In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting a Bib of the Week; we're sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s Laotian bites in the nation's capital or Jewish delicacies in New York, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
For many people, Table & Main in Roswell is more than just a restaurant—it's a neighborhood institution. The restaurant first opened in 2011, during a time when great restaurants were largely centralized in Atlanta. For those who didn't want to trek to the city, Table & Main served as a quality alternative.
"Our goal was to provide a neighborhood clubhouse where friends and neighbors could find an urban quality experience in cuisine and hospitality right here in Roswell," explains Ryan Pernice, the owner of Table & Main.
Since then, the restaurant has been transformed into a neighborhood hotspot filled with seasonal and delicious Southern dishes like asparagus bisque and fried chicken.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from Pernice and Chef Woolery “Woody” Back about what you need to know before you go.
What is the dish to order at Table & Main?
Woody: Our fried chicken! We halfway joke that it's the dish that got us through our COVID struggle with takeout sales.
Fried chicken is by far our biggest seller for a reason. We specifically use Springer Mountain chickens from here in Georgia. We place them in a simple salt-sugar brine overnight, then dredge in buttermilk and a seasoned flour/cornstarch mixture before putting into our pressure fryer. The pressure fryer is key to sealing in the juices while maintaining a crunchy texture. Guests receive half a bird with whatever accompaniment they would like, although I usually suggest the mac 'n cheese, which uses a three cheese blend.
What price range can customers expect at Table & Main?
Pernice: Guests can absolutely enjoy a three-course meal at Table & Main for less than $40, particularly on Mondays when we feature a prix fixe menu of our most popular items for just $35. One of my favorite items is our $19 burger using ground beef from Stone Mountain, GA. We also have higher priced entrees we're very proud of, like prime wagyu NY strip from Georgia's own Chatel Farms at $64.
When is the best time to stop by?
My favorite season at Table & Main is Fall, specifically November. We've got our pumpkins out, there's a slight chill in the air. I'd drink a bourbon by our patio fireplace and order Chef's cold-smoked pork chop. That's a good day!
What was the idea behind Table & Main?
Pernice: The restaurant's inspiration came from a song called "The Weight" by The Band. It's quite a popular song with a famous chorus: "Take a load off, Fanny. Take a load for free. Take a load off, Fanny. And put the load right on me." In the song, a traveler roams through towns where he's just looking to relax and "find a bed." Instead people along the way ask for one more favor, adding more weight to his burdens. As a young man dreaming of the restaurant I'd like to open one day, I wanted to build a place where that person could finally "rest his head," as the song says. Great neighborhood restaurants ask very little of you, only that you relax and trust our care and hospitality for a while.
How would you describe your approach to food and cooking?
Woody: Our approach to cooking is "simple, seasonal, and Southern" with a neighborhood-luxury feel highlighting local farmers and artisans to ground diners in a sense of place.
How did you conceive of a menu that is delicious yet good value?
Woody: My "simple, seasonal, and Southern" mantra guides me when I sit down to write a menu. My mother always used simple, inexpensive ingredients to make restaurant-worthy dishes at home. That skill translates well to Table & Main with items like pinto beans, collard greens, and braising less expensive meats. I mean everyone ate fried chicken growing up, rich or poor! Table & Main serves comfort food, elevated.
How have you been able to maintain your standards with the cost of ingredients going up?
Woody: I am on the phone with purveyors every day finding the greatest value for our guests that also fits our business needs. Developing long-term relationships and true partnerships with local farmers and artisans also keeps costs lower, as we're able to work together to benefit everyone. For instance, maybe a farmer we've supported for over a decade has an abundance of a certain crop. We can be flexible on our menu to take advantage of that product and showcase the farmer at the same time.
Hero image: Randi Curling / Table & Main
Thumb Image: Iain Bagwell / Table & Main
