The Happiest of Hours: 4–6pm at Table 128
There’s something magical about that moment between afternoon and evening — a chance to slow down, gather with friends, and mark the transition into night. At Table 128, we wanted to create a Happy Hour that feels like an extension of who we are: seasonal, welcoming, and designed to bring people together.
Photo by Joelle Blanchard | Figment Art Photo
The Happiest of Hours runs Tuesday through Saturday, from 4 to 6 p.m., and is available anywhere you like to sit — in the dining room, at the bar, or out on the patio when the weather’s nice. Whether you’re winding down after work, kicking off date night, or just meeting a friend for a drink, this is your perfect pre-dinner ritual.
Our Happy Hour menu features thoughtfully crafted cocktails, crisp wines by the glass, and local beer — plus a menu of small bites that showcase the same quality ingredients we use for dinner service.
Bites include:
FIG & BRIE BRUSCHETTA (vg) – toasted sourdough baguette, dried figs, brie, orange blossom honey
SHISHITO PEPPERS (vg,gf) – grilled peppers, marinated feta, tamari vinaigrette, toasted sesame
DEVILED EGGS (gf) – aioli, Dijon, brown sugar, bacon, sriracha
FRIED CALAMARI (gf) – romesco, paprika, herbs
Wines by the Glass:
Chardonnay – $10 | Le Château de Chaintré, France
Sauvignon Blanc – $10 | Matanzas Creek, Sonoma County, CA
Rosé – $10 | Sangiovese, Frico, Italy
Cabernet Sauvignon – $10 | Cousiño-Macul, Chile
Classic Cocktails ($8):
Old Fashioned – Four Roses bourbon, house bitters, orange, bourbon cherry
Margarita – El Mayor blanco tequila, lime juice, agave nectar, salt rim
Martini – Revelton gin or Ketel One vodka, served dirty or dry, with stuffed blue cheese or pimento olives
Pair your drink with a couple of small plates and you have what I think is the best hour of the day. The menu shifts with the season, so there’s always something new to try — whether you’ve been coming for years or are stopping by for the first time.
For me, Happy Hour is about creating a moment of pause — a time to connect with friends or colleagues, celebrate a small win, or simply enjoy a cocktail and watch the evening unfold. However you use it, we’re here to make it special.
— Chef Lynn Pritchard