Ceres' Table
- Contemporary American food with Italian - and in particular, Sicilian, influences. Sustainable, organic and local as much as possible.
View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)
Parking and Directions
- Venue: 4882 N. Clark St.
- Intersection: Clark and Lawrence
- Neighborhood: Uptown
- Parking: street
- Public transit: Clark St. Bus, We're 3 blocks west of the Lawrence stop on the Red Line
Pricing
- Dinner average price: $40
- Dessert Plate: $7 to $7
- Wine by the Glass count: 15
- Wine by the Glass: $7.50 to $10
- Wine by the Bottle count: 49
- Wine by the Bottle: $30 to $99
Hours
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Sunday
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
Closed
- Days closed: sunday
- Holidays closed: new years day (and for a few days that week), memorial day, 4th of july, labor day, thanksgiving, christmas eve, christmas day
Guest Relations
- Reservations: accepted
- Cancellation policy: we appreciate when people cancel their reservation if they won't be able to be there.
- Payment methods: visa, mastercard, amex, discover, cash
- Byob allowed: true
- Corkage fee: $20 per bottle, but if you buy one bottle of ours as well, we'll waive corkage, if you buy two bottles, we'll waive corkage for two bottles, after that you're on your own
- Dress code: whatever you would like to wear
- Delivery: takeout only
Design
- Architect name: urban lab
- Graphic designer: jason pickleman
- Flooring: denise milito created our custom mosaic in the front entrance that shows the themes of the goddess ceres - poppies, pomegranates and wheat
- Millwork: richard leech designed and built our custom wine rack
- Draperies: carolyn gordon
Other Information
- Wheelchair access: yes
- Smoking: not allowed
- Concept: chef driven
Newsfeed
Restaurant Staff
A La Minute Questions
- Our forager/fishmonger/favorite purveyor just sent us view archive
- Cicerchie, which is a wild Italian garbanzo bean that I'm using in a special swordfish dish this weekend. (09/14/12)
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Archive
- Today’s menu specials are view archive
- Starter: crudo of Laughing Bird shrimp and bay scallops with watermelon, cirtrus vinaigrette and tobiko caviar. Main Course: grilled 14 oz. Blck Angus NY strip with Sicilian braised garbanzaos, black kale potato rosti and red wine sauce. (08/10/12)
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Archive
