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
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.
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.
Our Founder
Krista Kranyak, Owner/General Manager
When I was just 12 years old, I worked at a local farm near my hometown in Connecticut. It was here that I first learned the process of growing food, picking food, and what it means (and what it takes!) to eat from ground-to-plate. I worked there on the farm until taking my first restaurant job at 15.
Starting with these early experiences and throughout the career I have created, I have believed strongly in the merits of supporting local, organic farms and the philosophy of ground-to-plate as the best way to eat. Simultaneously, my love for travel has taken me around the world, and small European restaurants in particular have inspired me. I brought those many fine meals experiences back home stateside with the dream of replicating them here in the Boston area.
In 2002, I founded Ten Tables and opened my first location in the Jamaica Plain (“JP”) neighborhood of Boston. I was the only waitress for those initial ten tables, with a vision to create a space where every aspect of the dining experience had been carefully considered with passion and care. In 2009 I took over the space directly adjacent to the original Ten Tables JP and opened a homey but stylish bar. The bar space at Ten Tables JP serves our dining room cuisine and also offers its own delicious bar menu focused on our homemade charcuterie, pastas, and cheeses.
I am ecstatic that Ten Tables has become so loved, and I am deeply grateful for the national attention we have received in Food and Wine, GQ, and on the Rachel Ray show, as well as plenty of local accolades that include being a three-time “Best of Boston” winner in Boston Magazine.
My goal from the beginning was to create and sustain authentic “neighborhood spots” with a relentless focus on local and organic foods combined with the highest level of service. Thank you for supporting Ten Tables, and for those of you with whom we’ve not yet had the opportunity to dine, I extend a personal welcome to join us soon at Ten Tables JP.
Photo Credit: Laura Barisonzi
Careers
Ten Tables strives for every diner’s experience in our spaces to be relaxed but refined while enjoying a delicious, memorable meal.
At the heart of each Ten Tables location you will find a talented, knowledgeable staff whose individual experiences create a well-rounded team united around a common passion: Food.
We are always interested in hearing from energetic, dynamic individuals who share our philosophy and seek an opportunity to join a top-notch crew. Ten Tables offers a supportive team-approach working environment, flexible hours and a competitive salary & benefits package.
If you’re eager to learn, passionate about food, service, and beverage, and serious about building a career in the restaurant industry, we’d like to hear from you.
Please forward a cover letter and resume to the location for which you’d like to apply:
Hours: Mon-Thu 5:30-10PM, Fri-Sat 5:30-10:30PM, Sun 5-9PM
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Specials
$1 Oyster Sundays
At the bar only, from 3pm to 5pm, by the dozen or 1/2 dozen
Sunday Supper
$39/person
Your choice of 3 courses
Beerger Monday is back!
$15/beer and burger
At the bar only, our burger crafted with 6 oz of grass fed beef, cheddar, bacon, garlic aioli and your choice of a draft beer.
Pasta Thursdays
At the bar only, our pasta of the day & glass of house wine for $15
Monthly Wine Dinners
$59/person
Last Tuesday of every month, 4 courses paired with 4 wines
2/25: Latin Wine Dinner 3/31 Italy 4/28 Alsace 5/26 Provence
Menu
Dinner Menu
Ten Tables specializes in traditional cooking techniques. Our pastas are hand made daily. Meats and sausages are cured on the premises. We make our own pickles & preserves. The wines on our list are either organic, biodynamic and/or natural. Whenever possible we use and support our local farmers. Enjoy your meal!
Tasting Menus
Chef's Whim Tasting Menu
4 Courses, Offered Only to Entire Parties
OMNIVORE49
VEGETARIAN 39
With a Wine Pairing +$25
Shared Plates
HOUSE MADE DINNER ROLLS
Honey Butter3
CHEF'S BOARD
Chef's Choice of Two Meats, Jams, Pickles, Mustard, Toast16
CHEESE BOARD
Chef’s choice of 3 or 5 cheeses from the Boston Cheese Cellar in Roslindale, Crostini, Traditional Accoutrements20/30
VEGETARIAN BOARD
Sweet Potato Hummus, Baba Ghanoush, Yellow Pea Hummus, Pickles, Mix Nuts, Olives16
2014 “ULTRA VIOLET” SYRAH, DOMAINE REVEILLE, ROUSSILLON, FRANCE
66
2017 GAMAY, JULIEN SUNIER REGNIE, BURGUNDY, FRANCE
48
2016 CHATEAUNEUF DU PAPE, DOMAINE CABOTTE, FRANCE
62
2014 SHIRAZ, CABERNET SAUVIGNON, PETIT FRERE, RAITHBY, SOUTH AFRICA
49
2014 PINOT NOIR, TRAMIN, ALTO ADIGE, ITALY
64
2014 LAGREIN, TRAMIN, ALTO ADIGE. ITALY
59
Dessert
$9 each or $15 for any 2
LEMON TART
Candied Lemon, Whipped Cream
WARM CHOCOLATE CAKE
Earl Gray Tea Ice Cream
APPLE COBBLER
Caramel Sauce, Vanilla Ice Cream
ONE 'PERFECT' CHEESE
Traditional Accoutrements, House-Made Crostini
10
Coffee & Tea
FRENCH PRESS COFFEE 4
MEM TEAS 4MINT, MASALA CHAI, ROOIBOS, CHAMOMILE FLOWER, GREEN JADE
After Dinner Drinks
After Dinner Drink
DUBONNET ROUGE 10
LILLET ROSE 10
Amari
20 types to choose from
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.
Our dining room features an inviting open kitchen which creates a homey, intimate atmosphere as if you were hosting a dinner party in your own home. It accommodates up to 26 people comfortably.
Booking Costs
Friday & Saturday 5500 plus tax & gratuity
Sunday-Thursday 4000 plus tax & gratuity
Our bar at the JP location can accommodate 16 people seated at our high top tables for dinner or 30 people standing for cocktails & hors d’oeuvres.
Booking Costs
Friday & Saturday 3500 plus tax & gratuity
Sunday-Thursday 2500 plus tax & gratuity
An event coordinator will work with you to design the ideal menu for your event. Chef Eric Cooper’s seasonal cuisine complements any celebration.
The dinner selections change frequently, allowing us to present you and your guests local and organic ingredients. As always our dishes are created with enthusiasm and care to provide you with a most memorable experience. Prior to your event, we will review our current menu options and make selections that best suit the theme of your occasion.
We are happy to accommodate special requests, including specialty cake and vegetarian options. We are more than happy to work with any dietary restrictions as well as allergies in your group so that we can prepare alternative menu selections in advance.
Wine
Ten Tables features an extensive selection of fine wines from around the world. The wine list is updated frequently and may change according to availability. We recommend you pre-select wines as early in the process as possible to ensure your requests can be fulfilled. By request, a sommelier is available to provide assistance.
Instead of charging a room fee, a menu priced per person, wine & beverage etc… we offer an all inclusive package. There will be no surprises, no hidden charges, no fear of any costs adding up like cocktails or wine. It’s easier and more stress free for our guests to know they can have anything they would like included in our pricing packages. Our restaurant is yours for the night to use as you please.
Our bar at the JP location can accommodate 16 people seated at our high top tables for dinner or 30 people standing for cocktails & hors d’oeuvres
Friday & Saturday 3500 plus tax & gratuity
Sunday-Thursday 2500 plus tax & gratuity
Our dining room features an inviting open kitchen which creates a homey, intimate atmosphere as if you were hosting a dinner party in your own home. It accommodates up to 26 people comfortably.
Friday & Saturday 5500 plus tax & gratuity
Sunday-Thursday 4000 plus tax & gratuity
