Washington Post food critic Tim Carman recently spent some time at new Reston restaurant Red’s Table, giving the South Lakes Village Center spot two stars (good).
Carman had a lot to say — most of it good — about the family owned spot that opened in early September. He liked the homegrown roots of owners Matt, Pat and Ryan Tracy, who grew up in Reston. He liked the local beers and house-made baked goods. He praised chef Adam Stein’s creativity.
Said Carman: “Your brain may feast on ethical sourcing, but your palate cares about only one thing: Is the food tasty at this farmhouse-meets-warehouse-meets-boathouse space with views of Lake Thoreau? Mostly yes. Decidedly yes in some cases. Sometimes yes with a caveat. And on one rare occasion, a fork-dropping, entree-ending no.”
Carman gave high marks to the burgers; the east coast take on cioppino; and the unusual calamari appetizer collaboration.
Not faring so well: a pumpkin mornay dip; an overcooked pork chop; and a too-salty pasta dish.
Ryan Tracy says he is pleased with the review.
What’s your own personal review of Red’s Table? Tell us in the comments.