Review + Slideshow: Table Three

T3 Tenderloin Salad is grilled tenderloin medallion (three of them, of course!), baked goat cheese croustade, grape tomatoes, shaved red onions, blue cheese field greens and bleu cheese vinaigrette. See a slideshow of Table Three photos here.

Executive Chef John Buchanan. I was tempted to yell, "Opa!" But that would be inappropriate. See a slideshow of Table Three photos here.

The final product -- the lamb porterhouse is two (not three) grilled, six-ounce lamb porterhouse steaks, rosemary herb demi, roasted garlic Yukon mashers. See a slideshow of Table Three photos here.

Executive Chef John Buchanan's lamb porterhouse on the grill. He tells me it's a very original cut of meat. He likes taking a classic dish and making it more contemporary. See a slideshow of Table Three photos here.

Crab Cake Three: three pan-seared crabmeat cakes, citrus slaw and roasted garlic aioli. Shown here with a complementary white. See a slideshow of Table Three photos here.

Busy in the kitchen are, on right, grill cook Darren Muse and, on left, sauté cook Lukas Lorance. See a slideshow of Table Three photos here.

Executive Chef John Buchanan checking on his soups and sauces before the evening crowd arrives. See a slideshow of Table Three photos here.

The charming and warm décor of Williams' design. She opened Table Three six months ago and reports that they had a great summer. See a slideshow of Table Three photos here.

Owner Beth S. Williams tells us she opened Table Three in Wildwood, where she is able "to create a restaurant and a community; to be an anchor in the neighborhood." She lives very close to the location and believes that her customers appreciate that she's an independent operator and is a part of the community. She even tries to be on-site at the restaurant everyday. See a slideshow of Table Three photos here.