About Table & Main

Table & Main is first and foremost a place for people to come and enjoy themselves.

That's all any restaurant really is.

No one goes out to eat to have a bad time. You come with friends, you eat great food, you have a bottle or two of wine, and you unplug from "the world at large."

Even if for just those couple of hours between the appetizers and your after-dinner splash of Bourbon, you surrender your troubles and enjoy the hospitality and attention of the restaurant.

Trust us - your worries will still be there when you leave. But while you're here?

Take a load off.

Table & Main inspired by | The Weight by The Band

From:
Ryan Pernice | General Manager

Restaurants have always been "my thing."

I started cooking at age 13 in a small Italian spot in Alpharetta, and, in one role or another, I never really left the restaurant scene.

After graduating from Roswell High School in 2003, I went to Cornell University to study restaurant management. After college, I learned a ton about the science of restaurant operations at Avero, a restaurant consultancy. Most recently, I helped open Maialino, part of Danny Meyer’s Union Square Hospitality Group.

In all, I spent 4 1⁄2 years in Manhattan, tasting, learning, and honing a vision for the restaurant that would become Table & Main. I’m beyond excited to return to my hometown, Roswell, and give this restaurant to the community that got me started.

From:
Ted Lahey | Executive Chef

Years ago, if you’d asked me what I wanted to be when I grew up, I would have told you I was going to be a rock star.

Growing up in Athens, GA, there were certainly plenty of role models for that lifestyle. After moving to Miami and forming a band called Day By the River, it seemed for a while like that would be my life. We released three albums while touring the country over ten years, sharing the stage with Widespread Panic, Blues Traveler, George Clinton, Little Feat and many more.

During that time, I supported myself by cooking in restaurants, working my way up the ladder in several kitchens. I found a great similarity between performing music live and orchestrating a well-run kitchen. There was comfort in knowing that cooks put together different elements to create flavor much in the same way a musician groups notes together to create melody and harmony.

After a tragic accident in 1999, I moved back to Athens and had some time to think about life and what I wanted to achieve. I then decided to focus on my cooking and transition into the kitchen full-time.

I graduated from Johnson and Wales University in Charleston in 2003, and, after graduation, I went to work in NYC for acclaimed Chef Michael White at Fiamma Osteria. Returning to Athens in 2004, I did a stint at Five and Ten with Chef Hugh Acheson before moving to East-West Bistro, where I met my wife Kellie. Together we moved to Roswell to be closer to her family, and I worked in a few restaurants in town. Most recently, I worked as the Executive Sous Chef at Pricci, part of the Buckhead Life Group.

I’m very excited to work with Southern flavors again, bringing a fresh approach to the food I love! When not in front of the stove, I enjoy kayaking, gardening, and spending time with my daughter, Mollie. These days, I strum the guitar just for her.