Restaurant guide

Call Table 128 at 327-7427 and reserve a spot for this week's CHEF’S MENU Saturday, December 8, 2018 dinner with pairings | 57 dinner | 38 steam bun pork belly | peanuts | ginger | cucumber | hoisin | cilantro wine pairing: 2017 Domaine Pral “Morgan” Cru Beaujolais - Burgundy, France lamb loin roast boneless lamb loin | jerusalem artichokes and their puree | capers | macadamia nuts | sage & parsley oil | lamb jus wine pairing: 2015 Paul Jaboulet Crozes-Hermitage “Domaine de Thalabert - Rhone Valley, France caramel apple bread pudding brioche | roasted apple | five spice custard | miso caramel | sesame brittle | matcha ice cream wine pairing: NV Chambers “Rosewood Vineyards” Rutherglen Muscat - Victoria, Australia

Need turkey tips? Tune into WHO Radio right now to hear Lynn share his thoughts on how to make your Thanksgiving holiday extra special!

One table opened up for our Thursday night wine dinner Meet the Maker - Arendsig Single Vineyard Wines. Sounds like a great date night or a couples night out! Sign up before 6 pm today if you'd like to join us! 🍷🍷🍷

Cheers to Thursday! One week from tonight, we'll be hosting these fine "hands-on wine" folks at Table 128! Tickets still available online: https://www.giftrocker.com/secure/Order/?h=ebdc692a

Make reservations for our CHEF’S MENU Saturday, November 10, 2018 dinner with pairings | 57 dinner | 38 spaghetti squash seared scallop | crispy pork belly | dried pineapple | carrot vinaigrette wine pairing: NV Stephen Maurice “Les Caves du Prieuré” Crémant de Bourgogne Brut - Bourgogne, France berkwood pork tenderloin mangu | pickled red onions | poached egg | cotija cheese | house harissa wine pairing: 2013 John Duval “Plexus” Grenache/Syrah/Mourvedre - Barossa Valley, Australia banana napoleon banana custard | preserved cherries | toasted coconut | salted caramel wine pairing: Boone Valley “Halligan” Porter - Boone, Iowa

It may be Halloween, but There’s nothing scary about today’s pasta feature! Squid ink and beet tagliatelle with a pumpkin red pepper pesto. #mmmm #table128 #catchdsm

Everyday we’re brusselin’! #table128

Call Table 128 at 327-7427 for reservations to this week's CHEF’S MENU Saturday, October 20, 2018 dinner with pairings | 57 dinner | 38 Course 1 lamb tartare gala apples | walnuts | quinoa salad | pickled fresno wine pairing: 2016 Domaine Pral 
“Les Charmes” Gamay -Morgan/Beaujolais, France Course 2 bbq short ribs hoisen | baby bok choy | citrus roasted carrots | jasmine rice wine pairing: 2016 Robert Biale “Black Chicken” Zinfandel - Napa Valley, California Course 3 apple pie pastry crust | caramelized apples | vanilla bean ice cream wine pairing: NV Niepoort Tawny Port - Douro, Portugal

Fresh pasta in the house, every day, not just #nationalpastaday Table 128 Bistro & Bar

Spots still available for this week's CHEF’S MENU Saturday, October 13, 2018 Call Table 128 at 515- 327-7427 to make reservations dinner with pairings | 57 dinner | 38 black bass crudo celeriac | fennel | brown butter | carrot wine pairing: 2015 Durigutti Cabernet Franc - Mendoza, Argentina grilled swordfish tomatoes | corn | haricots verts | smoked paprika butter wine pairing: 2014 Pierre Amadieu “Romaine Machotte” Gigondas - Southern Rhone, France salted caramel pudding vanilla whipped cream | cookie crumbles wine pairing: Ferreira Branco Porto - Douro, Portugal

And just like that, it is October 1st! 😳 We are closed today and tomorrow (Oct 2) to give our staff a day of rest in preparation of our big wine dinner tomorrow evening. Apologies for the inconvenience. Regular service hours will resume on Wednesday, October 3. We look forward to serving you soon!

When was the last time your produce was delivered in burlap? Thank you Scott Veach and Central Iowa Organics! #lovelocalfarms

Updated soon to our website - Table 128's NEW Fall Lunch Menu! New items from Chef Lynn and staff - Smoked Trout Mousse, BBQ Tempeh & Sweet Potato sandwich (Vegan), Salmon BLT, Pork Belly Risotto, Grilled Trout, a weekly fresh Pasta Feature, Lentil Tacos (Vegan - a favorite of Restaurant Week), Squash Salad and the Soup & Salad Combo (takes place of our Pick 2). Reservations suggested (515-327-7427) or drop by to try our new Lunch Menu. Request the Patio and enjoy the late summer warmth and upcoming cool fall weather. Lunch served Monday - Friday 11:00 a.m. - 4:00 p.m.

New Fall Lunch Menu Starts Today, Wednesday, September 12. Drop by or make reservations to check out Chef Lynn's new items or enjoy a few of your old favorites.

