Upcoming Events
Come Back to Where Sam's Table Began: One-Time-Only Reunion with Chef Damon Wise of Pineapple Express & Oso Felipe
On Sunday, July 26, Sam will reunite with his former mentor, Damon Wise, of Pineapple Express and Oso Felipe.
This dinner will take place in our family's backyard-the very place where Sam's Table began as a neighborhood pop-up during the pandemic.
Long before opening his own restaurant, Sam cooked alongside Damon at Tom Colicchio's acclaimed Craft in New York City, where Damon served as Executive Chef. Years later, they'll cook together again, bringing Damon's celebration of American BBQ together with Sam's seasonal approach to modern American cuisine.
For our family, this dinner is deeply personal. We'd love to share it with you.
Solo Diner + Sam’s Table Collab
Order Your Ticket For the One Night When New York City Comes to Montclair!
We're so excited to welcome Solo Diner to Sam's Table.
Founded by Michelin-trained chefs, whose experience includes Oxalis, Eleven Madison Park and One White Street, Solo Diner has developed a loyal following through inventive Filipino-American dinners that blend heritage, creativity, and exceptional technique.
We'll serve an exclusive seven-course tasting menu that weaves together seasonal New Jersey ingredients and bold Filipino flavors.
The Summer Soccer Pop-Up
Wed–Sun | 3 PM–10 PM | June 11 – July 5
This summer, Sam's Table is embracing the spirit of summer football with a special shared plates menu inspired by the cafés and wine bars of Europe.
PorchFest AfterParty at Sam's Table
After a day spent wandering Montclair’s porches and listening to great music, come by and settle in with us.
Our friend DJ Joey Mazza will be here from 4–10 to keep the party going. We’ll be serving a selection of small plates (in place of our usual tasting menu) and introducing new spring wines from Beneduce Vineyards.
Reserve a seat at one of our communal tables with friends or stop in—we’ll take walk-ins as space allows.
We can’t wait to see you.
Mother's Day Brunch at Sam's Table
Gather your favorite grown-ups and kids to celebrate all the moms in your life. Chef Sam is preparing a Mother’s Day brunch the way that only Sam’s Table does it, with elevated yet accessible choices for everyone.
3 courses, $75pp +tax/gratuities
Closed for NJ Wine & Food Festival
Sam’s Table will be participating in the Grand Tasting at the NJ Wine & Food Festival at Crystal Springs Resort on Saturday, May 2. We hope to see some of you there!
We’ll be open as usual the rest of the weekend — Thursday, April 30, Friday, May 1, and Sunday May 3. We’ll look forward to seeing you!
One-Night Collaboration Dinner with Ram & Rooster
Rescheduled due to the blizzard for March 15, 6 PM
On Sunday, February 22, we’re welcoming the team from Ram & Rooster for a one-night-only collaboration dinner at Sam’s Table.
Executive Chef Sam Stymest will be joined by Executive Chef Sean Yan for a thoughtfully composed 7-course tasting menu.
Chef Yan is known for his refined, Chinese-inspired cuisine—expressive, balanced, and deeply personal. Chef Stymest brings his seasonal, ingredient-driven approach, making this collaboration feel both organic and intuitive.
The evening is designed to unfold slowly, with each course building on the last—an experience shaped by shared values, distinct perspectives, and a genuine love of the table.
Details
Date: March 15
Time: 6:00 PM
Menu: 7-course tasting menu
Price: $165 per person + 6.25% tax and 20% gratuity
Payment: Prepaid
Seats are limited. Offered one night only.
New Year's Eve Dinner Celebration
Three chefs. Seven courses. One unforgettable night.
Sam Stymest, Josh Pierson, Brian Lopes come together for a one-night-only 7-course tasting menu to welcome 2026 in style.
$165 pp
Prepaid reservation for parties of 1 to 6
Collab with Soj Foods
Collab with Chef Taryn Clayton of Soj Foods
5-Course Vegetarian Tasting Menu
Chef Taryn Clayton is not in a rush, and she doesn’t want you to be either. She is the chef and founder of Underground Supper Club, a community dining experience centered around vegetable-forward cuisine. Her cooking draws from her travels, blending cultural inspiration with a deep appreciation for the beauty of plants themselves.