The menus, which each took two to three hours to hand-write (in pencil), are just the first glimpse of the time and care that chef Frederik de Pue puts into his new Shaw restaurant, Table. The Belgian chef, who once worked for the European Commission Delegation ambassador to the U.S., devotes the same passion and energy to the plate. From his open kitchen in a former garage space, de Pue and his team prepare a seasonally changing menu with dishes like burgundy snails with white bean spinach to ricotta fritters with orange blossom honey. The dining room is just as beautiful as the food, with beehive-shaped light fixtures, herbs hanging from the walls, and minimalist wooden benches. Don’t forget to make a reservation; Table is quickly becoming one of the hottest tables in town.