon. Within the five years in Devon, the business grew and the space grew too small. With the help of Dorrance Hamilton, Buzan moved to Eagle Village, doubling in size and revenue. In 2011, Tara created To The Table, a personal chef and small catering business. When the Crêperie Béchamel came became available this past July, Tara jumped at the chance to purchase it, with the intention of creating At The Table BYOB.
Alexander Hardy, Co-Owner & Executive Chef
20 Years in the kitchen is a long time. Starting as a dishwasher and working all the way up to Executive Chef is just what Alex Hardy has done. Between attending Johnson and Wales University, where he received a Bachelor of Science in Culinary Arts, and working for the best and brightest chefs, Alex felt he was ready to bring the Main Line his passion for cuisine. His resume includes working for chefs such as Ian Moroney of Pumpkin, Andrew Deery of Majolica, Terence and Patrick Feury of Maia, Ralph Fernandez of Autograph and Peter Gilmore of Gilmore’s. When Alex started cooking, something sparked that made him want to do this for the rest of his life, working diligently getting better and better and always wanting to learn more. He wanted new and fresh to meet classical and beautiful, bold meets classy, different meets understandable; he wanted haute cuisine. And with At The Table, his dream will be realized!