TABLE 128 "Wine List Focus" - Skouras (Available by our new Wine Spectator "Award of Excellence" Wine List and featured on this weekend's Chef's Menu) The world of wine acknowledges and praises each vintage from the Peloponnese and in particular the stylish and individualistic wines of George Skouras (pictured above). In less than fifteen years his wines have evolved into modern Greek classics. A Dijon graduate, Skouras was born in Argos, a city that has been inhabited for over 3.000 years. In 1986 he established his winery at Pyrghela, a small village just outside Argos (see winery picture above). In 1988 Skouras launched his pioneering “Megas Oenos” Pioneering, because he was the first to blend the native Agiorghitiko and Cabernet Sauvignon producing illustrious results. Featured with the main course on Saturday's Chef's Menu, Skouras has mastered the indigenous grape of Central Greece's region of Peloponnese, Aghiorghitiko or "St. George." Nemea-Agiorgitiko is colored in myth. There is an ancient legend that the rich, dark, soft and mysterious Nemea-Agiorgitiko wines from the region of Nemea, in the Peloponnese, Greece, taste that way because the very vines on which the Agiorgitiko grapes grow, were stained by the blood of the lion that Hercules slew, in a time long past. Truth or not, this is the stuff that mythology is made of, and this place, and the wines from this place, Nemea-Agiorgitiko, are as ancient as any in the world, perhaps, more so, and yes... this is indeed the land of Hercules. The incredibly beautiful and captivating region of Nemea is actually the namesake of its main grape, Agiorgitiko, which, literally, means the grape of St. George (Agios Georgios) and originates from the city of Nemea, formerly called Agios Georgios – St. George. Medium-bodied with rich, fresh fruit and 12 months aging, this wine is perfect with this weekends braised lamb shank.

Call Table 128 at 515-327-7427 to make your reservation for this weekend's CHEF’S MENU Saturday, September 8, 2018 COURSE 1 potted shrimp dried tomato | lemon | garlic chips | crostini wine pairing: 2016 Nanclares y Prieto “Dandelion” Albarino - Val do Salnés, Galicia, Rias Baixas, Spain COURSE 2 braised lamb shank basmati rice | curried sweet potatoes | swiss chard | turnips | cilantro chutney wine pairing: 2013 Skouras St. George/Aghiorghitiko - Nemea/Peloponnese, Greece COURSE 3 pear and cardamom pie vanilla bean ice cream | roasted hazelnuts | dark chocolate | raspberries wine pairing: Broadbent Reserve 5 year Madeira - Portugal dinner with pairings | 57 dinner | 38

We are closed on Monday, September 3 but reopen at 11:00 a.m. on Tuesday, September 4. From the staff of Table 128 - Have a safe and enjoyable Labor Day Weekend!

Still tables remaining for Chef Jared's 3-course Chef's Menu for tonight! Available also with wine pairings. Call us at 327-7427 to make reservations. See menu on earlier post on Table 128's Facebook page.

Visit Open Table or call Table 128 at 515-327-7427 to make reservations for our CHEF’S MENU Saturday, September 1, 2018 available 5:00 - 10:00 p.m. steam bun lao style house grind | cucumber salad | black bean puree | basil vineagrette wine pairing: 2015 Brooks Winery “Bois Joli Vineyard” Riesling - Eola-Amity Hills/Willamette Valley, Oregon pan-roasted snapper snap pea arborio | roasted cippolinis | napa cabbage | mushroom sweet and sour wine pairing: 2016 Enrico Serafino Gavi di Gavi DOCG - Piedmont, Italy jasmine tea cake vanilla ice cream | honey caviar | mango coulis | laced tuile wine pairing: 2014 Chateau Haut-Mayne Sauternes - Bordeaux, France dinner with pairings | 57 dinner | 38

Everyday we’re brusselin’! #table128

Live with your favorite bartender, Amanda Schreiber, talking about Negroni Week and giving to Water For People.

We're chatting about zero waste with Chef Lynn!

Live with Chef Lynn chatting about one of his favorite events, Tuesdays with Julia! Make your reservation for tonight, or any Tuesday in April at table128bistro.com

We're live with Chef Lynn talking about gluten-free friendly options on the Table 128 menu

Have you made reservations for our first Wine Dinner of 2018? We have a preview with Sarah Pritchard and Lynn Albert Pritchard. Learn about Illahe Vineyards and make your reservation here: https://www.giftrocker.com/secure/Order/?h=ac7503f5

Happy #WineNotWednesday—come join us tonight for endless wine by the glass for $27 and enjoy what's left of patio season! 🍷 Today's post is brought to you by @sarahjprit, who learned how to saber Champagne this week at #CampSchramsberg! 🔪🍾

TONIGHT: join us for our first #TuesdaysWithJulia dinner, featuring Coq au Vin! 👩🏻‍🍳🍷🍽 RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." - Julia Child

Join us Tuesday evenings in September for a special dinner paying tribute to the one and only, Julia Child, and the legacy she’s given us through her quintessential cookbook, Mastering the Art of French Cooking. SEPTEMBER 5 Coq au Vin ~ pg. 263 vol. 1 | $28 chicken in red wine | onion | mushrooms | bacon | parsley potatoes | buttered green peas - optional wine pairing: 2014 Marchand Grillot Morey-Saint Denis, Burgundy, France | +$12 RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | [email protected] {Special thank you to Teresa and our friends at Kitchen Collage of Des Moines for letting us film in their gorgeous kitchen!}