Our Story

Some folks collect spoons, thimbles or stamps, my mother collected hungry hearts: friends, family, friends of friends, the downtrodden or the less fortunate she just met on the street. Hand in hand went “Come on in and let’s gets you something to eat” and “sit on down talk to me?” Our table was a never-ending banquet of characters, all with stories Mable wanted to hear while she cooked. She never met a stomach she didn’t want to fill with comfort food of her loving design, and no stomach left without a smile and a healed soul attached to it. This is what made her happy in life and still continues to this day. She got that and recipes from her mother, my grandma Adele, who had the same touch. (Grandma Adele was certain that if she could have cooked for Khrushchev and Kennedy in her house, the whole Cuba dust-up would have been over in 45 minutes, God rest her soul.) So it is that love of food and personal connection, home style cooking, and warm healing celebratory moments that were passed on from Mable’s table at home to me, her son, Anthony Reyes.

It is my dream realized to welcome you to “Mable’s Table” inspired by mom and grandma’s recipes, along with my home taught love of cooking. I am so pleased to add my culinary experience and training to take your dining experience to a wonderful place, taste and presentation with an old home feel, like the one I grew up with. Our aspiration and goal is to embrace the community and share some good to all. Mable comes in with regularity to see that I’m doing it ‘right’ as sterling mothers do. The unconditional passion that Mable represents shows in every inch of our restaurant from the moment you enter, to the first welcome smile, onto that first bite. You just may catch her at the door on your way in or out. You’ll know her when she hugs you and asks you your name (she already knows you’re hungry!) So come in, relax, and let us take care of you.

Anthony Reyes

Chef/Owner

Come as guests,

leave as family.

Hours & Location

LUNCH

Monday - Friday 11:30AM to 3PM

DINNER

Tuesday - Thursday 4:30PM - 10PM

Friday & Saturday - 4:30PM - 11PM

Sunday & Monday 4PM - 9PM

BRUNCH

Saturday & Sunday 10:30AM - 230PM

Reservations

PHONE

773.904.7433

ADDRESS

1655 W. Cortland St

Chicago, IL 60622

LUNCH

DINNER

BRUNCH

R A W B A R

COASTAL OYSTERS | PEPPERCORN MALT MIGNONETTE 3.5 PER

4PC SHRIMP COCKTAIL | HORSERADISH COCKTAIL 15
Smoked FISH Dip | WHITEFISH & SALMON DUO | LEMON AIOLI 15

L U N C H

MONDAY - FRIDAY 11:30AM - 3PM

MONDAY - FRIDAY (3PM - 6PM) BAR ONLY

(Purchase of "1" Cocktail Required)

HAPPY HOUR "THE BUBBLY BUCK-A-SHUCK"

