Table X
Table X baked its own bread, turned the bakery into a wholesale business, and took a James Beard nod for the bread in 2024 and one for the kitchen in 2025.
Why go
Mike Blocher and Nick Tramp met at the Culinary Institute of America at Hyde Park, cooked in East Coast fine dining, and put their room in a converted 1930s warehouse out in Millcreek in November 2016 (Table X). They planted a garden around it. The menu is written from what that garden and the season hand over, which is why there is one menu at two lengths and no card to order from.
The bread is the part that got away from them. House sourdough and cultured butter were a course; the bakery downstairs grew into a wholesale operation selling to other restaurants and then into a counter selling loaves to anyone (Salt Lake Magazine). The James Beard Foundation made Table X Bread an Outstanding Bakery semifinalist in 2024, then put the restaurant itself on the Best Chef Mountain semifinalist list in 2025 (Salt Lake Magazine).
Angie Fuller, who runs the floor at Oquirrh, named this room when Salt Lake Magazine asked working operators who they admired, and her reason is about nerve: I love that they've gone to a tasting-menu-only format. Just to be like, 'this is our menu tonight, let us feed you.' That's something this city hasn't had since (Viet Pham's) Forage
(Salt Lake Magazine). Forage closed in 2014, and Angie Fuller is not the only chef here who still measures against it.
Both Beard placings went to Blocher and Nick Fahs, and the restaurant's own site no longer names Fahs (Table X). I have not found anything saying where he went.
Order this / avoid
- Order: the house sourdough and the cultured butter, baked downstairs by the bakery.
- Avoid: arriving wanting to choose. Five courses or seven, and the kitchen decides both.6
What locals & experts say
- Angie Fuller of Oquirrh:
We share a commonality with Table X in that we want to cook with as many seasonal products as we can. Farm-to-table isn't anything new, but Table X thinks in terms of putting the best, freshest ingredients on the plate.
4 - Salt Lake Magazine, on the 2025 Beard list:
From the beautiful interior design, stunning pottery, and food that is palate-pushing and unique, this is the perfect place for experiential diners.
3
Good to know
- What it costs: five courses at $85, seven at $115. Wine pairings add $45 and $55; the non-alcoholic pairings are $30 and $35. Parties of six or more carry an automatic twenty per cent.
- Booking: essential, through Tock or by phone. Dinner runs Wednesday to Saturday and the room is dark the other three nights.
- Where: 1457 East 3350 South, out in Millcreek, about fifteen minutes from downtown.
- What kind of room it is: a tasting menu in a converted warehouse with its own vegetable garden, and a bakery in the basement you can buy from without eating dinner.
Verdict
should-visit — This kitchen grew a bakery good enough to be judged on its own, and Angie Fuller of Oquirrh names the room when she is asked who she admires. The tasting menu runs off a garden the restaurant planted. I have not found anything published on the cooking since November 2025, and the room's own site no longer names one of the two chefs the Beard placings went to.