Tableside service has existed presumably for as long as we’ve had tables. Select restaurants roll out Martini carts and stir drinks to order with customizable garnishes, or slice prime rib straight from a trolley. Others mix up Caesar salads as guests look on, and flambée desserts to “oohs” and “ahhs” and photos. Hibachi and teppanyaki restaurants are an entire concept predicated on immersive tableside cooking.
There’s no rule about what can and cannot be prepared tableside, but recent years have expanded these presentations to a broader array of dishes. So while Salt Bae is still salting and seasoning steaks to order, and baked Alaskas continue lighting up dining rooms, guests can now watch everything from gazpacho to s’mores take shape before them.
Nisos Prime in Chicago has a prosciutto cart that brings prosciutto di Parma right to the table, where a server slices it to order. According to general manager Lucas Bumba, it’s all about standing out in a city where great food and service are abundant. Unique touches like the tableside cart can make business dinners or anniversaries feel even more special. The carts are also a great sales tactic.
“Guests are immediately drawn to the cart,” said Bumba. “Its presence turns heads, sparks curiosity, and often leads to conversations about the prosciutto’s origin, aging, and flavor. The visual impact has absolutely led to more interest and orders.”
Claudie in Miami makes tableside gazpacho with heirloom tomatoes and basil foam. Photo credit: Ruben Cabrera
Claudie, a French Mediterranean restaurant in Miami, opened in February with tableside gazpacho on the menu. The colorful cart is filled with heirloom tomatoes, fresh basil, and other accoutrements, and bowls are topped with basil foam. There’s also a vodka-laced version that’s like a reimagined Bloody Mary cocktail.
In Charleston, S.C., Costa restaurant enhances its coastal Italian menu with tableside caviar service that includes a chilled shot of gin instead of the more typical vodka.
“We wanted to put our own playful spin on the classic caviar pairing, and gin — especially Costa’s custom, botanical-forward blend — offers a fresh take that guests are loving,” general manager Alessandro Piliego said.
The gin was made in collaboration with Charleston Distilling Company and features seaweed, sea salt, Sicilian lemons, and olive leaves from Italy’s Campania region to complement the delicate brininess of the caviar, Piliego said.
It’s quickly become a favorite among guests.
The Marigold Club in Houston slings sundaes from a custom cart. Photo credit: Zach Horst
“Tableside service turns caviar into more than just a menu item — it becomes an experience,” Piliego added. “Guests are naturally drawn in by the visual presentation and the sense of occasion it creates. It sparks curiosity and conversation, even among those who might not have initially considered ordering it. The theatrics of the service definitely drive interest, and we’ve found it to be a great way to introduce guests to caviar in a more approachable, celebratory way.”
The Grill, a restaurant by Major Food Group in New York City, offers several classic tableside presentations, including a crab Louis salad, a prime rib trolley, and the filleted-before-your-eyes Dover sole, but the showstopper is the pasta à la presse.
When the dish is ordered, a 19th-century duck press is wheeled over, accompanied by a pan containing roasted pheasant, duck, squab, and herbs. The mixture is inserted into the device, where it’s ground and pressed into a rich, meaty jus, which is then returned to the kitchen and used as a sauce for egg noodles.
Guests can roast their own s’mores with a miniature stove at Urban Hill in Salt Lake City. Photo credit: Carla Boecklin
Desserts are a popular choice for tableside service, too. Marigold Club in Houston was inspired by Martini services in London and repurposed the practice for its bespoke sundae cart. Suited servers helm the cart, dishing out custom sundaes featuring a selection of different ice creams and toppings like candied hazelnuts, brownie bites, sprinkles, caramel, chocolate sauce, and banana jam.
Urban Hill is Salt Lake City, Utah, serves do-it-yourself s’mores on a wooden board stocked with vanilla marshmallows, freshly baked graham crackers, and chocolate. Guests customize their dessert and then cook it on a mini Solo stove.
The s’mores launched a little more than a year ago and have stayed on the menu year-round. Brooks Kirchheimer, co-founder of Hill Top Hospitality, which operates Urban Hill, explained that the dish does better during colder months, but it’s always a popular order that evokes nostalgia among guests.
“More tables order the s’mores after they see it come out to other tables,” he said. “We love seeing guests get excited when they see another table roasting marshmallows. It adds an interactive element to their dining experience, which guests love.”
