Chefs That Sizzle Executive Chef William Lawson, Mimi's Table

Chefs That Sizzle

William Lawson Brings European Style To Southern Cuisine At Mimi’s Table

WILLIAM LAWSON

William Lawson, Executive Chef and Owner of Mimi’s Table Bistro and Wine Bar, is a classically French trained American Chef. He trained in a European-style apprenticeship with Chef Jean Christophe Blanc and Gene Bjorkland at the acclaimed Aubergine Restaurant in Memphis, Tennessee.

Originally from Lexington, Kentucky, Lawson has cooked in many fine dining restaurants and private clubs in the South. Additionally, he was the Executive Chef and Director at the Viking Cooking School in Franklin, Tennessee.

Living and cooking in the southern cities of Tallahassee, Nashville, Memphis, Oxford and Wilmington, Lawson has remained close to his southern roots while still infusing European techniques into his culinary style.

Q: How would you describe Mimi's Table Bistro and Wine Bar? Mimi’s Table is a chic yet inviting Tallahassee neighborhood bistro that serves dinner, offering dine-in, curbsidepickup and delivery. Featuring an array of share plates including charcuterie and cheese boards, garden fresh salads, diverse entree offerings and dessert, as well as 50 wines from 10 countries, imported and domestic beer, delicious sangria and port. Located in the Old Town neighborhood in Tallahassee, Mimi's Table has become a favorite evening gathering spot. Q: What are some of your most popular menu items? Braised Beef Short Ribs — slow cooked in red wine and mashed Yukon gold potatoes, green beans and red wine demi.

Seafood Grill — gulf shrimp, seared jumbo sea scallops, fresh lump blue crab, grilled corn, onion and tomato, peppadew pepper, arugula, white wine, lime and basil.

French Apple Tart a la Mode — baked apples, puff pastry, cinnamon and vanilla bean ice cream.

Q: What inspires your menus? French, Italian and Southern inspired cuisine, featuring old-world cooking techniques with fresh, locally-sourced and sustainable ingredients when available.

Q: Do you create your menu items to pair with any special beverages? We host a “Multi-course Chef’s Dinner and Wine Pairing” once a month. The dinner is typically four courses, consisting of an appetizer, salad, entree and dessert. Paired wine is carefully chosen to complement each course. We select a theme in advance — i.e., Mediterranean, Italian, French — and offer tickets via our website. The dinner is always on a Monday evening.

For regular dinner service, we proudly offer a diverse wine list with over 25 wines by-the-glass and 50 in total. We source drinkable wines from all over the world that fit flavor profiles to complement our fare in a wide range of price points. Additional beverages include: mango-peach white sangria, pomegranate-orange red sangria, port, a dozen beer choices, sparkling and flavored bottled waters, sodas, freshly brewed iced tea, arabica blend coffee and espresso.

Q: What is your “sizzle” — your signature items, unique food presentations, or new ideas that you are using? You can always find crowd favorites on our menus, those items that keep people coming back. However, we rotate seasonal chef specials to elevate offerings. Our approach is to use simple, fresh, colorful ingredients to ensure that plate presentation is clean and visually appealing. A great deal of planning and preparation go into the finest details like: infused oils, compound butters, herb and spice blends and madefrom-scratch rosemary focaccia, soups, pastas, dressings and desserts.

Q: What do you attribute your success as a chef to? The Tallahassee community embraced us from the day we opened four years ago. They have been loyal and we have been, and are, appreciative. We enjoy seeing familiar faces and welcome new ones. Like most businesses, we had to pivot quickly during the pandemic and the community was supportive. Restaurants have had a challenging go in the last couple years but great food, friendly service and an inviting atmosphere are always well received. We owe a big thank you to Tallahassee for their ongoing patronage!

Filet Mignon

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