At A Table Apart, we have decided to take a step in the right direction and focus on sustainable seafood & natural meats.
We serve seafood that is not considered overfished or seafood that does not contain high levels of mercury. We also have chosen meats and poultry products which reflects the same beliefs (No Hormones, No antibiotics, Farm to table programs, Natural production) . Though this process may be a little restrictive as far as costs and choices of products available for our menu; We believe that we are or taking the right direction to promote awareness to problems that not only face our industry but also everyday consumers.
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About Chef Jarrod David
Chef Jarrod Davis, Le Cordon Bleu graduate of Chicago, IL conducts the kitchen and executes the menu at A Table Apart with both passion and experience. Davis has worked in restaurants around the world and he has also worked alongside award winning local chefs in Southwest Florida. Chef Davis continues to let his experiences tell a story through the food he prepares.