Cheshire's Culinary Gem: Common Table Redefines Modern American Comfort Food

Nestled in the heart of Cheshire, Massachusetts, a new restaurant is making waves in the local dining scene. Common Table, a collaboration between partners CJ Garner and Marcus Lyon, has quickly become a destination for those seeking a unique and elevated take on "modern American comfort food." With a streamlined farmhouse aesthetic, a curated soundtrack, and a menu that showcases Garner's culinary expertise, this establishment is transforming the sleepy town into a vibrant hub of gastronomic delight.

Elevating the Everyday: Common Table's Innovative Approach to Comfort Cuisine

Transforming a Forgotten Space into a Culinary Oasis

The journey to Common Table's success was not without its challenges. The space, once a makeshift storage area for its owner, had to undergo a complete renovation to become the sleek, welcoming restaurant it is today. Garner and Lyon, along with Garner's father and friend Bob, worked tirelessly for five months to install new plumbing, heating, cooling, and electrical systems, as well as a host of new kitchen equipment. The transformation included building a wall to serve as the bar's backdrop, removing the drop ceiling, and vaulting the ceiling over half of the dining room. The result is a space that seamlessly blends modern farmhouse charm with an inviting, cozy ambiance, creating the perfect setting for their culinary creations.

Garner's Culinary Pedigree: From McCann to the CIA and Beyond

CJ Garner's journey to becoming the driving force behind Common Table has been a long and rewarding one. After graduating from McCann Technical School with a culinary arts degree, Garner furthered his education at the prestigious Culinary Institute of America in Hyde Park, New York. He then gained valuable experience through internships at The Old Inn on the Green in New Marlborough and running the cafe at Jacob's Pillow in Becket. For the past decade, Garner has been heavily involved in local favorites Public Eat and Drink in North Adams and its sister restaurant, District, in Pittsfield, honing his skills in both the kitchen and the dining room. This wealth of experience has now culminated in the realization of Garner's long-held dream: to open his own restaurant, and the opportunity presented itself when he saw the "For Lease" sign on the shuttered building in his hometown.

Crafting a Culinary Experience: Common Table's Innovative Menu

The menu at Common Table is a testament to Garner's culinary prowess and his commitment to serving "good food." The dishes are both inventive and familiar, with a focus on using high-quality ingredients to create a dining experience that leaves guests feeling satisfied and content. From the scallops served on a bed of coconut-lime jasmine rice, topped with a sweet Korean barbecue sauce and accompanied by garlicky spinach, to the bone-in pork chop served with rhubarb compote and creamy polenta, each plate is a masterful blend of flavors and textures. The meal is often punctuated by a stunningly tasty curried carrot bisque, featuring chickpeas for a complementary texture and a touch of chili oil for a hint of heat.

Catering to All Tastes: Common Table's Diverse Dining Options

Common Table's menu caters to a wide range of tastes, with both lunch and dinner offerings. The lunch menu, served Thursday through Saturday, features a pared-down version of the dinner menu, including dishes such as steak and fries, fish and chips, BLT tacos (with confit pork belly), and a variety of salads, as well as a spinach, onion, and cheddar quiche. Burgers are available throughout the day, ensuring that there is something to satisfy every craving. The dinner menu, which changes at least somewhat on a weekly basis, offers several entrees, allowing for frequent visits by local patrons who have already established a "really strong base of regulars" in the restaurant's first month of operation.

Elevating the Beverage Experience: Common Table's Curated Cocktails and Craft Brews

Garner and Lyon have also placed a strong emphasis on the beverage program at Common Table, ensuring that the dining experience is complemented by quality beer and wine. Four taps pour local beers from East Rock, Jack's Abbey, Big Elm, and Beer'd Brewing, with additional local breweries represented in nearly a dozen cans. The wine list is small but varied, with ten wines available by the glass, all at modest prices. The cocktail program, overseen by Marcus Lyon, features signature creations like the Tortured Poet, a nod to Taylor Swift and a variation on a gin fizz made with blackberry syrup. The house-made syrups, including mint and basil, also feature in the Strawberry-Basil Marg, a refreshing take on the classic margarita.

Expanding the Experience: Common Table's Outdoor Lounge Plans

As Common Table continues to grow and establish itself as a local favorite, Garner and Lyon have plans to further enhance the dining experience. By the fall, they hope to create an outdoor lounge area where guests can enjoy a cocktail after work, while waiting for a table, or for a late weekend night out. This addition will provide an even more inviting and versatile space for patrons to savor the culinary and beverage offerings that have already made Common Table a welcome addition to the Berkshires dining scene.