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Jacob Sessoms is a southerner – a southerner with French culinary training. His restaurant, Table, located in Asheville, NC, is the result of channeling these two influences into one endeavor and has earned the inventive chef an array of accolades, including being named a James Beard Award semifinalist for Best Chef Southeast in 2010.
Local chefs often refer to Chef Jacob Sessoms of Table, as “the grandfather of creative cooking” in Asheville. After stints at Washington Park with Chef Jonathan Waxman and Savoy with Chef Peter Hoffman, Sessoms left New York City for the freedoms of Asheville, NC. Since Table’s inception in 2005, many of Asheville’s top chefs have passed through its doors. Above the restaurant is another venture, the low-light, sophisticated bar, with equally creative fare (and local beers, esoteric wines, and cocktails) as served downstairs. Sessoms continues to influence a new generation of chefs in one of the most exciting food cities in the country.
Table is a small, seasonal, New American restaurant in the heart of downtown Asheville. Always inventive and at times whimsical, chef Jacob Sessoms’ daily changing menu is inspired by a wealth of American culinary traditions, paying particular homage to the South. Upon opening the doors in 2005, Table committed to supporting, celebrating, and showcasing regional and sustainable agriculture. Jacob and his team foster long-standing relationships with farmers and purveyors in Western NC and throughout the Southeast.
Complimenting the critically acclaimed cuisine is an equally intelligent and imaginative wine and craft cocktail list, represented both in the dining room and upstairs at The Imperial Life cocktail and charcuterie lounge. In the intimate dining room and at the small chef’s bar, a welcoming staff of service professionals ensure that guests are comfortable and well-informed.