Table Twenty Five
Table Twenty Five, on Ogden's Historic 25th Street, makes its pasta in-house every day.
Why go
Jaimie and Justin Buehler worked seven years at The Copper Onion in Salt Lake City before they opened a restaurant of their own in downtown Ogden in August 2021 (Salt Lake Magazine). On their first date, sitting at a restaurant's table number 25, they both talked about wanting to open a restaurant of their own. When they did, it was on 25th Street, and Valerie Phillips of Chew and Chat called the name a fitting one (Chew and Chat). Jaimie Buehler told Phillips that year why they kept the menu short: We want every dish to be the very best in Ogden
(Chew and Chat).
Ted Scheffler, the Utah Stories critic, ate here in the opening weeks and found hits and misses. His mussels and frites came with six of eight shells still closed and the fries piled onto the broth, where they went limp (Utah Stories). He went back for a review in July 2026 and wrote that the restaurant had sorted out the glitches that accompanied their early days and now they are clicking on all cylinders
(Utah Stories). The dish that made his case was the $16 cacio e pepe, pasta in cracked black pepper and aged parmesan: perfectly cooked homemade pasta with a nice, toothsome bite
(Utah Stories).
He found the small plates big enough to make a light meal of. The $18 ahi poke, sushi-grade tuna over jasmine rice with pickled carrots, edamame, avocado and wasabi aioli, came in a bowl easily shared by two, and his table called it spectacular
(Utah Stories). In July 2026 small plates ran $8 to $18, pastas $16 to $25 and entrees $26 to $34. Salt Lake Magazine named Table Twenty Five among its best restaurants of 2025 for Northern Utah (Salt Lake Magazine).
Order this / avoid
- Order: the cacio e pepe (Ted Scheffler, Utah Stories, 2026).1
- Order: the ahi poke, to share (Ted Scheffler, Utah Stories, 2026).1
What locals & experts say
- Ted Scheffler, Utah Stories (2021), on the dining room:
It's classy without being constricting and contemporary without being pretentious or over the top.
2
Good to know
- The room: big windows onto 25th Street, white tablecloths, a bar in the middle and tables on the sidewalk. A framed black-and-white photograph of Anthony Bourdain hangs with a long quote of his about restaurant work.1
- When: lunch, dinner and weekend brunch. The tables fill at peak hours (Salt Lake Magazine, 2025).4
- Getting there: 195 Historic 25th Street, Suite 4, Ogden. Street parking on 25th is now paid.1
- Drinks: craft beer, seasonal and classic cocktails, mocktails and wine. For the size of the place, Ted Scheffler wrote in 2026, the list is
surprisingly robust
.1 - Phone: 385-244-1825.
Verdict
could-visit — Make the drive to Ogden for the house pasta and a poke bowl for two. Tables go quickly during the brunch and dinner rush.