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The Good Table (website, facebook, instagram) in Cape Elizabeth is set to reopen on Thursday, March 28. They’ll initially be open Wednesday through Sunday, 5 – 9 pm.
Executive chef Matt Ginn and chef de cuisine Jim Stein are serving a menu (see below) that includes appetizers like brown bread, fish chowder and crab cakes. Entrees range from a halibut served over a white bean salsa verde, to roast chicken with farro and broccolini, and to a Pineland Farms strip steak. Cookies, a pudding pie and an ice cream sundae round out the menu with dessert. Vegetarian, vegan, gluten-free and dairy-free options are available.
The beverage program (see drinks list below) includes house takes on classic cocktails, draft and packaged beer, and wines by the glass and by the bottle.
Tony and Lisa Kostopoulos opened The Good Table in 1986 and their niece Jessica Kostopoulos became a partner and the Good Table’s chef in 2018. They sold the restaurant to the Prentice Hospitality Group in October. Prentice also operates Evo Kitchen + Bar, the Chebeague Island Inn, and Twelve.
The restaurant seats 100 across the bar area, a sunny enclosed porch and the main dining room. Reservations are available online and there will be seating available for walk-in customers as well. Lunch and weekend brunch hours will be added in the future.
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