Canton, Ohio
Start with one table not six
Dined
in May 2014
Table Six is the newest restaurant
to open in the Canton area, and is attached to the 91 restaurant group that has
several other restaurants in the area. The menu is designed for more bistro
style but still with the California flair as 91Wood Fire Oven is, except they have tried to introduce an array of western
European pub style foods, and southern favorites. When I went with my family,
it seemed disorganized and chaotic, though it was a slow day, the server did
not explain the concepts very well, and overall the food was a little bland.
Scroll down to read the main review
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Star
ratings chart:
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5 stars
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Extraordinary
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4 stars
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Outstanding
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3 stars
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Exceeded
expectations
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2 stars
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Above average
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1 star
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Average
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No star rating
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Basic,
poor, or appalling
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Review
basics:
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Overall Star rating by
Wine, Dine, & Play:
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No star rating
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Quality of food:
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5 of 10
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Presentation:
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6 of 10
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Wine selections by
region:
Scroll below the main review section to see the tasting
notes of the wines chosen.
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4 of 10
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Customer service:
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5 of 10
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Ambiance:
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5 of 10
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Corkage fee’s:
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American Restaurant standard is $25.00 per bottle
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Restaurant style:
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Casual
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Dress code:
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Casual
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Reservations:
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Not Required
Make reservation through seatme.com,
a service through Yelp, or by contacting the restaurant directly. See contact
info below the review section
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Walk-ins:
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Not accepted, Accepted, but not guaranteed
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Child policy:
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Cuisine style:
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Contemporary,
American, & Vegetarian
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Music styles:
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Background instrumental
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Experiences:
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Great bar, Great outdoor dining, & Rustic
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Gratuities:
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Industry standard is 18-20% added to parties of 6 or more
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Visa, MasterCard, Discover, American Express, Diner’s,
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Parking:
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Parking lot
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Transport options:
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Bus, taxi, personal vehicle, and walking
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The restaurants reviewed on
this site may have Wi-Fi, but do not require you to go online, because the
excitement of the food and wine alone will keep you too entertained instead
of checking your social media and emails.
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Noise level:
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Medium
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Smoking:
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Nonsmoking restaurant, and nonsmoking patio
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Patio:
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Yes
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Food price per person
(Excluding tax & gratuity)
Price chart:
$£€¥ - Under 50.00
$£€¥ x 2 - Under 75.00
$£€¥ x 3 - Over 100.00
$£€¥ x 4 - Over 200.00
$£€¥ x 5 - Over 400.00
Currencies
chosen reflect the world’s major travelers and restaurant connoisseur's
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My food bill:
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Currency:
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Country :
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Price chart:
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$ 36.00
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United States Dollar (USD)
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$
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£ 21.19
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Great Britain Pound
Sterling (GBP)
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£
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€ 26.75
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European Union
(EUR)
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€
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$ 38.71
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Canadian Dollar (CAN)
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$
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Visit these sites to
get up to date currency rates:
Alternatively, visit:
Scroll down below the main review to see cost of wines and tasting
notes.
From restaurants home page:
Welcome to our version of a gastropub where we pair
innovative culinary techniques with traditional, made-from-scratch comfort food
that is perfect for sharing. In true gastropub fashion, our drinks are held in
the same high regard as our food. We offer cocktails prepared with fresh
juices, herbs and infusions, over 80 different spirits, unique beers and a
variety of wines.
Main review:
I came in with my family to eat, but before I go any deeper
into this review, I need to mention that for a short period of time I used to
work with the 91 Restaurant Group, and I left on my own accord for better
opportunities. That being said, the reviews I do for this company, are like any
other reviews I have on this blog. I don’t show special favoritism, and I tell
it like I see it. What I saw at Table Six did not impress me for whatever
attempt they were trying to do to set them above a chain restaurant and
consider themselves a bistro or gastropub.
Apparently the restaurant is designed for sharing, but the
server, a guy named Drew failed to mention that when we were looking over the
menu during his introduction. Yes the menu had several references that
mentioned sharing, but I’ve seen that on menus in other restaurants as well,
and usually it refers to a large platter that is brought out and shared by the
table, or it is in reference to a larger item that can be shared. When you look
at the menu you can take it to mean many different things. So we started with
the appetizer of Garlic Roasted Shrimp Sautéed in scampi butter, with roasted garlic, lemon, and an
aioli that they had labeled as T6 aioli. Not too bad, a decent start, even
though my Sister-in-Law had ordered a Pina Colada from the bar, before we
ordered appetizers, and the we were nearly finished with that starter by the
time it arrived.
