HUNTSVILLE – Known for his inspired regional cuisine, seasoned chef and hospitality executive Marc Taft created the CO/OP Community Table + Bar to complement the growing food scene in Huntsville. Huntsville’s newest southern bistro opened Friday in the remodeled Embassy Suites Huntsville downtown.
Taft teamed up with Atrium Hospitality and Executive Chef Luke Hawke to feature a refined farmhouse-influenced design fused with southern chef- and ingredient-inspired dishes.
“The Embassy Suites Huntsville Downtown is under renovation, which created a perfect opportunity for CO/OP Community Table to partner with Atrium Hospitality and locate in the property,” said Taft. “The space was previously occupied by Ruth’s Chris prior to the hotel creating their own restaurant. People in Huntsville are already used to a third-party restaurant in the space.”
The restaurant reflects the history of Huntsville with its blend of modern design enhanced by its natural surroundings of the downtown area.
Taft said the location is also in a chic part of downtown next door to the Von Braun Center and adjacent to Big Spring Park.
“The patio, which seats 100 people, will be a fantastic spot to enjoy live music, great food and cocktails amid beautiful surroundings,” he said.
The patio features live music and customers can get “Instagrammable” moments next to the mural painted by a local Alabama artist.
The menu, curated by Taft and Hawke, fuses traditional cooking techniques with a modern flair in harmony with the season.
Chef-driven selections such as Mississippi catfish dip with charred lemon; smoked Gouda ravioli with summer corn; and cornbread crumble topped with basil top the menu.
“Our menu is made up of original creations with reimagined southern staples,” said Taft. “We will always take our cues from regional, sustainable, and seasonal products and craft the menu based on those ingredients.”
“There are so many great farmers in Alabama that we have connected with for the menu … the Madison County Farmers Market has been a source of a lot of our fresh produce.”
Focusing on regionally inspired cuisine, the menu incorporates ingredients such as grilled Chilton County peach agrodolce; Madison County Farmers Market heirloom tomatoes, okra, and zucchini relish; and sweet corn cream topped with Sweet City microgreens and basil.
Due to supply shortages and supply chain issues still plaguing the restaurant industry, Taft said he is grateful for the relationships he has with farmers, ranchers and artisans to make the process workable.
“I am not sure we are faced with much shortage, however the transportation issues in the supply chain and the record inflation have certainly affected us,” he said. “The biggest challenge has been getting products to be available in the city by the larger distributors that are facing their own challenges.”
He the state controlled beverage board has also made it difficult to source many premium spirits that are readily available in other markets.
However, Taft’s appointment as a Georgia Grown Executive Chef by Georgia’s then-Gov. Nathan Deal, making him an ambassador for the Georgia Department of Agriculture and the farmers across that state, has carried some weight.
“There have definitely been challenges sourcing products,” Taft said. “This (his position as ambassador) has helped translate into the entire region and working to get product into the city of Huntsville.”
Taft said, like other restaurateurs, staffing is a challenge to overcome.
“The hospitality industry faced one of the largest mass exoduses we’ve ever seen during Covid,” said Taft. “Hiring is always a challenge when you are the new kid in town, but we have been able to recruit a fantastic staff and will always look to add to it.”
The bar program will feature modern craft cocktails, local brews on tap, and a chef-curated wine list led by Chloe Smith.
The CO/OP Community Table + Bar is open for lunch, Monday – Friday 11 a.m. to 2:30 p.m.; brunch Saturday and Sunday from 11 a.m. – 2:30 p.m.; and dinner Monday – Thursday 4:30 – 10 p.m., Friday and Saturday 4:30 – 11 p.m., and Sunday 4:30 – 9 p.m.
The bar is open Monday – Thursday 11 a.m. – 11 p.m.; Friday and Saturday 11 a.m. – midnight; and Sunday 11 a.m. – 10 p.m.
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