Table 26 will be opening its doors on Sunday and to say the new restaurant has transformed the former Sweet River Bar and Grill location would be an understatement.
The days of the franchised restaurant at 2660 Geer Road has given way to a modern space characterized by dark wood, brick walls and metal accents. The theme of Table 26 is “regionally sourced cuisine” but co-owner Frank Lemos said this concept extends beyond the food they will serve.
“We’re really tapping into our web of relationships to buy products to put on the table, but also in the way we went about redoing the space,” said Lemos.
Lemos’ partners are his wife Annette Lemos and the restaurant’s chef John Gardner. The trio partnered with friends in the construction industry, Manual Magallon and Paul Forgnone, who helped revamp the space to make the idea of Table 26 into a reality.
Annette worked with friend and interior specialist Rita Holt on the décor and a blend of rustic and polished accents can be seen in the repurposed wine barrels that accent the walls and the glassy chandeliers hanging from the ceiling. There is also a contemporary twist on cuisine with metal spoon décor pieces throughout the restaurant, including a fixture hanging from the ceiling.
While there is an emphasis on food and community at Table 26, Lemos said ultimately the restaurant’s success will depend on their ability to meet the needs of the community.
“The customers are going to decide who we are going to be,” said Lemos.
The capacity of Table 26 is upwards of 200 and in an effort to accommodate all types of patrons the owners portioned the space to include family-friendly dining, a bar, fine dining space, a banquet room and an outdoor patio complete with a fireplace.
“We want everyone to feel comfortable to come here for good food and superior service whether that is for a private party or a causal drink with a friend,” said Lemos.
By aiming to impart to customers a spirit of the Central Valley through their community driven and locally sourced American cuisine, Table 26 will be selling beer and wine from local breweries and wineries as well as using produce from local ranches.
“We’re promoting a locally driven concept and using our relationships with local farmers and growers to enhance their product through our unmatched food preparation and service,” said Lemos in August when the restaurant was announced.
The Lemos’ will also be growing some of the produce used at the restaurant and have plans to incorporate certified Angus beef from their dairy.
While soups, salads, and appetizers are available, heftier meals will focus on a range of proteins including different cuts of steak to fish, chicken and pork.
“At the end of the day our goal is to create a great dining experience,” said Lemos.
Table 26 will be open from 11 a.m. to midnight six days a week and closed on Tuesdays. This first week the restaurant will be open all seven days.