THE NEW

Marfa Table works with fresh, local, cheerful, seasonal, colorful, sustainable ingredients.  We buy organic whenever possible.  Often “natural” is organic with our local producers but they are either in the process of attaining the official organic stamp or it is beyond their constraints.   We have wonderful relationships with our local food sources.

Marfa Table adores veg and fruit as much as meat and dairy, and we pride ourselves on pretty presentation.  Our grilled and roasted veg have an international fan club!  Meat and fish are marinated in citrus juice & herbs, and fired or smoked on fruit woods.   What doesn’t go onto the grill is flash-cooked at high heat and served al dente.  Some obvious exceptions are potatoes (my English grandmother explained to me when I was eighteen that no one likes an al dente potato) and slow braisings. 

Marfa Table offerings are frequently described as healthy.  While sauces and garnish are the icing on the cake, the flower on the baby rabbit’s head, we don’t feel it’s necessary to douse or diminish our work with over-salt, oil or heavy fats.

Marfa Table has a strong vegan & vegetarian background, and we’re fluent in restricted diets.  We are happy to meet your special requests.  

Marfa Table's first incarnation was in Marfa.  We occupied a beautiful historic building downtown and ran service four nights a week.  We catered in-house parties, and events large & small. 

Marfa Table now resides in Austin TX.  We are excited to host supperclubs, cater to your desires, personal chef, and create pop-up dinners.  Join us in my home town!

THE OLD

Marfa called to me from Austin in the winter of 2008 because Far West Texas is severe, beautiful, and clever that way.   Unremarkably but immediately upon settling in, I experienced a severely not beautiful depression due to the apparent lack of fresh produce, dairy, meat and flowers.  The wind chills gusted into the negative twenties and the snow blew laterally.  I slept in a wool coat with two dogs on the bed, and became proficient in donning layered outfits and two pair of socks.

The people were (they still are, nothing bad happened) lovely.  Marfa and the tri-county surrounds are a melding of foodies, artists, part-timers, aesthetes, drinkers, interns, ranchers, survivalists, border patrol, dog lovers, astronomers, readers, self-starters, intellectuals, bird watchers, visitors and travelers.  Somehow Marfa's austerity has cultivated warmth, community building and magical thinking.  In a town of 2121 people, we all get along.  Therein lies her great beauty. 

As the winter blew itself out and together we tromped about to dinner parties, readings & art openings, I met farmers, a cheese-maker, grass-fed beef ranchers, gardeners and a baker.  Yay, food in the high desert!  It seemed right that someone should cook and present this brilliant local fare.  My bag of money was down to pennies, and there is nothing like change to motivate a smart girl to do something as foolish as to start a restaurant.

Marfa Table opened on Thanksgiving Day 2009.   The food, the historic building we occupied, the parties, the old & new friends!  Read our fantastic Trip Advisor, Urban Spoon & Yelp reviews  What larks!

Sometimes life is like a food processor with a broken shredder blade: it takes things that were previously whole apart in asymmetrical bits and unintended ways. To say (without further bad food metaphor), a series of converging circumstances brought me and the table home to Austin. 

Join us for dinner at Marfa Table ATX!

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Cheers!

bridget weiss chef/owner
512 944 2307