Traveler's Table balances foreign and familiar flavors in Montrose By Community Impact
Written by Eli Torres
Traveler's Table Ube Pancakes ($17) put a spin on American-style pancakes by utilizing flavors and ingredients native to Filipino food culture. (Asia Armour/Community Impact)
Matthew and Thy Mitchell are husband and wife, world travelers, foodies and the owners of Montrose eatery Traveler’s Table.
The Mitchells pay homage to more than 30 different cultures with their eclectic menu, which was developed by a team of chefs and has rotated seasonally since the restaurant opened in October 2019, Matthew Mitchell said.
Matthew and Thy Mitchell celebrate cuisine from their global travels at their Montrose restaurant. (Courtesy Traveler's Table)
“[Our] food philosophy is to take traditional dishes from around the world and then modernize them,” Matthew Mitchell said. “We feel like that's been our sweet spot—kind of this balance of foreign and familiar.”
What's special about it?
Matthew Mitchell said Traveler's Table's cocktails represent their food philosophy to balance foreign and familiar flavors. (Courtesy Becca Wright)
From the far east, India and Africa; to Europe and the Mediterranean; to Latin America and the Caribbean, Traveler’s Table features cocktails, entrees, small plates and desserts from all over the globe.
Their duck confit risotto gained popularity when it beat celebrity chef Bobby Flay on his Food Network show. When restaurateur Guy Fierivisited Traveler’s Table in 2021, the restaurant gained national notoriety for its crispy pork belly and crab samosas, Matthew Mitchell said.
Traveler's Table brunch menu includes duck chilaquiles ($26) and crab samosas ($17). (Asia Armour/Community Impact)
In their own words
One of Thy Mitchell’s favorite dishes is the Singaporean soft shell crab, which she said perfectly encapsulates the concept of taking a traditional dish and translating it for a Montrose audience.
“We always try to balance it to where it's still exciting, but in a more refined environment with our twists on it,” Thy Mitchell said. “That's what makes it fun for us, because we keep traveling—and then we see something that we think would be really exciting for someone else to try here.”
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