Well, there are actually more than just ten tables, almost fourteen to be precise but the concept of Ten Tables is the brainchild of Krista Kranyak who draws inspiration from small European restaurants with that unmistakable warmth. The interior is bistro-styled and the light furnishings add to the cosy feel of the place.

Ten Tables hand-crafted merguez sausages with roasted peppers, French feta and fennel make an interesting appetizer, which could be followed by Portuguese monkfish stew with Wellfleet littleneck clams, fine herbs, garlic aioli and Espelette peppers. Bavette steak is usually a Frenchman's staple but it's always reassuring to see it in an American restaurant's menu, here it comes accompanied by pomme gratin, red wine jus and Valdeón butter. Chocolate terrine with sea salt and Thai basil ice cream bring in a touch of innovation but for those who'd wish to tread the familiar path the warm sticky toffee pudding is always at hand.