Our meals at Table X have been some of the best fine dining experiences we’ve had in Utah. They have mastered that elusive trifecta of food+service+ambiance, but with an understated class that perfectly suits the chill vibes of Salt Lake. Love when a place understands that food can be stunning and IG-worthy but must also taste even better.
It’s located in an unassuming spot just off a busy part of Highland Drive in Millcreek so that you step inside to this little peaceful haven right in the middle of the big city.
If you need more reasons to go, here they are: fresh sourdough, produce from their garden in the back, perfectly paced courses, servers that enhance your dining experience (instead of distract or detract), amazing options for alternative diets, beautiful little tasters and palette cleansers in between courses, easy parking away from downtown craziness, spacious uncrowded dining room.
Also, THE FOOD. Just click through their ridiculous seasonal menu stars and picture them tasting as good as they look. We have been there when they had a la carte options back in the day, but now it seems they have permanently changed over to a fixed menu of either five or seven courses. These can include wine pairings or non-alcoholic beverage pairings – both are excellent. They also have a creative vegetarian tasting menu which makes it very hard to choose. See some of the beautiful and delicious highlights from my past visits below.
The tasting menus rotate locally-sourced seasonal fare, but the meat-forward one usually includes:
- a bright salad (currently, they’re offering a winter salad of root vegetables, pumpkin seed vinaigrette, chicories & winter squash);
- house-made bread;
- a vegetable course (i.e. *Intermountain Gourmet Mushrooms, locally grown mushrooms, celery root, smoked trout roe, cured egg yolk);
- a meat (UT47 Heritage Angus Beef, smoked onion, turnip, caramelized buttermilk jus, fermented garlic scape)
- or fish course (pan-seared striped bass, rutabaga hash, smoked pork, apple, meyer lemon nage);
- house-made pasta (the current pasta features christiansen berkshire pork sausage, winter black truffle, spiced bread crumb, parmigiano reggiano);
- and an interesting dessert (right now it’s a rosemary olive oil cake with winter citrus marmalade & white chocolate sorbet).
Their local sources have included Caputos, Lehi Roller Mills Flour, Frog Bench Farms, Jones Creek Beef, Christiansen’s Farm, and Intermountain Gourmet Mushrooms.
Table X is one of my most recommended choices for a romantic night out or a fun night with friends. It’s one of the rare finds in Utah that lives every bit up to the hype. I might have convinced myself to make another reservation right now too.
