Inspired by Esther Capps' generous spirit, curiosity, and love of bringing people together, this is a place to try something new, and stay a little longer. Pull up a chair for seasonal dishes, tasty food and wine pairings, familiar favorites with an unexpected twist, shareable plates, and inventive cocktails.
Some people have a way of making a table feel like more than just a place to eat. Esther Capp was one of them. Known for her warmth, hospitality, and the effortless way she welcomed guests into her home, she understood that the best meals were not just about the food, they were about the people gathered around the table. A great cook and a natural host, Esther made everyone feel like they belonged, inviting friends, family, and even strangers to sit, stay, and share in something meaningful.
That spirit lives on at Esther’s Table, created to honor the legacy of the Capp family and their tradition of hospitality. More than a restaurant, it’s a place built on genuine welcome, good food, and the connections that make a meal memorable. Rooted in something timeless, it carries forward the same warmth and generosity that made Esther’s table so special.
Esther believed a good meal was never just about the food. It was the little moments that made people feel welcome. That's the spirit we bring at Esther's Table. Come as you are, try something new, and stay as long as you like.
Use The Fancy Dishes
Try Something New
Leave Room For One More
Find The Fun In It
Make Life an Adventure
Chef Keven brings a globally inspired yet distinctly Midwestern perspective to Esther's Table. A graduate of Le Cordon Bleu Minneapolis, his culinary style was shaped by his upbringing in Arizona and Wisconsin and refined through training in France, including an apprenticeship at the two-Michelin-starred La Roche Le Roy.
Throughout his career, Keven has led acclaimed Minnesota kitchens, including FireLake, Corner Table, and The Green Room, while building strong partnerships with local farmers and producers. At Esther's Table, his approach blends French technique, seasonal ingredients, and warm hospitality, creating dishes that feel both familiar and thoughtfully unexpected. Every menu reflects his belief that great dining is about more than the food. It's about making guests feel welcome, cared for, and eager to return. Learn more about Chef Keven Below!
I was 18 when I got pulled from dish/prep into a line cook role because someone didn’t show up and I never looked back. I loved the energy of the kitchen and how every person plays a role in the success of a service. That sense of teamwork really hooked me.
I’m always drawn to cooking over live fire—grilling meats, fish, and vegetables, ideally outdoors. It’s simple, but it takes skill, and it connects back to how I first experienced food. For me, it’s as much about the process and environment as it is the final dish.
I’m more inspired by the seasons than any one ingredient, especially in the Midwest, where you really feel those shifts. A lot of that comes from my childhood. My father grew asparagus, and I remember picking it fresh for meals. That kind of experience stays with you and shapes how I cook—keeping things simple and letting ingredients shine at their peak.
Consistent organization. It’s foundational. When everything—from dish station to prep—is in its place, the team can move efficiently and stay focused. It impacts everything from execution to the guest experience.
Eye contact and acknowledgement right when a guest walks in. People want to feel seen. If they’re waiting and feel ignored, even a short wait can feel long. That initial moment really sets the tone for the entire experience.
Mondays—working weekends has its perks. If the weather’s good, I’m up early and out on the water fishing for the day. It’s the perfect reset after the pace of the kitchen.
