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.

Your worries will still be there when you leave. But while you’re here? Take a load off.

With more than a decade of experience in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence as owner and operator of Table & Main | a southern tavern, a charming neighborhood restaurant situated in the heart of historic downtown Roswell, Ga. Setting a confident vision for his restaurant’s success, Pernice enjoys running a restaurant where creativity and business work hand-in-hand.

Raised in Roswell and a proud graduate of Roswell High School, Pernice most recently helped open Maialino, a Roman-style trattoria in New York City’s Gramercy Park neighborhood from award-winning restaurateur Danny Meyer of Union Square Hospitality Group. Lauded with top accolades by Forbes, Esquire Magazine, New York Magazine and The New York Times since its November 2009 debut, Maialino set a high standard for Pernice’s dream of opening his own restaurant. Prior to opening Maialino, Pernice gained valuable experience in restaurant consulting at Avero, LLC, an innovative business-intelligence company catering to the country’s top restaurateurs.

After working in several local Roswell restaurant kitchens throughout high school, Pernice moved from Roswell to New York to attend Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. He moved back to Roswell in February 2011 to launch Table & Main with executive chef Ted Lahey. Building on the restaurant’s hyper-local focus, Pernice created a food-driven wine program and Roswell’s first bourbon bar featuring a robust list of more than 40 bourbons, ryes and American whiskeys.

Pernice lives in Roswell and enjoys exploring the dining scene in and around Atlanta, sharpening his bocce ball and pool table skills with friends and attending local concerts.

Ted Lahey raises the bar on upscale American cuisine by focusing on simple, seasonal and Southern-inspired dishes as executive chef and co-owner of Table & Main | a Southern Tavern. With more than 20 years of experience in the culinary field, Lahey incorporates fresh local ingredients sourced from nearby Georgia farms, artisan bakers, creameries and purveyors into his homey neighborhood restaurant while calling on his travels and experiences for inspiration.

After graduating from Johnson & Wales University’s culinary arts program in 2001, Lahey began his career as a line cook at Fiamma Osteria in New York City, where he refined his techniques and palate under acclaimed chef Michael White. His time spent there heavily influenced his view of food, profoundly shaping his approach to cooking and using ingredients. Lahey later worked at nationally recognized chef Hugh Acheson’s Five & Ten in Athens, Ga., and South City Kitchen in Atlanta, Ga. He then was stationed at Relish in Roswell, Ga., as the chef de cuisine, where he was featured on the Food Network’s hit show “The Best Thing I Ever Ate” for his fried black-eyed peas. Prior to opening Table & Main with partner and owner Ryan Pernice in August 2011, Lahey served as sous chef at Pricci, a celebrated dining destination from Buckhead Life Restaurant Group. A native of Athens, Ga., Lahey currently lives in Alpharetta with his wife Kellie and daughter Mollie.

Table & Main sources fresh goods and ingredients from nearby Georgia farms, artisan bakers, creameries, breweries and other local purveyors. Here is a list of neighbors we’re currently supporting: