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Community Table Restaurant
Community Table Restaurant

Community Table Restaurant Details

  • Dining Style: Casual Elegant
  • Website: http://www.communitytablect.com
  • Email: info@communitytablect.com
  • Phone: (860) 868-9354
  • Hours of Operation:

    Monday, Thursday, Sunday: 5:00pm - 9:00pm; Friday & Saturday: 5:00pm - 10:00pm

  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, American
  • Executive Chef: Joel Viehland
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Farm to Table, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Weekend Brunch, Wine

Getting there

  • Cross Street: Wilbur Rd.
  • Parking: Private Lot
A word from Community Table Restaurant
The mission of the Community Table is to prepare the highest quality locally grown and procured ingredients to serve our community in a casual atmosphere.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Overall
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerBest Food
Diner Reviews
  • "Being that it's locations is not in a major City, but very much tucked in the countryside, makes once experience so much more enjoyable. Finding the ambiance, architectural simplicity accompanied by a worldy food experience is rely sensational.. One can not argue over taste, but for us this is as good as it get! The staff is young, very helpful, totally dedicated and well educated at the same time. However, the food is main objective and with it's constantly changing menu, every time we visit it is only but a huge surprise. You could easily say: We are hooked.... Thank CT! Eduard & Selina van der Geest"
    Dined on 4/13/2014
  • "We have been to this restaurant may times and it never disappoints- the food is wonderful and so unusual!"
    Dined on 4/11/2014
  • "No matter what I I eat often at CT and no matter what I order, it is outstanding. Joel's creations are as good as the top restaurants in NYC. Most recently I had Joel's broccoli steak. Try it. It is an amazing amalgamation of flavors that will surprise and delight you."
    Dined on 4/3/2014
  • "Always top notch food and service at Community Table!"
    Dined on 3/28/2014
  • "No food like this anywhere. Most creative chef in the country. Promotes creativity from his kitchen. Always a please and a surprise to eat here. A gem !"
    Dined on 3/27/2014
  • "With the first-come, first-served policy replaced by a reservation system, what's not to love? Architect Peter Talbot has transformed a roadside saltbox into a minimalist venue w/soaring spaces. Manager-sommelier-maitre d' Jeff offers a warm welcome. And the food!!! Chef Joel Viehland, who cooked at Noma, is famous for his spare Nordic-inspired menu, passionate advocacy of locally-grown and raised and his ability to surprise and delight. His Scandinavian and Asian flavors, unusual ice creams and that triumph, his own yogurt-infused butter and freshly-baked breads, can be wonderful. Ditto his very creative pastry chef. It's not cheap, and can be very noisy, but it deserves its reputation as the go-to-place in southern Litchfield County."
    Dined on 3/27/2014
  • "The chef is extremely inventive using the best quality local ingredients. Going there is always an amazing dining experience. It never disappoints!"
    Dined on 12/22/2013
  • "The food is really exceptional, and the ambiance is casual yet sophisticated, now that they take reservations and have a wine list that isn't just restricted to local producers, the whole experience is much more salubrious. In terms of cuisine, Community Table is head and shoulders above any other restaurants in the area"
    Dined on 2/21/2014
  • "My favorite chef from a Danbury restaurant recommended Community Table for an alternative to NYC. The decor is crisp, fresh and simple, perfect. Wait staff was very attentive and informative. Food was just amazing! Serving size was perfect, the presentation was perfect. The greens with my Turbot were so fresh, I swear they had just been picked. Local CT wine was the perfect compliment to my turbot. Community Table did not disappoint, worth the 1 hr drive. Will definitely return with friends."
    Dined on 2/22/2014
  • "During our visit at Community table we found the service friendly and professional as well as an array of dishes that demonstrated innovation and ingenuity. The portions were a bit small for someone seeking a one course meal. It is important to note that any fine dining establishment, especially contemporary fine dining, is designed to enjoy the appropriate amount or courses and is portioned accordingly. Community Table was impressive and thoroughly enjoyed, compliments to Chef Viehland and his staff."
    Dined on 2/20/2014
  • "The menu and food at CT never disappoint. It is an exceptional restaurant with wonderful and friendly service. It simply could not be better."
    Dined on 2/15/2014
  • "Always an A+ experience! If it's a special occasion or just a Saturday night out they make you feel special and well taken care of. Food, atmosphere and service are always great!"
    Dined on 2/15/2014
