Carry-Outs Encouraged

715-543-8909

Open Tue - Sat*
4:30 to 8:00pm

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The Dinner Table Restaurant is more than just a place to eat; it is a place where real conversation and values are shared; where manners are learned; where the family can, for just a short time, enjoy each other and have quality time together.  Our Goal at The Dinner Table is to serve simple home cooked meals just like you would have if you were invited to our house for dinner. 70% of americans are over weight, primarily because most of us make poor dining choices. The Dinner Table Restuarant is a smart choice by providing affordable, balanced nutritious dinners served in a casual atmosphere for the whole family to enjoy.

There is no traditional “menu” to choose from like most restaurants. We feature one nightly entrée that includes a starch and a fresh vegetable. There is also 3 or 4 other entrees available each night depending on the season and Chef Alex's culinary creativeness.

We value the importance of trying things you haven’t had before. We encourage the kids to try things they haven’t by presenting the “no thank you bite” rule that is “Even if you don’t think you like something or if you have never tried something, you have to have a ‘no thank you bite’ because we believe that it is important for kids to try new things”. We encourage kids to be a part of the “clean plate club”, and give them a scoop of homemade ice cream if they were. Good Manners for children are an important part of growing up, so we appreciate the words “Please” and “Thank-you”. It is so important to care about what we are serving our children, and everybody is so busy that it is hard to find the time to make a good wholesome dinner.

Some meals are served country style-bowls and platters of food on the table where you help yourself. Soups and salads are available at an additional charge if not served on the dinner plate.

To-Go meals are encouraged - how nice to just stop by and get a wholesome, balance dinner for the whole family for a very reasonable price.

IN THE NEWS

Midwest Living January 2012

Living on the Lake Oct/Nov 2010

Lakeland Times Business Section Oct. 8, 2010

FYI Northwoods News July 2010

Chef Alex Hough

I started working in our family restaurants when I was eight years old. When I was 10, I took cooking classes with Chef Gregory (the largest source for the cookbook, Joy of Cooking).

After high school, I moved to Seattle, Washington and attended Seattle University and Washington State University's Culinary Arts/Restaurant Management Program. At this time, I was also the Sous chef at Henry's off Broadway, a four star restaurant in Seattle.

After college, I opened my first restaurant in Laconner, Washington. I had the opportunity to go to Europe and England to attend classes in culinary arts at some of the finest schools in Europe. I was the corporate chef for Café Hollywood throughout Spain (a total of nine restaurants). I was the executive chef for the ambassador of the United States in Madrid, cooking for such dignitaries as Margaret Thatcher, Anwar Sadat, Mienokum Begin, the King and Queen of Spain, and more!

I spent over three years in Europe before I returned to the United States and settled in Cincinnati, Ohio. I cheffed some of the most prestigious restaurants and clubs including The Precinct, The Palace (at the Cincinnatian Hotel), The Waterfornt, and Kenwood Country Club. I was elected president of the Escoffier Society, chairman of the American Culinary Federation, and won the coveted Golden Skillet Award. I was also among twenty chefs in the United States to be invited to Russia for the culinary team expose on American food and trends.

I moved to Utah and was the executve chef for The Mivida Restaurant and The Grand Old Ranch House. Then, I married and moved to Minocqua to open The Mandarissa and The Little Brown Sombrero. I was the chef at The Cove.

We moved to Jamaica where I studied the flavors of the Caribbean and cheffed at The Smiling Parrot. Then, we moved to Washington where I was the executive chef at The Wenatchee Golf and Country Club.

My experiences have enabled me to learn about many different cultures and their particular culinary history. I have cooked for a number of celebrities including Dustin Hoffman, Tom Cruise, Robert Duvall, Pete Rose, Johnny Bench, Molly Ringwald, Tom Selleck, and Princess Diane.