Michael’s Table has returned to the island, this time in partnership with the Orchid Island Brewery, which opened almost three years ago in the Portales De Vero complex.
The brewery until recently offered pub grub along with its artisanal IPAs. The new iteration of Michael’s Table resembles a gastro-pub, with food and beer prepared using locally grown, seasonal ingredients.
“We started out with ‘bar food’ and as this project has evolved we’ve been able to shift our focus more toward the front of the house,” explains brewery owner Alden Bing. “The national trend is moving toward local and nutritious food for craft beer drinkers. Folks are interested in Michael’s approach to food and a partnership with him just rang true.”
Chef Michael Lander and Bing met several years ago when Bing dined at Michael’s Table at its former location on Ocean Drive, a few blocks from the brewery. “Alden introduced himself and offered me a growler of something he was home brewing at the time,” recalls Lander.
“We always knew we were operating on a similar wavelength. It was just a matter of time before we got into the same rhythm,” adds Bing.
In addition to an a la carte menu, the brew house is now offering beer pairings that showcase the relationship between food and brew.
“Pairing is the crux of this relationship,” according to Bing. “One of the ways people are learning more about craft beer is through food. Having the world’s best citrus growing here – for a food or beer guru, that’s like a holy grail in terms of ingredients. We knew from the outset we had to rise to the level of the citrus with the beer and the food in order to continue that legacy.”
The scale of the brewery enables the partners to be very artistic. “We’re having a lot of fun because we’ve got the autonomy to do what inspires us. Michael did some pretty radical stuff at Michael’s Table that wasn’t immediately received because it was so progressive. We’ve done that here in the brew house too,” explains Bing.
Lander, one of the founders of the Farmer/Chef Summit more than 10 years ago, spent 12 years as the executive chef at The Moorings Yacht & Country Club before opening the original Michael’s Table in 2013. The restaurant closed a year and a half later.
Everything at the new incarnation of Michael’s Table is produced on site, to-order and fresh in a chef-driven, open kitchen where you can sit at the Chef’s Table and have a beer and chat.
“We offer a chef touch bar menu with high quality ingredients, an evolving menu with nightly specials and a three-course, prix fixe menu,” says Lander. Sea scallops and balsamic braised short ribs have made an appearance, as well as a salad of the moment made with fresh produce from Osceola Organic Farm and tomatoes Lander picked himself at Crazy Hart Ranch.
The PEI Mussels in Nuth’n Fancy Brown Ale also is a popular item on the menu. “To have the mussels cooked with that ale, reduced down and topped with butter. Then have that beer beside it. Things like that just go hand in hand,” says Lander.
With the change in growing seasons, the menu and brews will vary. Looking ahead, Bing and Lander hope to offer a lunch menu and, eventually, Sunday brunch. The tavern and kitchen are open Tuesday through Saturday, often with live music. Both indoor and outdoor seating is available.
