When WB's Table owner Wade Burch was laid off from his job as a chef in a downtown Dallas hotel in 2020, due to COVID restrictions, he started hosting dinners for his close friends in his home in The Colony.

Burch said those friends kept him busy as they asked him to cater all their special events like birthdays and anniversaries then word got out and the circle expanded.

“My sous chef and I, who's still with me now ... started cooking in my house, and people would pick up food,” Burch said. “I'd send out a menu on Sunday night, everybody would say yes or no to what day they wanted. I'd shop all day Monday, and he and I would cook Tuesday, Wednesday and Thursday, and make meals for families who wanted restaurant food but couldn't go out.”

In May 2021, following four months of renovation which Burch did himself, he opened WB’s Kitchen followed by WB’s Table next door in October 2022.

On the menu


Burch said he created the recipes for both restaurants' menu items—some offerings will change seasonally but others will always be available.

Burch said top selling menu items at WB's Table include candied bacon deviled eggs, burgers, shrimp and grits and lamb bolognese.

“Shrimp and grits, deviled eggs and burgers will always be on the menu,” Burch said. “There's always a chicken dish but we change it from piccata, to right now it's coq-au-vin and we do beer-can chicken in the summer.”

WB's Table serves brunch on Saturdays and Sundays.


“People come in for the cocktails, ambience and because everything's made from scratch,” Burch said. “I make real Hollandaise. I don't just open a can and use a powder mix like most places.”

The details

WB's Table offers catering, dine-in and take-home options. Burch said 40% of his business is catering, 50% is dine-in and take-out is about 10%. He said those percentages have drastically changed over the years.

“We used to deliver to Frisco Lakes every night, we'd have delivery boys take five, six or seven orders, like a pizza guy does on a busy weekend, and just make the loop,” Burch said.


What makes them different?

Burch said when the restaurant is open, he is almost always onsite, and on the rare times when he is not there, regulars text him asking about his whereabouts.

“I tend bar, seat people on busy nights, run food, bus tables, I’ll be cooking tonight because somebody’s not coming,” Burch said. “People are surprised to see the owner and realize it is a chef-owned restaurant and I’m actually here. It’s my name on the wall and I think it should be that way.”