The Filet Oscar ($45) is a hand-cut filet topped with lamb crab, grilled asparagus, and silky Béarnaise, served with buttery Yukon gold mashed potatoes. (Jovanna Aguilar/Community Impact)
Destined to be life partners as well as business partners, husband and wife Matthew and Jessica Lynn met at The Culinary Institute of America over 32 years ago.
Today the two operate their own restaurant, Lynn’s Table, an eatery established over 10 years ago, located in a historic former home in Old Town Spring. The Lynns took ownership of the eatery, formerly known as Ellen's Cafe in 2015.
The backstory
While Matthew Lynn began his culinary career as a teenager working for several chain restaurants, Jessica Lynn said she earned a Recreation, Parks and Tourism Sciences degree at Texas A&M before setting her sights on culinary school.
After graduating from The Culinary Institute of America the two lived out an adventure working at restaurants across the U.S., Europe and Germany.
Husband and wife, Matthew and Jessica Lynn own Lynn's Table in Old Town Spring. (Jovanna Aguilar/Community Impact)(Jovanna Aguilar/Community Impact)
“We were very fortunate to have that opportunity to go work and travel and experience everything in realtime,” Matthew Lynn said. “And each time we went somewhere, we took a special ingredient back with us. For Santa Fe, it's green chilies and you'll see that in our food. In Germany, it was fricadilla and schnitzels.”
Prior to opening their own restaurant, Matthew Lynn said he spent 6 years as a professor at the Culinary Institute Lenôtre. Matthew Lynn said his ability to be open enough to learn and take criticism made for a learning tool he passed down to his students.
This dish can be served as a Pork Vienna or Jager style Schnitzel ($31). (Jovanna Aguilar/Community Impact)(Jovanna Aguilar/Community Impact)
On the menu
While the Lynns originally made minimal changes to Lynn’s Table, leaving its menu staples intact, the two later expanded to offer cuisine made with quality ingredients.
Making fine dining cuisine accessible to the Spring community, Lynn’s Table provides a variety of cuisines from Cajun to Italian and American.
“We want to bring you what people consider a fine dining level of food into your backyard,” Jessica Lynn said.
A few menu staple items include:
The Santa Fe Burger, made with avocado, hatch green chilies sourced from Santa Fe, cheddar cheese, pico de gallo, a fried pasture-raised egg and mayonnaise on a toasted brioche bun.
Reuben Sandwich, made with sliced naturally cured nitrate-free corned beef, Swiss cheese, house-made thousand island dressing and sauerkraut on griddled marble rye.
The Skillet Gnocchi ($30) features pan fried Asiago, stuffed gnocchi topped with pork and beef ragù and imported Parmigiano Reggiano. (Jovanna Aguilar/Community Impact)(Jovanna Aguilar/Community Impact)
To ensure quality dishes, the Lynns said they prioritize sourcing the best ingredients from a variety of vendors who source locally and internationally.
“We provide better choices, so you can still enjoy your guilty pleasures,” Jessica Lynn said.
