The Table's nose-to-tail philosophy of using everything applies to dishes, too. The restaurant's tagline, "fork responsibly," means it's always better to use something that already exists, says co-owner Jennifer Marlatt. Hence, the restaurant is full of mismatched vintage dishes.

The Table’s nose-to-tail philosophy of using everything applies to dishes, too. The restaurant’s tagline, “fork responsibly,” means it’s always better to use something that already exists, says co-owner Jennifer Marlatt. Hence, the restaurant is full of mismatched vintage dishes.

Grandma’s china can’t go through an industrial dishwasher, and neither can The Table’s. “Right now, we’d rather pay the man labor [to get them clean],” Marlatt says. “With a dishwasher, you’re using more water and electricity.” She adds hand-drying and polishing dishes means another set of eyes in the process. No lipstick stains on the glasses here.

Marlatt’s mother tells people she’s been fired from her duty as “Finder of the Dishes.” “My mother is happy to help spend our money,” Marlatt says, laughing. “I grew up with her going to estate sales and refinishing furniture. When it came closer to opening, she would text me photos of things and say, ‘What do you think about this?’ ” Eventually, The Table had all they needed, and Mom had to be cut off.

Using antique dishware adds an interactive element to the dining experience at The Table. “I love when guests come in and recognize a pattern that their grandma had or someone in their family had,” Marlatt says. “They can come into a restaurant and have a reflection of being home.” thetablecolumbus.com">thetablecolumbus.com