Reservations + Private Events

Reservations can be made online or by calling us directly
Jamaica Plain (617) 524-8810, Cambridge (617) 576-5444

Please use the form below to submit private event requests with as much detail as possible.

Book a Private Event

Learn more about booking the Jamaica Plain location or the Cambridge location.

About Ten Tables

What We Believe

true neighborhood restaurant

We’re A True Neighborhood Restaurant

At Ten Tables, we take pride in being a true neighborhood restaurant that supports our local partners and provides a welcoming, comfortable environment, no matter where we open our doors.

Of all the places we’ve dined over the years, both around Boston and abroad, the homey places that feel like a dinner party are the ones that remain most memorable. With that as our guide, our lights are dimmed as an invitation for you to relax by candlelight, and to sit back and enjoy our attentive but unobtrusive service.

We Cook Locally Grown Food

allendale farmer

We shape our seasonal menus around local ingredients grown by farmers we have direct relationships with. Over the last ten years we have been the grateful recipients of many freshly harvested delights. Farmers fresh from the field and fisherman straight off the boat are a common sight in our restaurants. This direct relationship allows us to work with only the finest local, sustainable, and organic ingredients possible.

Same goes with our drinks. We create all of the ingredients that we mix with spirits. Our wine list constantly evolves, giving us the opportunity to share the creations of small, family vineyards that practice organic or biodynamic winemaking. Similarly, we select brewers whose commitment to their craft creates beers to complement nearly any meal we serve.

metro pedal powre

We’re Environmentally Friendly

We also strive to minimize our negative neighborhood and environmental impact. Instead of bringing another loud, dirty, polluting delivery truck to our sites, our produce and dairy deliveries arrive daily via Metro Pedal Power, a bike delivery service serving Boston and Cambridge neighborhoods. We’re doing our part to help our neighbors breathe a little more easily.

Gift Cards

Gift cards are purchasable and redeemable at both of our locations.

*Please note: To add a personal message to your gift card please click “add” next to Gift Options on the following page. Please make sure to include a shipping address if you would like the card sent directly to your recipient.

Please call our JP location (617) 524-8810 or email us directly if you have any questions.

Ten Tables Jamaica Plain

Hours: Mon-Sat 5:30-10pm, Sun 5-9pm


Oyster Sundays
From 3pm to 5pm! (available on the bar side only)
"Beerger Mondays"
At the TT Bar have our delicious TT Burger and a choice of Beer for $18
Tuesday Wine Dinners
Each week a different region. 4 courses of food paired with 4 wines for $49/person
Fall into Thursdays at the Bar
Our Pasta of the Day & glass of house wine for $15 (available on the bar side only)

November 3 : Southwestern France

November 10 : Italy with Gemma Ianonni, Importer of Natural Wines

November 17 : Unusual & Uncommon Grape Varietals

November 24 : Beaujolais

Parking + Directions

Street parking is available.

Private Dining

For 12 years, Ten Tables has been at the forefront in accommodating guest requests for private dining space and off premise events. The combination of classic and contemporary décor in the bar side & the dining room offers a distinctive setting for a variety of events, from cocktail parties, business events and celebrations to luncheons and weddings. Depending on the size and style of the occasion you can host your event in one room or book both for a full restaurant buy-out.

Each event is personalized and based on the guest’s individual needs, including but not limited to, menu selection (cuisine and wine), specialty cakes, floral arrangements, and AV equipment. As all aspects of your special occasion are customized, we are easily able to accommodate any special requests.

Reserve the Jamaica Plain location for private dining.

Contact Information

Feel free to give us a call at (617) 524-8810 if you’d like to schedule a reservation or ask us any questions.

You can email us at 10tables@gmail.com.

Follow Us:


stan hilbert

Stan Hilbert

General Manager/Beverage Director

After moving to the United States from France, I have worked in the restaurant industry for more than a decade. My experiences have included a diverse variety of environments, including a small neighborhood café in Mission Hill, a fast-paced wine bar and bistro in downtown Boston, and most recently at L’Espalier as a server and sommelier for over six years.

Following all of these experiences, I wanted to work in an atmosphere that would allow me to combine my training in fine dining with my knowledge of wine in a small, warm, neighborhood atmosphere. I wanted to return to my roots, and create memorable, honest dining experiences for guests.

Ten Tables is a place that allows me to do precisely this. It is a welcome challenge to create a unique and always-changing wine list to complement the evolving menu of Chef Eric Cooper. I am always seeking out opportunities to do something new and different; Ten Tables has given me a place to unleash my creativity, serve delicious, carefully executed food, and provide attentive service to complete the experience.

eric cooper

Eric Cooper

Executive Chef

I’ve been pursuing food for very nearly two decades now in a global chase that has found me working, teaching and studying the the native cuisines in some twenty-five countries or extranational territories on seven continents and occasionally in international waters. With a culinary career that spans the globe from the gastronomic capitols of New York City, London, Paris and Madrid to the forested islands of Downeast Maine and tree-lined neighborhoods of Boston to the dusty townships of South Africa, mountainside Tibetan refugee camps of northern India and frigid aimags of western Mongolia to the icy wastes of Antarctica and steep rolling seas of the Drake Passage I can confidently lay claim to a uniquely broad understanding of food and why we eat it.

After three years at Ten Tables in Jamaica Plain and busy season in Provincetown I am now moving on to take charge of the kitchen here bringing with me a deep understanding of traditional New England cooking born of a childhood spent living in and travelling the region and eventually running a thriving restaurant near Acadia National Park in Maine. This part of the world produces some distinct and delicious flavors in its oceans farms and forests and I’m looking forward to bringing those to you here in JP.

