April 8, 2018 Gig Harbor, Wash. - Table 47, the South Sound’s newest restaurant dedicated to local, responsibly-sourced, farm-fresh cuisine, announced today it will welcome guests for dinner service starting Sunday, April 8 at 4pm.
Table 47 is the passion project of former Starbucks chief operating officer and longtime Gig Harbor resident Troy Alstead. It brings to life his vision of a community connected by the shared experience of delicious food.
“Food brings us together more than anything else in this world,” says Alstead. “I want to make that connection even more meaningful by integrating every aspect of our local community in one special place, Table 47.”
Alstead and his team have carefully explored and built relationships with the area’s farmers and purveyors to source the highest-quality ingredients with the lowest environmental impact. The restaurant space was also carefully designed to reflect the Pacific Northwest and nurture the community it serves.
With nearly 30 years of experience helping to shape the Northwest culinary landscape, Executive Chef Ian Wingate shares Alstead’s vision.
“This part of the world is like no other in the scope and variety of its native bounty,” says Wingate. “I’m very excited to lead this exceptionally talented team, all sharing a philosophy about letting the farms and season define the menu.”
Table 47’s menu features a rotating list of land and sea dishes, flatbreads, sandwiches and salads, with many plant-based and gluten-free options. Highlights include: smoked BBQ brisket nachos, farm beet salad, butternut squash flatbread, local oysters, roasted farm chicken and the blended Parallel Burger. Table 47 also includes a full bar with a selection of thoughtfully-curated beverages—from craft cocktails to more than 40 Northwest wines and beer on tap.
Table 47 will soon integrate a monthly farm-dinner series, each showcasing a different local farm. The meals will include a multi-course, prix-fixe menu and in-person connection with local growers.
The restaurant anchors the Ocean5 gathering space. With its bar, community table, chef’s counter, casual coffee lounge, and private and main dining rooms, Table 47 can accommodate nearly any size party for any occasion.
Executive Chef: Ian Wingate
Executive Sous Chef: Doug Hudson
Capacity: More than 200 guests with an additional 100 seats in outside heated patio (open seasonally)
Special Events: Table 47 may be reserved for special events in the coming months