On a second note, I also ordered a bottle of Orin Swift Cellar’s “The Prisoner”, a Zinfandel from their
list, the only real decent bottle of red they had for me and my brother to
enjoy. Now my brother usually doesn’t care about the wine, and he enjoyed, as
did I. However as a wine connoisseur as you have most likely seen from reading
the reviews of the wines I have on this blog, you will be able to tell that I’m
picky…not a snob, just picky. Red wine especially a decent one like Orin Swift
should be held like most red wines at a cool temperature between 54 and 60
degrees Fahrenheit, and every wine expert in the world will agree to that as
the best temperature for optimal enjoyment. There are a lot of basic places in
America that treat medium to excellent wines like they do crappy table wines or
house wines, and it is such a disappointment when you have to ask for a bucket
of ice water to chill down your red wine. So unfortunately Table Six joins the
sad list of other restaurants and chains that leave all their wine behind the
bar on a shelf above the refrigerators where they keep the cold beer, and as
anyone knows the basic laws of physics, warm air rises, and cool air descends,
so the red wine sits there and gets hotter, which can also damage the wine. Now
to me, I don’t care what the restaurant does to their wine, because they bought
it, but if I’m going to drink it, then they need to do a better job. This is
why most chain restaurants or places like this I go to, I bring in my own
bottle. But I thought hell this is advertised as an upscale bistro, they should
do that, so I didn’t bring in my own bottle this time.
After ordering the entrée’s, the confusion began on what I
talked about earlier in regards to sharing. The server brought out one entrée, it
was the Spring Chicken entrée with raspberry BBQ, mashed potatoes, and
scallions that my Sister-in-Law ordered for her, and her daughter. Looked good,
so as I saw that, I figured my brothers and my entrée would be out next. But,
the server only brought out the chicken. He had a free hand; he could have
brought out my Milk Braised Pork Shoulder entree, with homemade mashed
potatoes, and pork gravy with the chicken, or my Brothers order of the Fish
& Chips with a craft beer battered cod, fresh cut potato fries, ad house
slaw with Sriracha ketchup.
A few Minutes went by, my Sister-in-Law started eating, and
then my order of truffle French fries came up, that I though was to be an
appetizer as well, but obviously mistaken for an entrée. No harm done, but where
were the other entrée’s? Then after a few minutes my brothers Fish and Chips
and my entrée arrived at the table, as my Sister-in-Law was almost done. I
asked why there was a delay, and then he said that the restaurant is a sharing
restaurant where everyone shares each other’s entrée’s and they bring them out
one or two at a time. Well a few things, first he didn’t mention that leading
to some confusion, then when he delivered the chicken, he did not bring out any
side plates, or a communal knife and fork to cut the chicken with, and the
entrée was small, so how were we going to share it, and fill up with? Having no
side plates, I wasn’t going to reach over and grab it from the plate in front
of my Sister-in-Law, that’s just rude manners.
The concept could have worked if they would have explained
it, instead of automatically assuming that we already knew. Once the entrees
were finished we ordered some dessert to split, that we could do, and of course
requested extra plates this time to go with them. We had the Texas Sheet Cake,
with chocolate pecan icing and vanilla bean ice cream, as well as the Sticky
Toffee Pudding, with warm and homemade butterscotch and vanilla bean ice cream.
I honestly was surprised to see this on the menu, as the only place I had
really seen it before now was in England, and it did taste good, so I give them
credit there. The rest of the experience was a fail in my book. Maybe when you
go, you will have a different experience than me.
This Restaurant reminds me of:
Good desserts, but otherwise semi bland food. Thank god I
didn’t try their Shrimp and Grits since I’m a lover of Southern Cuisine, based
on the rest of the food quality, I may have walked out if that plate was full
of instant grits instead of Stone Ground. Again not very impressed, so I would
compare this experience to some other mediocre visits to places like Dunes Restaurant in Constantia,
South Africa, and Wipe Out Bar and Grill
on the Fisherman’s Wharf in San Francisco.
Other Canton favorites:
Freudy’s Bar and Grill
Cost of wines and other
alcoholic beverages in USD:
$64.00
Tasting Notes:
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Wine & Grape:
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Nose (Bouquet):
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Palette Experience:
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Zinfandel, Cabernet Sauvignon,
Syrah, Petite Syrah and Grenache. The wine features
enticing aromas of bing cherry, espresso, and roasted fig.
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Persistent flavors of ripe raspberry, pomegranate, and
wild berry linger harmoniously for a smooth and luscious finish.
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Wine Regulatory:
Restaurant address:
6113 Whipple Ave. NW
North Canton, OH 44720
Cross streets:
Everhard Road NW & Dressler Road NW
GPS Coordinates:
Latitude: 40.868657
Longitude: -81.422318
Contact Information:
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Maître d, reservations:
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330.305.1666
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Website:
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Email:
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Online Reservations :
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Social Media:
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Hours:
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Monday
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11 am – 10 pm
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Tuesday
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11 am – 10 pm
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Wednesday
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11 am – 10 pm
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Thursday
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11 am – 10 pm
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Friday
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11 am – 11 pm
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Saturday
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11 am – 11 pm
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Sunday
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11 am – 8 pm
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Standard Time (GMT -5:00)
Review by:
Chef Sean Overpeck (CFE)
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Chef Sean cooks for soldiers in Afghanistan, 2012:
"Culinary perfection
consists not in doing extraordinary things, but in doing ordinary things
extraordinarily well."
TTFN
