Table, Donkey and Stick takes its name from a Brothers Grimm tale about three brothers and the magical objects they're given, one of which is a table that sets itself with food. Matt Sussman conceived the restaurant around that idea of gathering, modeling it on the berghaus and auberge de montagne — the mountain inns that offer refuge to hikers across the Alps.
The kitchen cooks seasonal dishes drawn from the mountain cuisines of France, Italy, Switzerland, Austria, Germany, and Slovenia, with a rotating selection of charcuterie and artisan cheeses. Bread and charcuterie are made in-house, and the kitchen works with local farmers and whole animals when possible.
The beverage program leans into the same Alpine framing: small-production wines from regions around the Alps, beers from Austria, Bavaria, and the Midwest, and a selection of eaux-de-vie and schnapps available by the glass or in flights, alongside seasonal cocktails built with house-made tonics and syrups.
Michelin has awarded Table, Donkey and Stick a Bib Gourmand in 2021, 2024, and 2025.
The kitchen cooks seasonal dishes drawn from the mountain cuisines of France, Italy, Switzerland, Austria, Germany, and Slovenia, with a rotating selection of charcuterie and artisan cheeses. Bread and charcuterie are made in-house, and the kitchen works with local farmers and whole animals when possible.
The beverage program leans into the same Alpine framing: small-production wines from regions around the Alps, beers from Austria, Bavaria, and the Midwest, and a selection of eaux-de-vie and schnapps available by the glass or in flights, alongside seasonal cocktails built with house-made tonics and syrups.
Michelin has awarded Table, Donkey and Stick a Bib Gourmand in 2021, 2024, and 2025.