Our Restaurant

Located in the middle of the Historic Roanoke farmers’ market, in the 19th century wigmore building, Table 50 offers fine, upscale dining in a comfortable and casual atmosphere. The chef and staff utilize the local ingredients provided by the farmers market as well as Virginia’s many rich resources in creating progressive American cuisine through classic cooking techniques. Our own blend of flavors from our multicultural heritage add to the dining experience. Table 50’s eclectic menu, rich ambience of copper tables and hand forged brick walls provide a casually elegant experience that is a must.

Michael Caudill

Born and Raised in Roanoke, Va., Mike attended Cave Spring High School and Roanoke College. While attending college he obtained his first restaurant job working for the late Al Pollard and upon graduating accepted his first management position. In 1999 Mike moved to Hyde Park, N.Y. to attend The Culinary Institute of America. While earning a degree in culinary arts Mike worked for The Ritz Carlton Hotel in St. Thomas, U.S.V.I. Upon returning to the Roanoke Valley, Mike worked in many local kitchens and was the Executive Chef of both The Library and Frankie Rowlands Steakhouse. In February 2006 Mike resigned his position at Frankies and began construction of Table Fifty with business partner and former General Manager of Frankie Rowlands, Eric DiLauro.

Eric DiLauro

Eric DiLauro began his career in the restaurant industry at the age of thirteen in his father’s restaurant. The Italian eatery, Anthony’s, was located downtown on Market Street across from where Table 50 exists today. From there, he worked at several downtown establishments including the first location of Corned Beef & Company, a company he would return to as manger nearly twenty years later. Eric worked his way through college by managing and coordinating banquets for the hospitality industry in Richmond. After graduation, his love of food and restaurants took him to San Francisco where his experience landed him a job as manager at Max’s Opera Café. It is there that he first experienced California fusion cuisine, a concept that he brought with him when he decided to move back to Virginia in the spring of 2000. Having a strong Italian heritage, Eric has always had an interest and appreciation for wine. While living on the West Coast his interest turned into a passion and a thirst for knowledge that began as tours of coastal wine country and led to wine studies and tours in both Germany and Spain. This passion he brought to Frankie Rowland’s in the winter of 2001, winning the prestigious steakhouse five consecutive Wine Spectator awards for excellence. His experience as manager earned him several people’s choice awards lauding his talented staff. Opening his own restaurant had been a life long dream that came true in June 2006 with the opening of his first restaurant, Table 50.