  • "The food was absolutely divine. This is the best restaurant in Connecticut without a doubt. Every part of the meal was thoughtfully and creatively made; the flavors were vibrant and surprising from start to finish. The portions were Paris perfect. Oysters, lobster, duck, currants, berries, tiny smoky potatoes, and a chocolate dessert that brought a tear to my eye. Divine."
    Dined on 2/14/2014
  • "This is an extraordinary restaurant that is every bit the equal of NYC's finest three-star restaurants. The food is creative, unique, stunningly presented - and most importantly, consistently delicious! Chef Joel is a rare talent."
    Dined on 2/8/2014
  • "my first trip to Community Table. it was a special experience, exceeding my already high expectations. Food was terrific and well worth the drive, regardless of how far you must travel."
    Dined on 2/8/2014
  • "We have dined there numerous times and the food is always really special. Its creative without being strange. You can tell and feel the freshness of the ingredients. Bravo to the chef for such creativity and talent! My only complaint is the service. It is well intended but lacks consistency and perfection. For such a small restaurant ( now expanding however!) it could improve on the expertise of the some servers. But its worth it for eating fresh and delicious food anyways!"
    Dined on 1/27/2014
  • "My dining partner and I decided to venture from lower Fairfield County up to The Community Table for a change of pace and a break in the winter doldrums. The meal, setting and service were well worth the trip. The food was simply outstanding. Interesting pairings, fresh ingredients (is that how they make a simple lettuce salad taste so good?), something for everyone (my friend had fish, I had elk). We went for the dessert sampler and each of the three desserts were brought to the table by the pastry chef so he was able to answer all of our "so how did you do that?!" questions. Very nice addition to already excellent and professional service. Can't wait to return."
    Dined on 2/1/2014
  • "Another great dinner with a lot of wonderful tasting food choices - and that during winter time when locally grown produce is very limited. The dessert sampler is a MUST! Special Tip for wine lovers: CT allows guests to bring their own wine for a $25 corking fee - that fee is waived on Monday's. Great way to check out several bottles with friends AND have great food at the same time - like the large group next to us did :) And some of us like to use their own glasses - no problem!"
    Dined on 1/20/2014
  • "My husband wrote "bravo" on the check - that's how much we enjoyed our dinner. My Artic Char was cooked to perfection and the combination of razor clams & roe was great use of both taste and texture."
    Dined on 1/19/2014
  • ". Sometimes with rave reviews the restaurant does not live up to expectations. People come to the restaurant for the chef's mission, and they are busy, but the chef is inflexible in not willing to adjust his food to satisfy the customer. For example, not removing an ingredient if the customer does not like an item. The celeriac comes with mushrooms, and we asked if the mushrooms could be removed, and were told " it is part of the dish" How much trouble is it to just make a dish of celeriac? Or are these items pre made so they cannot be adjusted. The service was friendly but some what disorganized. The food was tasty and we will probably give it a try again. However, they brought the check without us asking for it, and this is tacky!"
    Dined on 1/18/2014
  • "All food is excellent, some dishes are truly amazing. Maybe a little rushed on a Saturday night, but no one else in our party noticed. The corkage charge has increased from $15 to $25 so make sure you bring a special bottle otherwise choose from their reasonably priced wine list. It is one of the best restaurants in Northwest Connecticut."
    Dined on 1/18/2014
  • "Community table never disappoints. This visit was no exception."
    Dined on 1/17/2014
  • "Beautifully presented and very delicious food. The bread is wonderful (though paying $6 for bread that is not specified on the menu seems very petty). Appreciate the free fizzed water, but not paying for bread. Do a good job with allergy issues. Pleasant staff."
    Dined on 1/16/2014
  • "We are delighted again and again by Community Table. The food is innovative, always delicious, and uses the freshest, local ingredients. On this visit, we had the skate appetizer (seriously wanted to lick the bowl when I was finished), scallops appetizer, duck breast entree, and artic char entree. All were excellent. Dessert, which we couldn't resist, also was excellent and anything but pedestrian. Service just added to the wonderful evening out."
    Dined on 1/11/2014
  • "I had a nice quiet dinner on a Sunday night. The service was great. The staff was very attentive. The atmosphere was cozy and relaxing. Most importantly, the food was delicious."
    Dined on 1/5/2014
  • "I couldn't picture a better place to dine in during a snow storm. The homely feel of the restaurant was the perfect setting, like an elegant lodge. They offered 5 "larger dishes" that I could not make a decision upon, if I had the finances I would go back and try them all. The 2 dishes that we ordered were done to perfection we followed the chefs recommendations for each and they were spot on."
