For Brandon Watson at The Chronicle, Vox Table’s small plates packed the right punch when it came to what he called "elevated bar food." That didn’t mean it was completely perfect. He made fun of the smoked hamachi pipettes, writing: "I wish I didn't have to squeeze a plastic vinaigrette bladder through a fish cube." That didn’t stop him from enjoying the rest of the offerings, like:
[T]he Jenga-stacked chickpea fritters ($9) given just a little punch with a quenelle of tomato marmalade, and the pork cracklings ($6) have squiggles of aïoli and a vinegary brava sauce.
The Statesman’s Matthew Odam wasn’t as taken with Vox Table. While he had a more pleasant reaction to pipettes, the menu's jumbling array of dishes, from seafood to meats, didn't work cohesively for him:
[The] "fins + shells" section [...] fell into disarray with a disorganized take on a crab salad ($12) – egg crumbles, smoky Brussels sprouts leaves, radishes, and the treacle of yuzu pudding scattered like a post-explosion scene – and an unattractive plate of grilled shrimp surrounded by a Pollockian drizzle of lemon-verbena vinaigrette ($12).