Because  Market Table’s  been doing farm-to-table before it was cool, and it still packs a punch.  Picture  a corner  restaurant  with  an open kitchen  and  warm  service,  huge  windows that let  the sun in  during the  day  and  Village  life  at  night, and an always-changing menu that extols the greenmarket’s best — courtesy of industry vets Mike Price and Joey Campanaro.