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New restaurant Table opens in North Liberty

Table is open in North Liberty and features rustic, farmhouse-inspired cuisine, premium cocktails and an all-Iowa beer list.
The staff of the Table restaurant gather for a photo by the bar. The new restaurant’s menu features classics, like steaks, chops, burgers and sandwiches, and also highlights many vegan, vegetarian and gluten-free options. (contributed photos)

NORTH LIBERTY– A new restaurant has opened on North Liberty’s west side.
The Table restaurant offers many classics, as well as vegan, vegetarian and gluten-free options, while frequently sourcing from local producers. The ownership is made up of seven local entrepreneurs.
Many safety measures were implemented to ensure the safety of guests, staff, and community members, according to a press release.
Table opened July 7 at 575 Cameron Way in North Liberty, the former location of Beerburger, and patrons may visit the website at www.tableiowa.com.
The menu features classics, like steaks, chops, burgers and sandwiches, and also highlights many vegan, vegetarian and gluten-free options. General Manager Ian Mitchell and Executive Chef Ryan McLaughlin are passionate about delivering exceptional locally sourced food, remarkable service and a safe, beautiful and family-oriented experience, the press release noted.
“I buy local from local producers not only to support local but because it’s the best and freshest produce I can get,” McLaughlin said. “We know and trust the farmers, we know and trust the team at Field to Family and we know it will help us keep our promise of serving phenomenal dishes to our guests.”
Opening a restaurant during a global pandemic is certainly not ideal, but the ownership, including Ryan and Colleen Bell, Jesse and Becca Bender, Tim and Tricia Carty, Mitch Crandall, Amy and Darren Jenson, Paul Park, and Bobby and Kayla Thompson, are adamant about safety. Bobby Thompson has been in constant communication with Johnson County Public Health to ensure all safety protocol is followed in the dining room, on the patio, in the kitchen and for carryout service.
The mission of the restaurant is to provide an exemplary dining experience from start to finish. The owners and management strive to deliver a family-oriented atmosphere for guests and staff alike and plan on giving back by providing access to a private meeting room for area non-profits.
“We made it a priority from the very beginning we would open when, and only when, we could provide an experience that feels like home,” the owners stated in the release. “Health and safety are a big part of that, from wearing masks to temperature checking all staff and installing numerous hand sanitizer stations, we want to go above and beyond to make people feel safe, celebrated, and welcome.”
Led by Mitchell, the staff is a fantastic mix of experienced restaurant veterans and young, excited employees new to the service industry. Mitchell preaches inclusion, pride and joy among the most important ingredients to providing a great place to work and dine.
“Our team is truly united and we strive to get better every day to make sure that we’re creating the best possible environment for our guests,” Mitchell stated. “We will learn and grow and do things in a fresh way to keep our guests coming back again and again.”