About Us
A Place to Embark Upon a Culinary Journey
First and foremost, Eduardo’s Table is an experience. Come for the extraordinary cuisine, but leave feeling you’ve touched upon something truly magical. Eduardo not only applies his incredible talent to the freshest ingredients, he also presents each plate to you personally after having prepared it just a few yards away.
You also get to experience ocean-to-table dining in a town known for its fresh seafood. The seafood that’s expertly served up by Eduardo (with the help of his father if you’re fortunate enough to be in town at the right moment) comes from the market not 20 feet from where you sit. Eduardo’s Table is located at Eaton Seafood Market, which buys directly from local fishermen and divers right off the boat each evening. You may literally be eating catch of the day from that very same day!
“After hours at the restaurant” came to be because during the day, the market is busy with customers, fish deliveries, and the general hustle of a busy seafood market that also features a storefront retail space. Once the market closes doors for the day and seafood sellers go home…it’s time for Eduardo to begin his magic.
A Few Words About Eduardo
.
In the 90s at Chicago’s Spruce, Eduardo was a member of the opening team led by Chef and co-owner Keith Luce, White House Sous Chef during the Clinton Administration. He also Worked for Phil Stefani at Tavern on Rush as part of the opening team there. Those are only some of the stops on his culinary evolution that’s taken him all over the country and of course down to Mexico.
The cooking techniques he learned along the way, combined with his unique approach to creative ingredients and impeccable service have culminated in the experience that is: Eduardo’s Table.
In addition to masterminding Eduardo’s Table, Eduardo is perfecting the recipes for three new hot sauces he plans to launch with Mexican Underground.
