The pastry chefs at The Table adhere to three main philosophies-keep it local, keep it seasonal and try not to waste anything. "It's the way a country farmhouse would go about using ingredients," says pastry chef Nina Hernandez, who crafts a daily assortment of desserts with pastry chef Perrie Wilkof.

The pastry chefs at The Table adhere to three main philosophies-keep it local, keep it seasonal and try not to waste anything. "It's the way a country farmhouse would go about using ingredients," says pastry chef Nina Hernandez, who crafts a daily assortment of desserts with pastry chef Perrie Wilkof.

That's how an excess of egg whites turned into Chocolate Angel Food Cake (a Hernandez family recipe). And that's why, on any given day, you'll encounter something different under the glass domes on the counter of this Short North restaurant. In the morning, it may be biscuits with house-cured bacon, walnut cardamom cake or sweet banana bread. At lunch, expect an assortment of cookies and coconut macaroons, followed by varieties of pie, cake and panna cotta-all with fillings and flavors that reflect the season-at dinnertime.

"We both like old-fashioned desserts," says Hernandez, who has a soft spot for making pie crust. Wilkof agrees, adding, "We both have an appreciation for classic Americana, but elevated." This spring, berries will claim a prominent spot on the menu, like in this updated classic Honey Lavender Shortcake with strawberries and Brothers Drake Meadery syrup.