August at the Table

Savoring the last days of SUMMER...

Labor Day Week 

Both Table locations will be the closed the week of Labor Day for annual building maintenance and well-deserved staff vacations. 

Our last day open will be Saturday, September 3, and we will re-open on Tuesday, September 13.


As you know, we love our local partnerships. This month The Table wants to recognize and thank Carolina Bloomers (Randleman, NC) for the fresh flowers that are brought in each week to brighten up our tables.  The flowers are absolutely gorgeous and bring smiles to our faces.

Also, Chelsea Manor Farm provides our chefs with fresh eggs from Siler City, NC.  Remember this delicious dish on our summer menu from last year? Baked egg using pasture roaming egg from Chelsea Manor, fresh spinach, tomato, herbs and goat cheese served with morning greens and fruit. Well, this year at The Table on Elm we are making incredible quiches daily (and tomato pie!) using these local, fresh eggs and fresh market tomato. The Table's chefs are committed to creating quality breakfast dishes with these fresh, local eggs, so come try them out today!

Visit these amazing local farmers at The Asheboro Farmer's Market on Tuesdays, Thursdays and Saturdays.  Check them out on Facebook and make sure to LIKE and FOLLOW them. 

Grab n' go TABLEFARE is available at The Table on Elm daily!

BARISTA'S PICK: Hama Natural Sundried beans

A hello from our baristas:

"It's been a great summer with a lot of really amazing iced coffees and single origins from Counter Culture (Durham, NC). We're excited for the upcoming fall season and the great new coffees we will get to work with, especially the Hama Natural Sundried beans.

This year, the Hama cooperative set out to make the best natural-sundried coffee in their history. They selected coffee cherries from only the highest elevation Rigo community, then meticulously sorted the coffee using impressive techniques not common in Ethiopia. This work resulted in one of the cleanest naturals we have tasted from Ethiopia in recent memory—with crisp notes of raspberry and dried blueberry complemented by a silky body and soft citrus aftertaste (Counter Culture). Click here to read more on the Counter Culture website.

Check in with us at the espresso bar about the special flavors and notes our current roasted beans have. Don't hesitate if you have any coffee questions about brew methods (anything!) to feel free and ask us."

 Justin & Noah


The Table is looking for a passionate and dedicated bread baker with at least 2 years experience to join our creative team of bakers at The Table on Elm.

Email if you are interested:

Or come by and say hi! (227 South Elm Street, Greensboro, NC)



 On Saturdays The Table sells a special Jalapeño Cheddar Loaf. We use it in our Brunch Menu for our beef brisket or pulled pork sandwich.

"It is probably one of my favorites," admits Owner Dustie Gregson. "I have had several people tell me that they buy it on Saturdays and then cross the street to the Farmer's Market to pick up fresh, local tomatoes to make a killer BLT Sandwich. It is also amazing for a grilled cheese."


The Table in Asheboro will soon have a designated pick-up line for carry-out orders and bakery items.  Call in your order in advance, and pick it up at the doorway next to the Market.

The Table
139 S. Church St.
Asheboro, NC 27205

HOURS:   Sunday & Monday           CLOSED
                   Tuesday & Wednesday    7:00am - 2:30pm
                   Thursday - Friday            7:00am - 10:00pm
                   Saturday                             7:30am - 10:00pm

The Table on Elm
227 S. Elm St.
Greensboro, NC 27401

HOURS:   Sunday & Monday          CLOSED
                 Tuesday & Wednesday   7:30am - 3:00pm
                 Thursday - Friday           7:30am - 6:00pm
                 Saturday                           7:30am - 3:00pm

Find us on Yelp: The Table & The Table on Elm

Follow and Like us on Facebook & Instagram!

Photo credit: Nathan Richards, Justin Moore, Anna Naphtali, Montana Lee Photography
Copyright © 
The Table | 2016