The Table Debuts
Ex-Wolfgang Puck crew plies Polish pastry at new Flower Mound restaurant
A new restaurant opening in Flower Mound will bring a Polish pastry often craved but rarely found in Dallas-Fort Worth. The restaurant is called The Table, and the pastry is the pierogi, the filled dumpling that's cooked in boiling water.
The Table will open at 3701 Justin Rd. on October 20, serving lunch and dinner with a menu of "modern American cuisine with global influences in a refined yet rustic industrial setting." The team behind it includes Bruce Wills, Ty Wellborn, and chef Ray Skradzinski. It's the realization of a longtime dream of Wills', a resident of Flower Mound.
Skradzinksi worked for Wolfgang Puck for 10 years, first as sous chef at Wolfgang Puck American Grille in New Jersey, then as executive sous chef at Five Sixty by Wolfgang Puck in Reunion Tower.
The menu is a combination of his favorite things to cook, and it is also influenced by foods from his childhood. He grew up on the East Coast and is of Polish and German heritage, which you can see in dishes such as the pierogis and schnitzel.
The Table will serve house-made pastas and dumplings, wood-fired flatbreads from dough made in-house, meats and sausage cured in-house, Texas meat and seafood, and cheese made in-house and from nearby Latte Da Farms.
"Using local products when possible is important to me, but quality, seasonality, sustainability, and practicality are all points to consider when sourcing ingredients as well," Skradzinski says.
There'll be cocktails, wines, and craft beer on tap and in bottles.
Wills has been in the industry for 20 years. He previously lived in Las Vegas, where he worked for Puck and managed several of his restaurants for 12 years. In 2011, he relocated to Dallas to supervise operations at Five Sixty by Wolfgang Puck, where he worked with Skradzinki.
He hired Hatsumi Kuzuu of Kuzuu Design to give the restaurant a custom-made, rustic, industrial feel. Wills says he loves things that are tarnished and rusty and will age gracefully.
"It's the reason our copper bar top isn't sealed, so that it will continue to change over time," he says. "We also chose specific design installations keeping in mind that we want our guests to feel like they are dining in someone’s home."