The culinary influences at Our Table are a little bit of Cleveland, a pinch of Hood Canal, a dash of Eastern Washington flavor and a healthy portion of Olympia.
The relatively new Olympia restaurant was opened by friends and longtime restaurant workers and cooks Mike Holbein and Brad Thompson.
Our Table has filled space in downtown Olympia at 406 Fourth Ave. E., next door to the Eastside Club, the long-established watering hole that has attracted beer drinkers for decades.
And like the businesses before Our Table, such as the pizzeria Al Forno, it has taken on a similar role by serving Eastside patrons through a walk-up window that connects the two operations.
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Our Table opened in June and its initial focus was on serving the Eastside customers next door, but the business has added more dining options and more are on the way, the two owners said.
In addition to the Eastside walk-up window, Our Table has its own dining area, so they have since added breakfast and lunch service, followed by dinner service as recently as mid-December, Holbein said.
They also will cater events and in the spring plan to open a second walk-up window.
But this window will face Fourth Avenue, which will allow downtown workers and others to stop for sandwiches, such as braised pork, or an oyster po’boy, or one with roasted vegetables.
Our Table expects to open that second window in May, Thompson said.
Paramount to the two owners is using locally sourced food, and they make that clear with their breakfast and lunch menu, listing farms in Olympia, Rochester, Adna and Lilliwaup, home to the Hama Hama Seafood Co. and its well-known oysters.
Oysters, raw and fried, are featured on the menu.
Some other dishes from the Eastside Club, breakfast, lunch and dinner menus:
▪ Eastside: Meat stromboli, made with roasted vegetables, sausage, mozzarella, onion confit and house dough.
▪ Breakfast: Braised pork belly, salad, smoked apple, poached egg and pickled grape gastrique (caramelized sugar).
▪ Lunch: Onion rings, made with beer-battered onions, bleu cheese and aioli.
▪ Dinner: Fresh pasta, made with braised pork shoulder, wild mushroom fresh pasta, sunchoke cream sauce and roasted vegetables..
The meat stromboli is $11.03. Prices on the breakfast and lunch menu range from starters at $5.05 to meals at $11.48. Dinner prices range from $2.06 per raw oyster to $17.46 for beef sirloin.
Holbein, 34, originally from Cleveland, found his way to the Northwest because his wife has ties to the area. Thompson, 33, is from the Spokane area.
The two met on Hood Canal — Holbein was working as an executive chef at the Robin Hood restaurant, while Thompson worked as a line cook at the Alderbrook resort.
“It’s very much a dream come true for the two of us,” Holbein said about Our Table.
Our Table hours:
Eastside Club: Noon to midnight Mondays through Fridays; 1 p.m. to midnight Saturdays and Sundays. Dining room: 9 a.m. to 3 p.m. Thursdays through Mondays; 5:30 to 10 p.m. Thursdays, Fridays and Saturdays.