By Ryan Wynne

It has been three months and five days since Bellingham Pasta Company owners were handed the keys to the site of their future restaurant at 100 N. Commercial St. Since then, they have spent most of their time preparing their “dream space” for today: The Table’s almost grand opening.

“It’s somewhere between a soft opening and a grand opening,” co-owner Anna Rankin said, explaining that the four new restaurant owners will be muffling the bells and whistles of their opening until they get everything running smoothly.

For the first week, or possibly only through the first weekend, the Table’s menu will be trimmed down slightly to half or two thirds of its total offerings, but it will still be incredible, Rankin said.

That’s in large part because the of new chef, Glacier resident Dave Reera, a graduate of the Culinary Institute of America in New York. He has kept busy in the restaurant’s kitchen lately whipping up deliciousness, such as chicken cacciatore with vodka cream sauce. He will soon get to experiment more with ravioli recipes, too; the pasta company recently received its new ravioli machine, Rankin said.

Also, he appreciates sourcing from local producers, which is a priority for the restaurant, Rankin said.

“He’s incredible and he’s really with us on the farm-to-table concept,” she said.

While The Table’s menu is rife with dishes that use a variety of fresh pastas, which are made in the restaurant’s kitchen, Rankin said it’s not an Italian restaurant. More than anything, she said, it fits better into a fresh-foods genre. Preparing fresh foods means buying fresh ingredients. That’s why much of The Table’s menu items, including adult beverages, are sourced locally when they’re in season, she said.

“The focus is on the Northwest,” Rankin said. “We’re just wanting to minimize our carbon footprint and support local economy.”

For those who just want the pasta, though, there are options. The restaurant has a retail case full of Bellingham Pasta Company pastas and they will continue selling their pasta at the farmers market and at grocery stores.

Rankin said she and the three other owners, and Steve Hinton, are exhausted after three months of construction and planning, but are also excited to share their new space and menu with the public.

The Table is open Monday 11 a.m. to 5 p.m., Tuesday and Wednesday 11 a.m. to 9 p.m. and Thursday through Saturday 11 a.m. to 10 p.m. It will also be open before and after Mount Baker Theatre performances.

For more information, call (360) 594-6000 or visit bellinghampasta.com.