$$ Tues-Fri: 11 a.m. – 2 p.m.
Tues – Thurs: 5-9p.m.
Fri & Sat: 5-10 p.m.
“Nothing fancy or intimidating,” says chef Santiago Estrada, who came to Montrose from the foodier precincts of Austin, Texas, to run the kitchen at Blue Table. But there is cooking intelligence at work here, with wood oven pizzas ($7-$9, plus $1 each for additional toppings) and other approachable staples like Roasted Chicken ($16) and Pasta & Meatballs ($14). But how about the aromatic truffle oil on the parmesan crusted fries, served not with ketchup but with basil aioli ($7). Simply addictive. Estrada certainly brought truffle oil and a few other big city tricks with him from his last job as executive chef at Austin’s South Congress Café: house made mozzarella in the Caprese salad ($9.50), Cherry Beer Braised Short Ribs ($19). If the only evidence of Estrada’s Texas point of origination is a soup special of Pork and Green Chile Posole, ($3, $5), who’s complaining when it tastes this good? Estrada promises that the menu will change seasonally as he gets to know local providers of meats and produce. The east main location has housed Montrose restaurants for years, but has been given a sophisticated facelift, with the pizza oven, more of a pizza hearth, as a warm focal point.
Irresistible: For dessert, panna cotta, because it’s possibly the only panna cotta within 250 miles; and those truffle oil fries because they smell as good as they taste, and the Croque Monsieur at lunch ($9) because it’s not just your mom’s grilled ham and cheese!
The Vibe: Everyday, casual fine dining, but with pizza and burgers on the menu for the kids, or for when you don’t feel like Mascarpone Polenta (accompanying the Pork Two Ways) or Agnolottis of Sweet Potato and Mascarpone with Swiss Chard.