Table 6's crew has taken everything that the city and the entire country (thanks to a nod from John Mariani in Esquire
's list of the best new restaurants of 2004) could throw at them, and they're still on their feet, still cooking, still doing the job. Under the direction of chef Aaron Whitcomb, Table 6 has remained vital, relevant and, more to the point, packed since the day it opened, with crowds and a nationwide buzz. And while this crew has struggled -- falling occasionally from the peak of its talents, simply worn down by the never-ending grind of full houses night after night after night -- it's never been put down for the count. "Doing the job" is sometimes the best compliment that can be given to a kitchen operating under stress, meaning everyone there is still slugging it out, still giving every plate their whole heart and full attention. And that's what Table 6 has done this year. Under pressure that would have made a lesser team crumble and flake, these guys are still in there, still turning out some of the best food the city has to offer.