$1 OYSTERS | $5 BUBBLES

C H O P S H O P

KALE CAESAR | LEMON ANCHOVY VINAIGRETTE HALF 7 FULL 10

CHOP CHOP | SEASONAL GREENS | VEGETABLES MEDLEY HALF 9 FULL 15

JANE'S PEAR | WILD GREENS | BLEU CHEESE BALSAMIC SHALLOT DRESSING 12

ICEBERG WEDGE | APPLE BACON | BOURBON BLEU

HARD BOILED EGG 12

ADD CHICKEN 5 | SALMON 6

SHRIMP 7 | STEAK 8 | AHI TUNA 9

MAE'S FAMOUS MEATBALL SALAD

w/ ADELE'S SUNDAY SALAD 15

EGGPLANT CAPRESE | MOZZARELLA | TOMATO ARUGULA | BALSAMIC 15

TUNA NICOISE | FIELD GREENS | EGGS | BEANS POTATOES | LEMON EVOO 16

BUFFALO CHICKEN | ROMAINE | CELERY | CARROTS BLEU CHEESE DRESSING 16

B R E A D W I N N E R S
ALL SANDWICHES SERVED WITH FRIES OR SIDE SALAD

HONEY MUSTARD CHICKEN | APPLE BACON | BABY SWISS | LTO 13

MAE'S BAKED MEATBALL HOAGIE | RED SAUCE | PROV & PARM DUO 14

ALBO CHEESESTEAK | CARAMELIZED ONIONS | "OUR" MAC N' CHEESE SAUCE 14

606 STREET VENDOR TACOS (CHANGES DAILY) 14

MAE "SMASH" CHEDDAR BURGER | CARAMELIZED ONIONS 12

L U N C H E N T R E E S

AHI TUNA NOODLE BOWL | GINGER SOY | VEG MEDLEY | ALMONDS 16

SMOKED SALMON | PASTRAMI STYLE | TOAST POINTS 15

SKIRT STEAK & FRITES | AU JUS | GARLIC AIOLI 22

AMERICAN WHITEFISH | FIELD SALAD | MEYER LEMON BUTTER 23

7OZ FILET | AU JUS 29

A S H R E D O F F T H E O L ’ B L O C K

MAE’S MACARONI & CHEESE

TRADITIONAL FOUR CHEESE BLEND 10

WILD MUSHROOM & TRUFFLE 11

SMOKED BACON & CHEDDAR 12

D I N N E R

MONDAY 4:30PM - 9PM

TUESDAY - THURSDAY 4:30PM - 10PM

FRIDAY & SATURDAY 4:30PM - 11PM

SUNDAY 4PM - 9PM

R A W B A R

COASTAL OYSTERS | PEPPERCORN MIGNONETTE 3.5 PER

4PC SHRIMP COCKTAIL | HORSERADISH COCKTAIL 15

S M A L L P L A T E S

MUSSELS AND FRITES | APPLE BACON | GORGONZOLA | STELLA BRODO 16

ZUCCHINI CARPACCIO | ALMONDS | GRANA | LEMON PICHOLINE 11

COCONUT SHRIMP | RUM COCONUT CREAM | PINEAPPLE SALSA 15

GRILLED CROSTINI | WHIPPED RICOTTA | TRUFFLE OIL | WILD MUSHROOMS 12

C H O P S H O P

MAE'S HOUSE SALAD OR KALE CAESAR 7

ICEBERG WEDGE | BACON | HB EGG | BOURBON BLEU 12

CAPRESE | BUFULA MOZZARELLA | BASIL | AGED BALSAMIC 12

ADD CRISPY EGGPLANT 6

ROASTED BEETS | GARGONZOLA | ALMONDS | WILD GREENS 12

CHOP CHOP | SEASONAL GREENS | VEGETABLE MEDLEY 15

OUR STEAKS ARE USDA BLACK ANGUS BREED, THE FINEST AVAILABLE, CHAR GRILLED TO YOUR DESIRED TEMPERATURE

M E A T S + C H O P S

FILET 7 OZ. | 10 OZ. 32 | 39

BONE IN KC STRIP "Au Poivre" 44

16oz. DELMONICO RIBEYE (Char Grilled or Cajun Style) 36

SKIRT STEAK "Mediterranean Style" 24

BUTCHER BLOCK PORK CHOPS 27

A D D I T I O N S

HORSERADISH PARMESAN CRUST 4

FOUR HERB STEAK BUTTER 3

ROASTED WILD MUSHROOMS w/ BLACK TRUFFLE HERB BUTTER 9

A S H R E D O F F T H E O L ’ B L O C K

MAE’S MACARONI & CHEESE RECIPE SERVED 4 WAYS TRADITIONAL FOUR CHEESE BLEND 10 CHEESEBURGER | JALAPENO & CARAMALIZED ONION 13

