Welcome to Table 300!
Table 300 overlooks our beautiful pool & courtyard space and is enveloped in windows that provide a warm, bright atmosphere in a modern looking dining room. We offer an extensive ala cart menu selection for our residents for breakfast, lunch & dinner and provide brunch every Sunday. Our menu offerings are as diverse as our residents and made fresh to order.
The Sweet Spot is located inside of the dining room of Table 300 and offers complimentary coffee, cappuccino & espresso throughout the day. In the mood for a sweet? The Sweet Spot offers a variety of cakes, pies and other sweet options, as well as Hershey’s Ice cream.
Delivery & take-out are also options offered to our residents who prefer to enjoy their meals in their condo.
Mr. Hamilton has had a unique and diverse background leading teams & departments in a wide range of hospitality positions, including on-premise food & beverage services in boutique, upscale hotel brands like the W Hotel and larger hotel chains like Westin & Marriott to large full-scale catering facilities like Cobb Energy Performing Arts Centre and Wolfgang Puck at the Georgia Aquarium.
“Seniors communities are evolving and dining within them has taken on an important role. The restaurants are the hub for social gathering and the meeting place for neighbors, friends, and family. Enjoying a good meal over conversation is integral to seniors communities but the evolution of the dining experience has changed. Higher quality food is in demand, food must be natural, not processed or full of fillers and it must be able to cross a generational divide to please the masses. We have been able to provide our residents with all of these aspects while creating an environment that is both warm and modern.”
Steve Hamilton, Assistant Director of Facility Operations/Human Resources
“I was born and raised in Saint Petersburg, Florida. I always enjoyed cooking with my family while I was growing up so I decided to go to culinary school. I studied culinary arts at Johnson & Wales University in Charleston, SC. I proceeded to do an internship at The Don Cesar Hotel on St. Pete Beach, FL. I worked my way up from an intern to a sous chef and was in charge of the banquet kitchen. It was a fine dining experience and the opportunity to train with some of the best chefs in the area. I left the hotel and took a position as the Executive Chef of Westminster Shores in St. Petersburg, FL. Westminster is an upscale retirement community where I was able to integrate my hotel experience in order to create a more upscale dining experience for the residents. I hope to be able to do the same thing at Mount Vernon Towers and look forward to working with the staff and meeting all the residents.”
Executive Chef Marisa Johnson
