A Table Apart

The small, modern, sparsely decorated space along Bonita Beach Road matches the size of the menu. But good things come in a small package here - intrigue and deft flavor pairings attract a devoted following that regularly fills A Table Apart. The menu's entrees fall under Earth and Water headings and one titled "Jeff Turned Guiseppe," which refers to Hawaiian born chef-owner Jeff Acol's love of Italian. Hawaiian and global influences surface in such dishes as fillet of triple tail with sticky white rice, Asian aioli and citrus beurre blanc. The Kurobuta pork ribeye is grilled and complemented with a caramelized onion soubise-style sauce. The Kobe "Baseball" Steak has a Middle Eastern flair: a round cut served with quinoa tabbouleh and spicy yogurt sauce. Asian soba noodle salad and Chinese red vinegar dipping sauce inject the whole fried yellowtail snapper with Pacific Rim dash.