WILD MUSHROOM & TRUFFLE PARM 13

SMOKED BACON & CHEDDAR W/ SWEET PEAS 12

E N T R E E S

NANA'S CHICKEN PASTA | SPINACH & CRIMINIS | VODKA ROSE 21

ANGRY TUNA "MED RARE" | PICKLED VEG | JASMINE RICE | RED CURRY 29

PROSCUITTO SALMON | CHERRY TOMATOES | JALAPENO | CAPERS 28

S I G N A T U R E S I D E S
KALE-SPINACH DUO | OLIVE OIL | ROASTED GARLIC 9

TRUFFLE FRIES | TRUFFEL PARMESAN 9

SWEET POTATO FRIES w/ HONEY MUSTARD 9
BAKED CAULIFLOWER | "BUFFALO STYLE" 12

CRISPY BRUSSEL SPROUTS | APPLE BACON | ZESTY HONEY MUSTARD 13

YUKON MASHED POTATOES 9

M A B L E ’ S

"Neighborhood"

F A V O R I T E S

ALBO CHEESESTEAK

W/ CARAMELIZED ONIONS | 4 CHZ SAUCE 18

WHOLE LEMON ROSEMARY BRICK CHICKEN

(PLEASE ALLOW 30 MIN COOK TIME) 29

BABY BACK BBQ PORK RIBS

HALF 17 | FULL 28

MAE'S Chopped STEAK

CARAMELIZED ONION & Wild MUSHROOM DEMI BUTTER 22

B U T C H E R P A P E R

MONDAY

"INDUSTRY NIGHT

$5 MARTINIS

$1 OYSTERS

TUESDAY

MABLE'S MEATLOAF

WEDNESDAY

PORK TENDERLOIN

1/2 PRICE BOTTLES

"SCOTT'S SELECTION"

THURSDAY

PRIME RIB

FRIDAY

CATCH OF THE DAY

SATURDAY

SURF N TURF

SUNDAY

BBQ CHIX & RIB DUO

S W E E T

CINNAMON ROLL PANCAKES |

CREME CHEESE ANGLAISE 14

BUTTERMILK PANCAKES |

ORANGE HONEY BUTTER 11

ADD FRESH BLUEBERRIES, CHOCOLATE CHIPS

OR OUR HOUSE GRANOLA ADD 3

GLUTEN FREE PANCAKES ADD 3

VANILLA CRUNCH FRENCH TOAST | GRAND MARNIER SYRUP FULL 14 | KIDS 7

YOGURT PARFAIT | FRESH BERRIES | WHOLE GRAIN & NUT GRANOLA 8

S I D E S

KID'S STACK (BUTTERMILK, CHOCOLATE CHIP OR BLUEBERRY) 5

APPLEWOOD SMOKED BACON 5

TURKEY MAPLE SAUSAGE 5

CHEESY JALAPENO POTATOES 8

TWO EGGS 5

TOAST W/ SEASONAL PRESERVES 3

B R U N C H

SATURDAY & SUNDAY 10:30AM - 3PM

S A V O R Y

BULGOGI RIBEYE & EGGS | JASMINE RICE | TOASTED SESAME, CILANTRO & NORI DUO 16

BRUNCH BURRITO (CHANGES DAILY) | EGGS | SAUSAGE OF THE DAY | CHEESE 14

OMELETTE DU JOUR | MIXED FIELD GREEN SALAD MKT

MABLE'S STAPLE | 2 EGGS | BACON OR TURKEY SAUSAGE | CHOICE OF TOAST 11

B R U N C H N E S S

COASTAL OYSTERS | PEPPERCORN MALT MIGNONETTE 3 PER

4PC SHRIMP COCKTAIL | HORSERADISH COCKTAIL 14

AVOCADO TOAST | AVOCADO MASH | MULTIGRAIN | ARUGULA SALAD 13

ADD FRIED EGG 2.5

SMOKED SALMON | PASTRAMI STYLE | TRADITIONAL GARNISH | TOAST POINTS 15

JANE'S PEAR | WILD GREENS | BLEU CHEESE | BALSAMIC SHALLOT VIN 12

CHOP CHOP | SEASONAL GREENS | VEGETABLE MEDLEY HALF 9 FULL 14

BLACK ANGUS MAE BURGER | BACON & ONION | PEPPER-CHIVE AIOLI 12

We'd love to hear from you!

Private Event Space Available, Inquire Below

Tel: 773.904.7433 | Email: events@mablestable.com