Table 6

[JWest]

Aaron Whitcomb of Table 6 was a guest chef of Kansas City's The American Restaurant for the 11th Annual Friends of James Beard Benefits Dinner...

http://www.jamesbeard.org/events/out_of_ho...06/01/001.shtml

[JWest]

This was my 5th visit to Table 6 and after leaving Denver for about 8 months and coming back to a new chef I am confident in saying that they haven't really missed a step.

The food is obviously different but in the same style.

Foie Gras with Lemon Curd and Dried Apricots

Foie Gras was nice but I was dissapointed in having such a small portion of seared Foie Gras...I don't understand chefs being so afraid of giving a nice chunk of foie especially being seared. Torchon or pate, I could see why because of its compact-rich like characteristics.

The rest of my meal is on my flickr account here

We sat at the community bar table since it was packed (as it always seems like that!) and it really didn't change the experience that much...so that would be my reccomendation if you aren't able to get a table. Service was great as usual, just very friendly and helpful with wine pairings/menu selections.

[Robin Meredith]

Ate at Table 6 for the third time last night and, after a stellar first visit and a pretty decent second visit, came away extremely disappointed. First course was an arugula risotto with wild mushrooms, parmigiano reggiano (sp?), and saba. A really troublesome little plate of food - the mushrooms had an unpleasant earthy flavor bordering on metallic, the risotto was extremely inconsistent (excessively creamy on one bit, a bit al dente on the next), and the large parmigiano flakes on top just soaked up the saba and became kind of nasty.

Main course was a nice piece of duck confit with walnuts, pears, grilled endive, and (here's the rub) allegedly some sort of blue cheese, but the cheese in the dish was distinctly orange, not very well integrated, and regardless of whether or not it was some kind of blue-veined cheese it just didn't integrate well with the rest of the ingredients. This was a near success, since all the other elements were nice, but the cheese just didn't work.

This may have been a new menu, since there were some inconsistencies between the blackboard menu and the printed menu, so things may improve with time, but last night was just not a great showing.