Ten Tables Cambridge

Hours: Mon-Thurs 5:30-10pm, Fri-Sat 5:30-10:30pm, Sun 5-9pm


3 for $38 Sunday Suppers
3 course prix fixe menu featuring dishes from our current a la carte menu as well some classic TT Cambridge dishes
$1 Oysters at the Bar
available Monday-Friday 5:30-7

Parking + Directions

Please take a look at the Parking Spaces Map we’ve made to get a better idea of where you can park. Meanwhile consider these parking tips:

  1. Ten Tables patrons may park in one of the first four spaces in the lot — look for the TT sign at the end of the space. If these spaces are full please come inside and speak to the host about additional spaces nearby.
  2. Please don’t park anywhere else in the Craigie Circle lot — you will be towed.
  3. Continue to the end of Craigie Street, where it runs into Brattle Street and park on Brattle Street in front of the white Armenian Church. There is unrestricted parking here for about 15-20 cars. Also, you can drive past the Church on Brattle Street going toward Harvard Square. There are additional spaces on the left side of Brattle Street between Mercer Cicle and Willard St.
  4. Park in the loading zone alongside the brick schoolhouse on Parker St., adjacent to the intersection with Buckingham St. (which is off of Craigie St.) There is unrestricted parking here for 10-15 cars.
  5. The Sheraton Commander (2 blocks away on Concord Ave) often has available spots in their parking lot.

Private Dining

Thank you for considering Ten Tables Cambridge for your special event. We have options for 25-40 people.

graphic__cambridge--private-dining (2)

Reserve the Cambridge location for private dining.

Contact Information

Feel free to give us a call at (617) 576-5444 if you’d like to schedule a reservation or ask us any questions.

You can email us at 10tablescambridge@gmail.com.

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Benjamin Lacy

Executive Chef

Executive Chef Benjamin Lacy is a fully engaged culinarian who’s diverse cooking talents and passion for food is what inspires the menu and culture at Ten Tables in Cambridge. He is intensely involved in the preparation, presentation and flavor array of all of his dishes. Among his specialties are varied selections of charcuteries, smoked meats, pastas and braises. His favorite meals to prepare and enjoy are hearty comfort foods like stews, cassoulets, and roasts.

Lacy’s curiosity of food started at the age of four. Being the first to arise in his household, he started experimenting in the kitchen and quickly learned how to make breakfast for himself. His Chinese mother and Irish American father exposed Ben to a wide variety of both conflicting and complementary flavors and cultures. A large multi-cultural extended family and an always-filled kitchen have cultivated in Ben a love of eclectic cooking.

He pursued this culinary interest part-time while attending Providence College, working as a summer grill cook at the Hopkinton Country Club where, his early dalliance with life as a chef took root. While completing his economics degree, Chef Ben maintained an on-campus cooking and bakery position. At the same time, he rose through the ranks at the Country Club during the summers and weekends. When he emerged as a magna cum laude PC graduate with a Bachelor of Arts degree, he had acquired valuable hands-on training in both cooking and baking, making him an attractive addition to Sel de la Terre at the Natick Collection.

Lacy took a job at Sel de la Terre in Natick where he was able to nurture his passion for food under the watchful eyes of Chef Frank McClelland, Chef Geoff Gardner and Chef Daniel Bojorquez. Lacy worked his way up from line cook to sous chef before leaving in 2010 to pursue an opportunity with the Aquitaine Group at Union Bar and Grille as Executive Sous Chef.

Lacy joined the team at Tastings Wine Bar and Bistro in 2011 where he assumed the position of Executive Chef.   At Tastings, Lacy focused exclusively on providing the best farm fresh ingredients to his guests.  He developed and nurtured relationships with local farmers and community organizations.  He also worked with the local YMCA to cultivate their Healthy Futures program.

This passion continues in the kitchen at Ten Tables where Lacy insists on extending the boundaries of local cuisine.These collective experiences have fueled his unending and colorful imagination in the kitchen.  Lacy promotes the use of locally grown farm fresh ingredients to deliver a dining experience reflecting the fresh flavors of New England. He participates in Massachusetts and Rhode Island sustainable food co-ops and locally sources the restaurant’s organic produce, eggs and poultry.

For Chef Lacy, kitchen life is learning about good food, preparing it in a way that celebrates its truest flavors and sharing it with his guests.

Cassie Messmer

General Manager

A Chicago native, Cassie Messmer now heads the service team at Ten Tables Cambridge as General Manager. A passion for sustainable, farm to fork eating and drinking has always been a staple of her philosophy.
Born in Downers Grove Illinois, she spent much time on her aunt and uncle’s farm where she was first exposed to sustainable agriculture. She made her way to the Boston area at the age of 8, and it wasn’t until about ten years later that she was bitten by the restaurant bug.

Cassie took a job at the age of 19 working as a hostess for the Back Bay Restaurant Group. She quickly climbed the ladder progressing to server, bartender and eventually floor manager. After several years of progression, she took the opportunity to join the opening teams of several Brookline and Brighton area restaurants. She soon landed a position working for Phillip Aviles at Masa as the Assistant General Manager. Her driving passion and work ethic led her to the General Manager role less than a year later.

That same work ethic and passion brought her to the small neighborhood bistro that is Ten Tables Cambridge in the winter of 2014. Her passion for local, sustainable food, wine and beer made this the perfect fit. As she sees it; this is home. She extends the same hospitality and generosity to each guest as if they were guests of her own.

Phil Coulson III

Sous Chef

Bio & photo coming soon