What are the opening hours?

Tuesday 11:30am - 9pm Wednesday 11:30am - 9pm Thursday 11:30am - 9pm Friday 11:30am - 10pm Saturday 11:30am - 10pm

Table 20

Funky little bistro located in downtown Cartersville serving up contemporary American fare.
(844)

09/01/2026

10 years 🤍

08/28/2026

Hey there!

Summer’s winding down, and things are about to be a-changing, gradually and surely.

Introducing a late summer snack worth a little explanation and consideration:

This is a ‘Clambake’ Arancini, inspired by the beaches of New England. We make a risotto with clams, shrimp, lobster, potatoes and corn, ball ’em up, roll ‘em in panko, and fry to perfection.

Underneath is a sauce so delectable and quirky you’ll keep going back for more, asking yourself questions you can’t quite answer and craving it more anyway. It’s a smoked salmon, beet and brie sour cream. Beautiful and curious, just like the best of us 😉

Finally, it’s the time of year for Cartersville People’s Choice Awards. If you could take the time and show your support, we would so appreciate your vote for best restaurant! Winning that award always feels a little extra special knowing it comes from locals! 💕

Link below:
https://www.surveymonkey.com/r/NQBXFWF

08/19/2026

Thai Ginger Eggplant::

Late summer eggplant from Osage Farms, Inc. marinated, fried crisp, then tossed in a hot pan with ginger, mushrooms, onions and peppers. The sauce is bright and a little sweet, but the ginger runs the show. Steamed rice served alongside as is requires, the perfect midweek end of summer dinner imo.

100% vegan & gluten free

08/13/2026

The grown-ups shouldn’t get to have all the fishbowl fun!

Our new Kiddie Fishbowls are dye-free, come with free refills, and are served in a little fishbowl they can take home to make their own potions later.

Because dinner is always better when the kiddos get something fun, too. Now available at Table 20!

08/07/2026

Whats Jarrad holding you ask?

Black Grouper

tonight and possibly tomorrow we’re serving it grilled and placing it over heirloom lady peas and zucchini in a creamy, but surprisingly light yellow tomato sauce

we pair it with crispy gnudi we made from the grouper scraps that couldn't be turned into filets and ancient emmer semolina from

naturally, it's topped with chimichurri

the piece shown here is a trial for the team; the piece we're serving comes with beautifully cooked skin and is a touch bigger

i've been getting served a ton of frozen, waterlogged grouper the last few times i’ve dared to order it, so i thought might as well show off how good this fish can be when treated with a little love.

this was my family's preferred fish growing up, and every time i get to eat it fresh, i'm reminded as to why

see you this tonight

— chef christian

08/05/2026

We switched things up this year and made this one even more customizable..because the best version is the one built exactly how you want it.

Go Lemon Pepper with garlic butter and a dusting of lemon pepper seasoning, or turn up the heat with Nashville Hot…beef tallow infused with chili peppers and spices, finished with even more peri-peri dust.

Then make it your own: add cheese, bacon, egg… whatever your heart desires and our burgers allows as well!

My order? Lemon Pepper with bacon and extra pickles. So good!

07/30/2026

No glitch in the system… just a perfectly poured Table 20 espresso martini.

We like ours creamy, but we’ll make yours exactly how you like it.

Try it Allie’s way with maracame añejo, coffee liqueur and fratello…or maybe our Tiramisu Martini is more your speed.

However you espresso martini, we guarantee you’ll want another one. ☕️🍸

07/28/2026

Oh, hey Cody Premer 👋🏻 Thanks for stopping by!!

07/24/2026

Crispy American Catfish

We say American on purpose. A lot of places selling you ‘catfish’ are selling you swai; imported Southeast Asian pangasius, a fraction of the price and a fraction of the quality. Ours comes from Delta Pride Catfish in Mississippi, and it's a difference you can taste.

Dredged in masa beer batter, laid over slow cooked Georgia grits and a smoked gouda sauce, hit with a sunflower seed salsa macha (just a touch of heat) and a fresh salsa verde slaw that cuts through the richness and the heat. Tastes like a fish taco, feels a little classier.

Wash it down with our Firecracker Bowl; a layered coconut rum lemonade with blue curaçao, because that's fun and it's super yummy

Cheers to last little bit of summer 🏖️🚤☀️

07/14/2026

Hello Friends,

I promise you I have not lost my mind.

This salad right here started a couple of months ago.

We journeyed to Bertolozi’s Pizzeria to sample their unique and delicious style of Chicago tavern pizza pie. Looking at the menu, I saw they had a Chicago dog. I had never had one, and to be honest with you folks, I’ve always been skeptical of the very concept. I mean, tomatoes!!! They just don’t feel natural on a dog.

Upon my first bite, all of my prejudices immediately subsided. I understood: it’s not about the dog. It’s not a dog. It’s a symphony of flavors; tangy peppers, refreshing tomatoes, sweet and zingy relish, peppers, and mustard, a smoky, savory dog, all held together in a substantial but not too hearty poppy seed bun.

It was in the tasting of this dog that I knew what had to be done…

So I made it into a salad.

We smoke the dogs. We imported Mrs. Klein Pickle’s Chicago relish and made it into a vinaigrette with some mustard. We cut the poppy seed buns nicely, toss them in celery salt, and toast them thoroughly into croutons. We cut beautiful heirloom tomatoes to order and toss it all together with some giardiniera, a little cheddar, a few cucumbers, and a touch of onion and boom!

The ‘Chicago Dog’ Salad is born.

It’s a little different than a Chicago dog, I suppose, but the symphony of flavors hits you the same, and you can do it virtually guilt free, because salads are good for you.
I know a dog in a salad might appear odd. But so did the chocolate, and so did the pie, and those have become perennial guest favorites. So I’m asking you to just trust me on this one.

— Chef Christian

Address

20 S Wall Street
Cartersville, GA
30120

Opening Hours

Tuesday	11:30am - 9pm
Wednesday	11:30am - 9pm
Thursday	11:30am - 9pm
Friday	11:30am - 10pm
Saturday	11:30am - 10pm

Website

http://www.table-20.com/

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