The North Table has quietly turned the patio at Milk & Honey Ciders in St. Joseph into something of a low-key special-occasion spot, serving chef-driven, seasonal plates alongside cidery pours. The residency leans on scratch cooking and farm-forward ingredients, with the menu built to be friendly to gluten-free and dairy-free diners. Locals have been finding their way to the patio since the kitchen fired up this spring.
Hours and where it sits
The North Table operates as the resident kitchen at Milk & Honey Ciders from April through October, syncing its schedule with the taproom. That means service runs Tuesday through Thursday from 4 to 9 p.m., Friday and Saturday from noon to 9 p.m., and Sunday from noon to 6 p.m., according to Milk & Honey Ciders.
Menu highlights and service
The menu leans Midwest-forward comfort with a chef-y twist, featuring fried chicken, Korean chicken wings, garlic-charred broccoli, corn ribs and a rotating mushroom flight, with most dishes built from scratch. Gluten-free and dairy-free options are part of the regular lineup, according to St. Cloud Times.
Chef, sourcing and community
Owner and chef Dennis Hogenson, who started cooking about a decade ago and first launched The North Table as a food truck, says the team makes nearly everything from scratch and aims to source roughly 20 to 25 percent of ingredients locally while foraging about 7 percent. “The restaurant has received a tremendous outpouring of support from the local community,” Hogenson told St. Cloud Times.
How to visit
Service is full table service, with staff running plates out to the patio so guests can stay put with their cider. The North Table posts sample menus, ordering details and contact information on its website. For the latest offerings, or to ask about booking and catering, visit The North Table.
