Portland >Tabla Mediterranean Bistro
Tabla stands apart from other Mediterranean bistros, not only for its dedication to taste and presentation, but for their private dining room. Tabla accommodates small groups of six to fourteen in its elegant, private dining area for absolutely no rental fee or purchase minimum requirement.
perfect pick. on one of the hottest nites this summer who wants to be sitting near the kitchen?? I DO... since that's the very best spot at this fantastic restaurant to watch the passion that goes into their amazing cooking. Watching the chef prepare their signature raviolis was both fun and enlightening. Even more so when she stopped to answer questions, and then prepared a special one for us to taste. It was a mix of flavors that balanced perfectly. But most of all we apprecited the obvious care and joy that went into making it. We went for the happy hour but will return for dinner any time we get the chance.
Love It!!. We have been going to Tabla since they first opened and we love it!!! Its a great place with awesome service! Love IT!!
This Northeast eatery's Mediterranean fusion fare makes for a globe-trotting dining experience centered on Europe's culinary world..
In an L-shaped dining room brightened with warm Tuscan hues, an open kitchen, and food focused art, this bistro's menu taps the seasons and Europe for inspiration. Neighbors from near and far come to tuck into menu mainstays of fresh, handcrafted pastas such as Tabla's famous chard, ricotta, and egg yolk filled ravioli in an inventive poppy seed butter; families and friends also pop by toexpand their culinary knowledge with seasonally-driven dishes focused on a monthly theme, be that Moroccan cuisine or French Bistro fare.
They're back!!!. We have been loyal fans of Tabla for years - when they dropped the 3 course prix fixe dinner option we lost our enthusiasm and it felt as if the energy of the place took a dip as well - we went this past weekend and were so pleasantly surprised that not only is the 3 course prix fixe option back but the food is better than ever - it is and remains our favorite
an exceptional restaurant!. I had to write this review after reading the previous one. We also went to Tabla on our anniversary this month and had wonderful service and exceptional food. We sat at the bar by the kitchen and met friendly Paul, who gave us great recommendations and made our food. All of our appetizers and entrees were unique and delicious with the whole farm to table philosophy. Our waitress was friendly and also brought us a special complimentary dessert wine and chocolates for our anniversary. They also served very good and affordable half bottles of wine for those wanting cocktails/beer AND just a LITTLE wine with dinner. I wish more restaurants in Portland were like Tabla and we will definitely be back for more!
What's Changed at Tabla?. What?s up??? We have been a good customer of Tabla , and have enjoyed the food and atmosphere since it opened in 2003. We were patrons in July of this year and the experience was fabulous. But after picking Tabla to be the place of our anniversary dinner the other night, we were shocked, dismayed and thoroughly disappointed. The menu was average, the staff slow, the electricity and energy from this place was gone. What changed since July??????? We really don?t know if we will return.
We will absolutely return, many times I'm sure!. Right after Tabla opened a friend described it as grossly over-priced with miniscule portions. Years later, after much prodding from the significant other, I finally went. How silly of me to take a review to heart right after the restaurant opened! As a result I?ve been missing out on the joy that is Tabla for years! Let me start off by saying that while the service was charming and fine, they clearly aren?t focusing on dropping appropriate silverware prior to delivering the food, or crumbing the table, and the like. However, you barely notice since the food is absolutely incredible? oh the food. I salivate as I type. I?m sure the menu changes frequently, as they introduce regional specialties from around the world each month, however, I will cross my fingers that the perfectly prepared Hawaiian ono remains on the menu indefinitely. The prix fixe menu is an incredible bargain, which might make one hesitate, quantity over quality, but rest-assured those fellas know their way around the kitchen. If you can, go on a Tuesday ? as we randomly did ? they have a special $20 wine list, bringing our 4 course, truly special meal w/wine to merely $100! I thought I might get arrested for robbing them blind on our way out, but alas, I made it home safe.
Cozy atmosphere, good menu and wine. We went about 7:30 on a Saturday night and were only able to get seating at the bar. Instead of doing the $29 price fixe we opted to share a few different dishes and enjoyed the appetizers, pasta dishes, and chocolate dessert. The bartender was very good at describing the food and wine dishes and despite her need to hustle on a busy night noticed she gave thoughtful attention to each of her customers. Impressed with the food and service -- we'll go back.
Want to squander your paycheck and leave wishing you'd gone somewhere else?. Although the restaurant has the potential to be pretty great, the chefs seem to have made it their mission to take quality ingredients and mix them in strange combinations that, while somewhat tastey, do not live up to their intended purpose (i.e. "fine dining"). Don't get me wrong; had I paid only $30 for my meal, I might not feel so bitter about the experience. Unfortunately, my food alone cost $30. Add to this my incredibly overpriced drinks, and BAM!, I'm doling out more than $50 (with the 18% gratuity automatically added to our table's tab). Now, I would not mind so much, but I left thinking that I might like to drive thru to someplace where at least I get what I pay for. Don't get me wrong: it's not that the food is bad, but that it is pretentious to no good effect. I can't imagine that one would ever leave there satisfied and I'm sure they will leave there light in the wallet.
creme brulee problem. first of all i am a pastry chef and i know about creme brulee it is served cold would you want warm pudding? cause that is what it would be and if you put it in the fridge after you torch it the sugar on top would turn to a liquid and would be goopy... please dont be one of those tightwad retards acting like you know all i dont tell my doctor what hes doing wrong....
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