Chef Margaret Doran's tiny, lunch-service-only Margaux's Table, has just three components: an open kitchen, a communal farmer's table, and Doran, who takes the orders, cooks the food, and washes the dishes. (One of her friends jokes that she should have called the place "Just Me.") Margaux's Table is the third incarnation of Margaux restaurants owned by Doran and it's back in its original location, on the back side of a quaint retail strip in downtown White Bear Lake. The menu is tiny: soup du jour, a few salads, sandwiches, and desserts. She works with a farm-to-table, scratch-cooking philosophy, using local, seasonal ingredients when possible, plucking some right from the nearby farmers' market. Doran's dishes have a wholesome, rustic elegance: a salad composed with organic greens, candied nuts, Gorgonzola; roast pork loin tucked into a tomato-and-scallion-flecked focaccia, slathered with pesto mayonnaise, and topped with lettuce and tomato; handmade crostata stuffed with peaches and strawberries.
Lunch, No Alcohol, Reservations Accepted, Reservations Not Necessary