    Dined on 1/2/2014
  • "Local sourcing for all the food leads to fresh flavors and interesting pairings as ingredients are limited by locale. We really enjoyed the local cheeses served with honey, fruit compote, and apples from nearby farms. They saved the best for last with a sorrel custard with green tea leaves, yuzu, and buttermilk ice cream. Extraordinary!"
    Dined on 12/20/2013
  • "We recently had a Christmas celebration with our kids from San Francisco and New York- true foodies all and they were very impressed! It was wonderful as usual!"
    Dined on 12/22/2013
  • "A shared plaas tter of ripe and varied cheeses was exactly the right way to tempt our appetites. The Roast Pork Loin was perfectly cooked and butter tender as I've ever tasted. The venison was equally wonderful with tart & sweet compliments. The roasted root veggies were even better with their tiny bits of crisp bacon. The chestnut puree was a perfect foil for the venison."
    Dined on 12/19/2013
  • "My mouth is still dancing with the combination of flavors and textures. It was a wonderful mind expanding experience."
    Dined on 12/19/2013
  • "I think the chef is the most innovative in the area. The food is very delicious and like nothing anywhere else. This is a real gem and it keeps getting better and better."
    Dined on 12/19/2013
  • "We loved the sheepskin backrests. The menu is unusual with the emphasis on locally sourced food. Where else would you find thyme ice cream or venison tartar with radishes? The staff checked to see if any of us had food allergies and would have accommodated any restrictions if we had needed them. But I was sad not to see any salads on the menu."
    Dined on 12/15/2013
  • "Community Table continues to be one of the finest restaurants in Connecticut, and compared with New York for that matter. The kitchen really brings out the flavors in all the dishes; our sweet potato soup, and the duck and andouille sausage gumbo, were sublime, as was the "red velvet" dessert, an ice cream dessert masquerading as cake, have to see it to believe it. Service was perfect as well, all in all a great evening."
    Dined on 12/13/2013
  • "With the accent on fresh, CT does it again, with another varied menu of beautifully prepared food, I would sum it up this way, the gentleman at the table next to us had never had tartare, but chose the Venison Tartare because if you are going to try it, CT is the place to try it!!"
    Dined on 12/13/2013
  • "Litchfield Hills FINALLY has a restaurant that is worth every penny plus for what is placed on your palate! There were 13 plates between the four of us, and everyone of them was cleaned! Chef Joel Viehland has gone beyond simply rising to the challenge of using local and fresh ingredients to dictate the items on his menu to creating innovative, flavorful plates that are beautifully presented. It's no wonder that Cooking Light named him Small Town Chef for 2013! Though we were quite full from our small and medium plates, I am so thankful that we took the time to sample Tommy Juliano's incredible desserts that were on the menu! I am so happy to have a local restaurant that simultaneously stimulates my mind and palate!"
    Dined on 12/12/2013
  • "Food is outstanding in every way and comparable to NYC's best. So lucky to have this so close to home."
    Dined on 11/29/2013
  • "3rd dining experience at Community Table. First experience several years ago was great. Second experience better than average. Brought a restaurant owner there and he ate a salad that was gritty. Local lettuce not washed properly. He sent an email to CT as an FYI, but no response. Had a soup that was excellent. Not much food and fish was rubbery. Dessert very good, but custard dish was the size of a cookie - $10. Biggest surprise corkage fee for BYOB went from $15 to $25. Although CT is expensive, a great dining experience is worth it. This last experience did not live up to my expectations. I have found other restaurants, in the area, serve a very good meal for less money."
    Dined on 12/7/2013
  • "The cuisine is as good as I have had anywhere. CT is on a par with the best farm to table restaurants in the US with the difference being that they present the food simply and without fanfare, unlike some of the more pretentious farm to table restaurants"
    Dined on 11/30/2013
  • "We found Ct to be exactly as they described. Food was delicious, atmosphere comfortable, service prompt and helpful. Drove some distance for a birthday celebration - glad we did."
    Dined on 11/29/2013
  • "Great food and service. On par with any other great restaurant in CT! Only comment/complaint is that after making a point to go out of their way on their website to state they do not charge for water like some restaurants, they charged for bread! Small charge so not a big deal financially, but poor on the restaurant ethic scale. At least put a small note in the menu stating that there is a charge."
    Dined on 11/18/2013