Reservations accepted for our Main Dining Room & Family Table.
Walk-ins welcome on our porch, patio, and Front Dining Room.

Come try the simple, southern creations on our winter menu! Chef Woody showcases the season's best produce and bright flavors in new dishes such as the beet salad with strawberry, rhubarb, and Capra Gia goat cheese, hanger steak with pinto beans & cornbread crutons, and honey buns with honey butter, orange royal icing and cardamom ice cream. And the classics like our fried chicken and meatloaf meatballs? We've still got those, too!


Table & Main is first and foremost a place for people to come and enjoy themselves.

That’s all any restaurant really is. No one goes out to eat to have a bad time. You come with friends, you eat great food, you have a bottle or two of wine, and you unplug from “the world at large.” Even if for just those couple of hours between the appetizers and your after-dinner splash of bourbon, you surrender your troubles and enjoy the hospitality and attention of the restaurant.

Your worries will still be there when you leave. But while you’re here? Take a load off.

Ryan Pernice | Owner & Operator


With more than 15 years’ experience in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence in each of his restaurants, Table & Main | a southern tavern and Osteria Mattone.

A Roswell native and a proud graduate of Roswell High School, Ryan opened Table & Main in 2011 to feature "simple, seasonal and southern" cuisine. Upon introducing the concept, Table & Main garnered early acclaim from critics and diners alike. Though awards are admirable, Ryan is most proud to have built a restaurant that his friends and neighbors can consider their "neighborhood spot."

Ryan and his partner, chef Ted Lahey, decided to open Osteria Mattone to offer Canton Street its first Italian restaurant. After all, what better way to build on their success than with a bowl of pasta and a glass of Barolo? Combining the casual spirit of an osteria with the more formal dining of a Roman trattoria, Osteria Mattone also puts a great emphasis on a beverage program driven by Ryan’s brother, Daniel. To distill his vision for the restaurant, Ryan traveled to Italy with Executive Chef Lahey to eat his way through 31 restaurants in seven days in Bologna, Montepulciano, Naples and Rome.

In 2009, Ryan helped open Maialino, a Roman trattoria in New York City’s Gramercy Park from award-winning restaurateur Danny Meyer of Union Square Hospitality Group. Lauded with accolades by Forbes, Esquire, New York Magazine and the NY Times since its debut, Maialino set a high standard for Ryan’s dream of opening his own restaurant. Prior to opening Maialino, Ryan gained valuable experience in restaurant consulting at Avero, LLC, an innovative business-intelligence company catering to the country’s top restaurateurs.

After working in several local Roswell restaurant kitchens throughout high school, Ryan attended Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. Ryan lives in Roswell and enjoys exploring the dining scene in and around Atlanta, sharpening his bocce ball and pool table skills with friends and attending local concerts.

Woolery “Woody” Back | Executive Chef


With a culinary style influenced by his Kentucky roots, Back began his hospitality industry career in the front of the house at a few small places around New York. Eventually, his place moved to the kitchen where he honed his interest in cooking. A move to Virginia to attend Johnson & Wales University earned him a degree in culinary arts, solidifying his career choice. 


Sous chef positions at spots such as Havana and Mahi Mahs fueled his love for cooking, but it wasn’t until he was named chef de cuisine at Coastal Grill that he fell in love with Southern cuisine in particular. As such, he moved further south and served as sous chef with the famed Tom Collicco at Craft. Upon Craft’s closing, he met chef Linton Hopkins who led him to Holeman and Finch and his most recent position as executive sous chef at Restaurant Eugene. After four years with chef Linton, he is eager to take his friendships with farmers and responsible sourcing to Roswell, Ga. at Table & Main.




Cindy Miller | General Manager


A part-time job at a small, family run restaurant in high school ultimately turned into a career in the hospitality industry for Cindy Miller. For more than 20 years, she has managed front-of-house positions in multiple restaurants and bars in and around Atlanta.


With a focus on bar tending and management Miller focuses on each and every customer to enhance the dining experience, whether it is a birthday, an anniversary or just a casual dinner with coworkers. From Miller’s perspective, small locally-owned establishments embody quaint intimate settings that encourage a more personalized service. With a goal of turning first-time customers into returning friends, the draw to Table & Main was natural.

As general manager, Cindy will utilize her experience to uphold the esteemed service standards that RO Hospitality has established.

Table & Main sources fresh goods and ingredients from nearby Georgia farms, artisan bakers, creameries, breweries and other local purveyors. Here is a list of neighbors we’re currently supporting:

Allen Benton

Anne Marie, Local Food Stop CSA

Anson Mills
Artisan Foods Bakery & Cafe

Beeler Pork
Bill Lovett, Painter

Custom Remodel

Green Ola Acres
Hamilton Flowers

Indian Ridge Farms
Jailhouse Brewery

Native Seafood
Red Brick Brewery

Red Hare Brewery
Russ Thompson, A Perfect

Sweet Apple Farmers Market
Sweetwater Brewery
Terrapin Brewery

The Sun Dog Farm

Truly Living Well

Turnip Truck
Victoria Jackson, Painter

Wes Brings You Fish