- All the recipes are scratch-made based on Daisy’s grandmother’s recipes.
- The Modern Southern Table team calls everyone “cousins,” so don’t be surprised when you walk up and hear “Hey Cuz’!”
- The BIG TONE Smothered Chicken and Biscuits is named after Daisy’s husband, Tony. One bite of that sandwich and he was hooked.
- The Modern Southern Table menu is available Tuesday & Wednesday beginning at 4:00 PM, and Thursday – Sunday beginning at 11:00 AM.
- Daisy’s team prides themselves on taking care of their customers, their community, and doing right by their ancestors.
Chef Partners Modern Southern Table
About Modern Southern Table
The journey for Modern Southern Table began in the food court of the Colony Square Mall in Zanesville, Ohio, after Daisy Lewis competed in and won the Food Network’s “Food Court Wars” in March 2014. When her lease in the mall ended, Lewis refocused her efforts on relocating, hoping to open a restaurant in the Columbus area.
No stranger to the highs and lows that come with working in the restaurant industry, Lewis cites the wealth of knowledge she’s learned from Cameron Mitchell Restaurants (CMR) as a turning point in her entrepreneurial career. Other highlights include winning local accolades such as the Big Pitch and Best Fried Chicken awards and national recognitions such as winning the “Food Court Wars.”
Our Menu
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Modern Southern TableSignature Gumbos
Modern Southern TableSouthern Fried Chicken
Modern Southern TableSouthern Seafood
Modern Southern TableGood Ole Sides
Modern Southern TableSweet Treat (Available Friday, Saturday and Sunday only)
Modern Southern TableCondiments
Modern Southern TableSouthern Punches
Modern Southern TableTraditional Drinks
Pick-Up Made Easy
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Sadaya “Daisy” Lewis’
Modern Southern Table owner, Sadaya “Daisy” Lewis’ love of cooking started when she was nine years old and has continued through her adult life. Everything about the process brings Lewis joy, from selecting ingredients and creating new dishes to developing beautiful plating presentations and providing guests with one-of-a-kind culinary experiences.
She seeks to give guests the same feeling of comfort she had when her family would host meals and unite around the table.
“I’m looking forward to sharing meals made from scratch and with love; meals that will remind people of home.”
