ads pixel

Blog

Welcome to the official blog for Babcock Ranch! Here, you'll find stories about Babcock, solar power, nature, innovation, or anything we think would be cool to share! Something you'd like to see? Let us know!

An Interview with Table & Tap at Babcock Ranch

An Interview with Table & Tap at Babcock Ranch

Bring your appetite to Babcock Ranch. Foodies can now pin another restaurant on their culinary map when they visit Table & Tap, the new widely acclaimed dining establishment that recently opened at Babcock Ranch. It’s a destination restaurant with a vibrant farm-to-table menu and another reason why you should consider visiting Babcock Ranch, the new solar-powered city under construction near Fort Myers.

Whether it’s a casual lunch date with friends and family or you’re celebrating a special occasion, Table & Tap’s inviting atmosphere and friendly staff will make you feel welcome.

Want to know more about Table & Tap? Here are answers to your questions so you can prepare for your visit.

Q: Where is Table & Tap located?

A: Table & Tap is located at Founder’s Square, the downtown area of Babcock Ranch. The address is 42680 Crescent Loop. From Fort Myers, take State Road 31 north to Babcock Ranch and follow the signs to Founder’s Square. The entrance to Babcock Ranch is well marked so you won’t miss it.

Q: Do I need a reservation?

A: No, you don’t need a reservation. But you can call ahead at 941-235-6900 and we’ll be happy to accommodate any request.

Q: Who is the chef at Table & Tap?

A: Chef David Rashty recently helped open Table & Tap as the executive chef. A graduate of the prestigious International Culinary Center in New York City, Rashty most recently served as the chef de cuisine at Jack’s Farm to Fork restaurant at the Pink Shell Beach Resort & Marina in Fort Myers Beach. He also served as a line cook at Jean-Georges in New York City where he worked with James Beard award-winning pastry chef Johnny Iuzinni. You can read an interview of Rashty with the Fort Myers News-Press here:

Q: What is Chef Rashty’s culinary strength?

A: While he was at the Pink Shell, Rashty created a successful farm-to-table restaurant concept. The farm-to-table idea is to serve locally growth food by purchasing it directly from the producer, tracing the source of the food so that its freshness is certain. During his tenure at Pink Shell, Rashty developed strong relationships with ranchers and farmers to source local produce. On the menu, diners will find locally grown, non-GMO produce selections that vary seasonally. This fits into Babcock Ranch’s vision to promote environmental and economic sustainability.

Q: What kinds of savory dishes are on the restaurant’s menu?

A: For those who prefer small plates, the menu includes butternut squash soup, miso-braised pork belly and chicken wings. Those who prefer salads have several to choose from, including roasted beet salad, watermelon salad and arugula salad. Entrees range from duck breast to beer can chicken, braised short ribs, shrimp and grits or a signature burger.

Q: What are the prices of items on the menu?

A: Prices range from $6 to $16 for small plates, $7 to $12 for salads and $14 to $33 for entrees.

Visit Table & Tap at Babcock Ranch

We’d love to invite you out to Table & Tap to experience the farm-to-table dining experience! You can find us in Founder’s Square at Babcock Ranch, just adjacent to Woodlea Hall.

For more information or to make a reservation, give us a call at (941) 235-6906.