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Emily Stitzel

@emilystitzel_arch

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@njitsoa
B. Arch
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The May menu is in full swing and built around ingredients, textures and contrasts we're most excited about right now.

Reservations available this weekend: Thursday | Friday | Sunday

Link in bio.

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This is what May looks like at Sam's Table.

Chef Sam's new four-course tasting menu leans into late spring -- spring onion custard, wagyu, fluke tartare with green strawberry, asparagus and uni, berry and spruce, and more.

Thoughtful dishes built around what's coming in fresh right now from the farms and purveyors we know and trust.

Reservations available at link in bio.

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Today I want to raise a glass to our intrepid Sous Chef Josh Pierson. Josh has been with us since before day 1. From the day that he did a tasting for us in my kitchen (the restaurant floor had a huge hole in it -- remember Josh?) I knew he had to be a part of our team. Not only is he a fantastic collaborator with Sam, he brings a wealth of suggestions to the rest of the team based on all of his experience. If you've not had a chance to meet Josh, be sure to say hi next time you come in to dine with us!

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