Inside Table Six + Q&A With Chef Carrie Shores
Table Six tapped into the local restaurant boom even before it was the next great things. Inside this Capitol Hill restaurant, find a classy barn atmosphere with exposed brick and intimate seating. It’s a non-pretentious atmosphere. No table clothes giving off an earthy rustic environment. Watch chefs in action through the open kitchen preparing menu items that change daily. Some staples remain like the like the house favorite tater tots. The chefs always try to upgrade familiar in a gourmet and healthier way. Meats are all butchered and cured in house and veggies brought in from community gardens. W
e chat with chef Carrie Shores to learn more.
What is the concept behind Table 6?
Out of the almost 7 years that I have been here I would say my idea of our concept is to create an experience that would accommodate everybody from a suit and tie to someone in flip flops and shorts. We serve a broad range of Clientele here at Table 6 and I think it is because we are a neighborhood restaurant. The space is very inviting and warm. The food and wine here are very approachable to almost anyone who wants to try something new and different.
How do you come up with inspiration for different menu items?
My inspiration comes from anything and everything related to food. I love food and have since I was a child. I love tastes, textures, and smells. Food aroma is triggering to my senses and once I start salivating, it kicks my brain into the thought process of creating a dish. You might not think something would go together and then you think ok well I am gonna try it and see what happens. Well sometimes its magical and sometimes its a disaster, you never know until you try it!
What is the most challenging part of the business? And most rewarding?
I would have to say the most challenging part of my profession is being able to remove your emotions. As a chef you want to make people happy when they are enjoying your food. The hard part is realizing that no matter how hard you really try you cannot please everybody that walks through your door, because you never know who these people really are. They could have had a bad day and just not want to think about anything. They want to point to something on the menu and order it not really knowing if its something they really want or like. Its what you do to try and change there mind about something and them responding well to that, that’s what makes this job most rewarding.
The most memorable customer?
Well I definitely think that Table 6 has had some pretty cool customers over the course of my time here. The Fray, Bon Iver, Feist, Pretty Lights, Method Man and Maynard Keenan…..just to name a few! I really feel we have had too many to name. We have a very loyal following of regulars that have been coming here since day one. They are a very important part of Table 6.
What is something readers would be surprised to know about you or your business?
What is surprising about Table 6 is: This small neighborhood restaurant in an obscure part of Denver has a wine list of over 300 selections and creates all of its food except for the bread in house.
