Kedia says that Marcotte, a Kansas City native, won't be putting out pure barbecue, but rather "smoke-inspired, Kansas City-inspired food, with influences from France," since Marcotte's grandparents are from France and he grew up cooking French cuisine. Starters on the opening menu include a crispy pork spare rib, only with candied ginger and pickled watermelon instead of thick, sweet sauce, and a charcuterie board that features finocchiona and house-made pork rillette. Entrees lean toward the meaty side, too, with a butcher's steak, smoked bone-in pork loin and a Colorado lamb burger, although at least two main dishes and several small plates are vegetarian.Kedia loves the neighborhood and the Oneida Park shopping center where Table Top makes its home -- in a space that was once a dance studio. "The block had such potential," she notes, so she and her partners wanted to create a "food locale" for residents interested in good food and beer. To that end, the bar will sport twenty taps from Colorado and other craft brewers across the U.S. In support of local businesses, two of those beers will be from nearby Station 26 Brewing; beers from Fiction Beer Company will also be added once that brewery is fully up and running. Partner and professional woodworker Joe Sykora designed and built much of the restaurant's features, including the beetle-kill pine facade and glossier wood touches inside the wide-open dining room. Outside, Lindstrom planted the raised beds around the beer garden, which will have additional seating and an open space for mingling and playing cornhole.
Official hours haven't yet been posted, but Kedia says the restaurant's reservation system on the Table Top website is working and encourages you to book a table.