The rustic decor of Table Kitchen and Bar stays true to the theme with wood plank walls, hanging meat hooks and grinders, blue-striped cloth napkins reminiscent of flour sack material and small burlap-covered plant pots on the tables. The water is served in Mason jars, and there is even an entire black wall painted with white diagrams of a variety of animals showing the different cuts of meat. The sophisticated country design brings home the restaurant’s farm-to-table concept everywhere you look — including the chalkboard hanging from the ceiling at the entrance listing some of the local food suppliers.

We stopped for brunch recently, and as soon as we were seated, we were greeted by our charming server and her server-in-training. She expertly explained the restaurant’s commitment to sourcing food as locally as possible and took our drink orders.

We had been told the Table better cheddar ($8) was a good choice for starters (they call appetizers scraps), and we agree. This delicious mix of well-seasoned, marinated extra-sharp Tillamook cheddar cheese mixed with small pecan pieces was rich and delicious on the wonderful crackers that were just the right texture and let the spread speak for itself. There’s a lot of cheese here. This would be enough for four to snack on and would go well with a nice red wine.

We also tried the deviled eggs ($7) and were served five smallish eggs piled high with a wonderful filling of pickles and spices, dusted with paprika and topped with bacon.

Most of the brunch entrees leaned toward breakfast items, though we did try the shrimp and grits ($20) and would eat these any time of day. Five large shrimp, perfectly cooked, were plated next to sauteed julienned peppers, onions and andouille (which added such a nice smoky element to the dish), all on top of very creamy cheese grits. Served in a mini, warm cast-iron skillet, this was delicious and appealing. We wished this had come with a biscuit or some other type bread, though.

On the lighter side, we tried the summer squash frittata ($20) and enjoyed the mix of summer vegetables — squash, zucchini, chanterelle mushrooms and heirloom tomatoes — mixed with pecorino cheese. This came with a toasted English muffin, without butter or jelly. Upon request, we did receive a serving of good, spiced peach preserves, which tasted of allspice and cinnamon.

The eggs Benedict ($20) could not have been better. Two toasted English muffin halves were each topped with a sliced Creole tomato, country ham and a perfectly poached egg and were covered with rich and creamy hollandaise sauce. The saltiness of the ham and the acidic tomato mixed with the egg yolk and hollandaise made for a perfect bite. Served with a generous portion of the grits, this was a calorie-toting plate of heaven. The only thing that would make it better would be to include some seasonal fruit on the plate to break up the richness, and at these prices, that’s not an unreasonable request.

We also ordered a biscuit ($2), and the large serving was substantial and tasty. The fresh-squeezed orange juice ($5) was also quite good.

We shared a serving of blueberry crumble ($8), also served in a warm cast-iron skillet, and enjoyed the just-sweet-enough berries in their syrup and the thin, crispy sweet pastry dropped on top.

We were tempted to order the Mary Lee doughnut bread pudding but refrained. Local sourcing doesn’t get any closer than the doughnut shop around the corner.