Who Made Them Chefs?
By Donna Sibilia-Squillaro

Martin Bradley – TABLE

It’s a long way from the emerald isle for Dubliner, Chef Martin Bradley of Table. His new gem, a fine dining spot in Little Silver, New Jersey, quietly opened in the latter part of January, 2007. Like Bradley, both humble and subdued, Table may have launched inconspicuously, but certainly, not for long, if the luck of the Irish holds true.

Born and raised with fifteen brothers and sisters in Ireland’s capital city, Bradley attended the Dublin College of Catering and Hotel Management for seven years. Classically-French trained, his education included skills that are well away from the handling and preparation of food. Beyond the walls of the kitchen, Bradley learned how to repair, rebuild and renew everything within an establishment, from electrical wiring to equipment repair, and yes, even the decorum and ambiance. This vast repertoire, including of course his culinary experiences through the years, has culminated with the creation of Table.

Bradley hopped around the finest hotel restaurants in Dublin, perfecting preparations of beef and lamb. He also elaborated and expanded his repertoire by working in Chinese, Thai and Mexican kitchens, both in Ireland and England, before being offered a position in the United States.

His experiences here began in a trendy seafood spot in Montauk, Long Island, where he quickly adapted to the fast-paced resort scene. He stayed on Long Island for ten years, in both Montauk and East Hampton. He then moved up and down the East Coast to Boston, Connecticut and the exclusive Epping Forest Yacht Club in Jacksonville Florida, where he held the position of Head Garde-Manger and Chef. At Epping Forest, Bradley won over his elite clientele with sculptures in ice and tallow, and artfully plated desserts that were deemed almost too lovely to eat.

Bradley then settled in as a co-owner of Henry Grattans, a Continental/Irish place in Bay Ridge-Brooklyn. His culinary talents though, were not all he had to offer his guests. To the awe of his patrons, Bradley also brought his artistic flair to the dining area. Combining unique painting techniques on the walls with distinctive decorative artifacts and antiques, Bradley would wow his guests with his art - both on the plate and surrounding it.
Now, with Henry Grattans planted firmly on the culinary map and with devoted staff and loyal patrons, Bradley decided to expand. At the suggestion and with the assistance of patron-turned-friend, Frank McCann, Bradley sought a location in New Jersey, and found it in Monmouth County.

With paint brush in one hand and spatula in the other, Bradley embarked on another project. In three months time, he has turned out perhaps his best venture yet, in Table. The restaurant seats a hair above 100, yet doesn’t feel crowded or tight. The rich, dark chocolate, five feet tall wainscoting which meets the softly textured Tuscany yellow walls with subtle whisks of sunset red, is all Bradley’s handiwork. The men’s room features an antique Victrola record player, used on the set of “It’s a Wonderful Life,” but the music piped overhead helps create a modern mood, with familiar, upbeat tunes.

The semi-circular shaped “virgin bar” hosts a tender who is part Barista, part virgin-cocktail maker. It offers a separate menu of choice mock-tails, coffee drinks and smooth starts and finishes. (Table is a BYOB establishment, so put the money you save toward a great appetizer or dessert, we say. And if you like, Bradley will assist you in pairing his food with your wine).

The menu is one of true inspiration, seasoned with life experiences. Bradley offers global selections and accompaniments to please every palate. There are also daily additions to each section of the menu. From the classics, such as Rack of Lamb and Duck a l’Orange to a “Montauk Martini” (his signature dish) - a large, centerpiece-sized martini glass filled with lobster, clams, calamari, shrimp, mussels, peppers onions, garlic and basil served in its own broth with jasmine rice.

These are just a few of the dinner entrees which are sure to please even the most finicky foodie. Bradley includes a cheese flight, showcasing Fiscalini, a 30-month aged, cloth-wrapped Wisconsin cheddar; Garrotxa, a Spanish goat cheese; a French Gaperon, flavored with cracked pepper and garlic, and Cashel, a soft and creamy Irish blue cheese. These are accompanied by nuts, fruit, bread and a port wine sauce.

Desserts are made on premises, like everything else, including the bread on the table. Offerings of baked- to-order Apple Tart and daily additions such as the legendary Aussie/New Zealand Pavlova, perhaps should caution diners to save room for dessert. Although the menu reads “homemade ice cream,” Bradley in fact, makes gelato - the Italian version with its smooth, soft, creamy texture and true-to-flavor intensity.

Table also offers a Chef’s Table for six, with a bird’s eye view into the kitchen. If you are interested in hearing the sizzle of sauté or get a kick out of watching food shows on television, request an evening of this visual entertainment to go with your dinner. Chef Bradley will personally serve all courses at the table and offer dessert suggestions to compliment the meal.

On the “outside” Bradley and his wife and children have made a home nearby. He is a partner in an independent film company, Full Stop Films, and extends his imaginative talents toward set designing and decorating. He also lives his culture by volunteering in Community Theater.

Table, the name given to the restaurant to avoid ‘labeling’ is a bit of this, and a bit of that; dishes that Bradley and his talented staff, who have accompanied him on his journey through the years, have cultivated through time, travel and love. With perhaps, a wee bit of that Irish charm thrown in for luck.