WHAT IS TABLE OCHO?
My wife, Teresa, and I started Table Ocho in 2013. Simply put, it’s our take on casual dining. Typically there are 8 seats per dinner, and there is only one seating per night. The theme and prices vary depending on seasonality of produce, what my farmers have on hand, and what we feel like cooking. This is not a ‘color-by-the-number’ dining experience. We pull from our past experiences and travels to create menus and a unique experience that allows you to relax with old friends or meet new friends at our production kitchen in Old Town Lenexa, KS. It’s also a great way to enjoy a corporate dinner without feeling rushed or worrying about who might be listening at the table next to you. At the end of the day – we truly believe that it’s not so much about the food (although, the food can’t suck), it’s about the experience and who’s sitting across the table from you.
HOW DO THE DINNERS WORK?
Table Ocho is a dining experience consisting of several courses over an extended period of time. Dinners typically begin at 6:30 with light bites on the table for munching while you mingle with your group. The last course comes out around 9:30. Everything is prepared by Craig and Teresa in a just in time fashion – – so, for example, if risotto is on the menu, it will take 38 minutes for that course to come out. Don’t stress, you won’t go away hungry and there are no time limits at our kitchen.
We post dinner themes, prices, and number of available seats on our website. The first 8 people that pay have the seats. Most dinners are limited to 8 seats, but some events allow for slightly larger crowds (don’t worry, we never over pack our dinners). Specific menu items are posted on a large chalkboard at the kitchen–you won’t know what’s on the menu until you arrive. Please share any food allergies with Craig prior to booking. If you’re a light eater, please bring to-go containers.
ARE THERE ANY RULES?
Yes–play nice or leave!
CAN WE BOOK ALL 8 SEATS AND CREATE A CUSTOM MENU?
You bet! The dates posted for most Table Ocho events are for the ‘open to the public’ offerings. We reserve a list of dates for private events as well. Pricing for a private booked dinner on a school night (Monday-Thursday) or weekend (Friday-Sunday) starts at $80 per person. Contact me directly to discuss your private event.
CAN WE BRING OUR OWN WINE / DRINKS?
Sure. Corkage is $35 per 750ml bottle. Limit 3 bottles per group of 8 or 1 bottle per individual for mixed table. Corkage is waived for any wines over 15 years old.’ Please tip accordingly on wine brought into Table Ocho. We have a handpicked selection of wines from makers and regions that we like and support–it’s the stuff we drink. We are fair on our pricing – – we offer a variety of wines and price points. The list is hand selected, obscure, and most people say really underpriced for a restaurant! Once a wine is out, a line is crossed through it and the list will be updated with another cool selection.
WHY THE 19% SERVICE FEE?
We source from local artisans and farmers across the metro and beyond. There are often delivery fees. The 19% covers delivery costs, Table Ocho set up and clean up, along with gratuity. If you would like to tip more, please feel free to do so. Thanks for understanding.
WHAT’S THE CANCELLATION POLICY?
You are confirmed once payment is received via the website. I can’t hold seats without payment. If the seat is cancelled with more than 72 hours notice, we will refund 80% of the cost. If the seat is canceled within 72 hours of the event, we will refund 20% of the cost. This may seem harsh, but remember, there are only 8 seats, and 2 workers, so the retained amount covers food costs and labor to process changes. We will maintain a waiting list for events should cancellations occur and will contact on a first response basis.
WHO ARE YOU GUYS AND WHY SHOULD WE ATTEND A TABLE OCHO?
Craig and Teresa have traveled to Europe, South America, and across the US. Both love food, wine, and travel. Craig has cooked professionally for the past 15 years. We want to share our style and experiences with each of you.
Welcome to Table Ocho, please be our guest – –
Craig & Teresa