Table 570 Makes Room for Sushi, Noodles and a Good Long Dinner

A sushi dinner can start with yellowtail and tuna, move on to a house roll, then take an entirely different turn toward pad Thai, curry or a plate of pineapple fried rice. That wide-open approach is the useful thing about Table 570: one table can order in several directions without anyone settling for an afterthought.

The restaurant’s Asian-fusion menu covers sushi and sashimi, specialty maki, rice and noodle dishes, teriyaki, Thai favorites, Chinese entrees and a few more playful crossover items. It is an easy place to bring the devoted raw-fish orderer, the person who wants chicken and lo mein, and the diner who is mainly interested in a cocktail and a few things to share.

Sushi is a natural starting point. Yellowtail, tuna and sashimi dinners sit alongside specialty maki and house rolls, with the Hopmeadow roll among the frequently ordered signatures. Yellowtail with scallion has a notably tender, fresh character, a simple combination that does not need much dressing up.

For a fuller seafood meal, the sashimi dinner brings a variety of selections with a salad. The menu also reaches into richer tuna territory with otoro, alongside standard bluefin tuna and yellowtail.

Kani salad is a dependable choice when the table needs something cool before the main dishes arrive. Hot and sour soup has its own loyal following and makes a sensible warm-up for a meal that may include both sushi and a hot entrée.

No one has to be a sushi person here. The broader menu includes chicken dishes, General Tso’s chicken, lo mein, Mei Fan, curries, teriyaki plates and rice dishes, so a dinner can stay comfortably familiar even when the rest of the table is ordering maki.

General Tso’s chicken comes with zucchini, peppers and carrots in a hot, tangy pepper sauce. It is a more substantial plate than a side-order supplement, and a good reminder that the kitchen is working from more than one culinary lane.

The plain lo mein arrives in a notably generous portion, often enough to leave some for later. That makes it a practical order for someone who wants a straightforward noodle dish rather than another round of small plates.

Japanese gyoza and housemade gyoza dumplings offer two ways to begin. Shrimp tempura, served with aioli, is another shareable option that bridges the gap between a sushi-focused starter and a more conventional appetizer.

The fusion dishes give the menu some welcome curveballs. Bao buns are a standout order, soft and handheld but substantial enough to hold their own among the larger plates.

One particularly detailed variation is the teriyaki beef bao bun taco, layered with lettuce, bean sprouts, sesame seeds, scallions, ginger and soy. It is a busy little package in the best sense, combining a familiar teriyaki flavor with crunch, freshness and a different format.

Fusion tacos appear alongside the more traditional Asian dishes, so the menu never asks a group to agree on one strict definition of dinner. Sampling works well here: a couple of starters, a roll or two, and then an entrée for the person who came hungry.

The drink list has enough range to make dinner linger. Cocktails, wine, Asian beer and sake are all in the mix, rather than sake being treated as a token addition beside the food.

A sake flight is available when choosing just one bottle feels too limiting. Nigori sake makes a natural companion for a sushi or sashimi dinner, while the Scorpion Bowl brings a fruitier, tropical direction and is available as a single serving.

That mix is useful for groups. One person can settle in with sake and sashimi while someone else orders a cocktail beside noodles or teriyaki, without the table feeling as if it is trying to make two separate restaurants work.

Table 570 is spacious, with a bar area, booth seating and two dining rooms. The layout gives the restaurant a more relaxed rhythm than a single compact room: a couple can tuck into a booth, a larger party has room to gather, and counter seating is another option.

The setting stays comfortable and easygoing rather than overly formal. It suits a quick meal when time is short, but it also has enough space and menu range for a leisurely dinner where the table keeps adding one more dish.

Outdoor tables or patio seating extend the options during warmer months. Inside, earlier visits can be quieter; the restaurant tends to pick up after typical work hours.

Warm, prompt service helps with a menu this large. Staff can steer diners through sushi, rolls, noodles, rice dishes and drinks without making the choices feel like homework, and meals can move along briskly when a group needs to eat and head out.

For a birthday meal, dessert may arrive with a candle and a staff-sung greeting. It is a small, cheerful flourish rather than a reason to turn dinner into a production.

Vanilla mochi and green-tea mochi provide a neat finish after a meal with plenty of savory options. They are especially welcome after a fuller order of noodles, General Tso’s chicken or teriyaki.

A free parking lot is available and has ample space, which removes one common bit of restaurant friction before the meal even begins. The multi-room setup also accommodates both small tables and larger groups.

Online menu browsing and ordering are available alongside dine-in service, making the restaurant workable for a carefully planned dinner or a takeout night. Takeout has been handled with attention to temperature and presentation, with hot dishes kept hot and sushi packed carefully in its box.

Reservations have not generally been necessary, though a busier after-work dining period can change the pace of the room. The menu is broad enough that even a simple takeout order can go beyond the usual roll-and-soup routine.