Wayne’s At The Table debuted its very first cocktail bar. Since relocating to 118 West Lancaster Avenue in September 2022, chefs and co-owners Alex Hardy and Tara Buzan-Hardy have transformed At The Table from a quaint BYOB spot into a destination that blends intimacy with sophistication. Adding the Cocktail Bar enhances the dining experience while maintaining the personal touch that endeared them to loyal patrons. The bar is adorned with oceanic décor, creating an inviting atmosphere for guests to unwind and indulge. With seating for up to 14 guests at high-top tables, the bar area offers ample space for casual gatherings and pre-dinner aperitifs. This expansion introduces a new facet to the restaurant and complements its already extensive beverage program.
Guests can now enjoy a selection of craft cocktails that are quickly becoming fan favorites, like the Lychee ATT Mule, which combines Stateside Vodka, lychee syrup, ginger beer, and lime syrup for a refreshing twist on a classic. For those who prefer a robust flavor, the Smoked Blood Orange Old Fashioned features Bluebird Distilling Sportsman Bourbon, blood orange purée, maple syrup, and a blend of orange and Angostura bitters. The bar proudly showcases an array of wines, spirits, beers, and top-shelf bourbons and whiskeys, including Pennsylvania-based brands like Boardroom Spirits Vodka, Bird Gang Bourbon, and Imprint Brewing Company.
To complement the new cocktail bar, At The Table has unveiled a diverse bar menu with appetizers that include the Wagyu Cheesesteak Eggrolls, served with house ketchup and pickled peppers, and the Spanish Lamb Meatballs, accompanied by carrot and fennel slaw, sun-dried tomato crema, manchego cheese, and pomegranate seeds. The Arugula & Poached Pear Salad offers a lighter option, featuring red beets, Roquefort cheese, pickled red onion, and poppy seed vinaigrette.
New entrées on the menu include Braised Rabbit Tagliolini with parmesan espumas, shiitake mushrooms, and cherry tomatoes and the Grilled Cauliflower Steak, served with herbed farro salad, vadouvan nage, carrot top chimichurri, and fried peanuts.
Reflecting on the past year, the Hardys have much to celebrate. The acquisition of a liquor license, a first in the restaurant’s history, has allowed them to elevate the dining experience by pairing their culinary creations with carefully selected beverages. The expansion has also paved the way for exciting collaborations with acclaimed wineries and restaurants, as well as the launch of a new outdoor patio.
Enjoy a brief preview below…
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