"Crate & Barrel’s first restaurant is a successful display of chef Bill Kim’s cooking according to Joanne Trestrail. Located within the company’s Oak Brook store, the Table at Crate’s vegetable-forward menu “leans light.” Salmon tartine, an open-faced sandwich of parsnip, carrot, and egg, is “delightful” while mushroom fricassee is a “captivating mélange of wild mushrooms and Brussels sprouts atop white corn grits.” And the marinated skirt steak is a “meaty masterpiece.” A few clunkers include “heavy” and stale waffle fries, and shrimp poke with “over-applied” miso sesame dressing." - Jeffy Mai
