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The Tin Table


The Tin Table – Better than mediocre.
Tucked on the second floor of the Oddfellows building across from the Century Ballroom, classy jazz music plays in the background for a speakeasy atmosphere. People taking dance classes stop by before or after their classes, but everyone is welcome. Whether it’s a delicious cocktail, a small plate, or dinner, your appetite will be satisfied. There are some highlights and some mediocre, but I guess that brings the average to “better than mediocre”.


Their menu, created by Chef Wielgosiek offers seasonal, local, and sustainable ingredients. He is a talented chef filled with a deep passion for food. Beet Carpaccio with smoked sour cream, beet caviar, and local microgreens was good (I love beets). The side of the day was a Bluebird Farms Farro with roasted walnuts, golden raisins, and warm spices of cinnamon and nutmeg. I loved the raisins and spices, but the farro was too hard — it might just be that farro is that hard, but if so, don’t serve it. The Poached Comice Pear Salad with spiced nuts, and Blue Cheese Vinaigrette two ways. The combination of the bitter greens with the creamy dressing was a nice balance of flavors.

The real shining star was the Oxtail Fritters. Tender, moist, and rich braised Oxtail in a crunchy battered fritter was a nice surprise. A little heavy for an appetizer, but well executed.

Bacon-Poached Black Cod with green beans and an extra crispy skin was overcooked. It makes me shed tears when a nice piece of fish is ruined like this. However, the idea of bacon-poaching is intriguing. The Lamb Mezzaluna is housemade pasta half moons stuffed with braised Anderson Ranch lamb and served with minted carrots, peas, and a dollop of yogurt. The pasta was made well and the lamb was tasty, but the combination of the two together was strange. It was as if the lamb was too hearty to be a filling for this mezzaluna.

Ice creams include Coffee Chocolate ChipTarragon, and Passionfruit. Surprisingly, the Tarragon was the favorite with a refreshing and light flavor that kept us going back for more. The Chocolate Mousse was dense and too rich (this is saying a lot coming from a chocolate lover).

Photos by Alex

Summary: Overall, the food was decent, but pricey. It was beautifully plated and the atmosphere is wonderful.
Recommendation: It’s definitely worth checking out. You’ll be pleased, not blown away.

Open Tuesday – Thursday at 4:00 pm and Friday – Sunday at 3:00 pm until 1:00 am. 10% off your entire bill on Tuesdays. Happy Hour runs 3:00 pm to 6:00 pm Wednesdays through Sunday and 11:00 pm to 1:00 am Wednesdays, Thursdays, and Sundays.

The Tin Table     |    915 E Pine St., Seattle   |   (206) 320 – 8458

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