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The Decorah Area Chamber recently hosted a ribbon cutting event for Sabin Family Table to celebrate one year of ownership under Amanda and Corey Sabin. The Sabins purchased the long-time Decorah restaurant from Stacey and Scott Gossling in November of 2023.
The location, on the corner of Decorah’s Mechanic Street and Sanford Street, has been host to a restaurant for more than 65 years. What started as a root beer stand later became an A&W franchise. Eventually the franchise was dropped, and it became the Family Table. The Gosslings owned the establishment from 1993 to 2023 – marking three decades of comfort food and a robust remodel. When it came time to sell, The Gosslings were hopeful they would find buyers who could carry on the successful business model and embrace a “good ole comfort food” menu.
“When we bought the restaurant back in 1993, we were young and it was a big deal for us,” said Stacey Gossling. “Family Table has been such a big part of our lives and our children’s lives. We are so happy that the next chapter for this business is with Corey and Amanda Sabin. They are the perfect people to carry on the tradition of this local diner and, in many ways, we see a story similar to ours – a young, local, hardworking family welcoming their neighbors and visitors everyday with home cooking and smiles.”
The Sabins bring years of experience in food service, having worked for TBocks Sports Bar and Grill, Luther College and at Family Table under Gosslings. Both were quick to express appreciation for all that they have learned in the chapters that preceded the purchase of the restaurant. Corey Sabin said he is motivated to add home cooked elements for a variety of dishes and is having fun with some new specials, including Monday-night spaghetti, a Thursday-night pork cutlet meal, and a new turkey dinner special which he started crafting while still training with Scott Gossling.
“I love working in the kitchen,” Corey Sabin said. “It allows me to improve the product by trying new things and do more complicated food prep that ultimately improves the customer experience. I enjoy making food for people that is clean label and still affordable — something I would be proud to serve my own family.”
In their first year of ownership, Amanda Sabin designed a new business logo and an updated menu was released, featuring familiar favorites as well as more detail for those with dietary restrictions. A new refrigerated pie case was installed a few weeks ago, housing the same pie recipes the restaurant has used for decades. The couple said they remain dedicated to serving tradition and appreciate their team. Breakfast is still served all day, and the early bird coffee drinkers can still be found gathered around tables before the sun comes up.
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