Table X cuisine
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Table X menu

The following information was recently updated on March 3, 2019

Table X is one of SLC’s bets kept secrets – a fine dining restaurant hidden away in the suburbs of Millcreek Utah. The menu often relies on product sourced for the restaurant’s own on site garden. Don’t miss the chef’s tasting menu, also available to vegetarians, one of the very few in Utah.

Table X menu

The following Table X menu is dated November 2018:

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Table X menu - appetizers, entrees
Table X menu – appetizers, entrees
Table X menu - desserts, after dinner drinks
Table X menu – desserts, after dinner drinks

Table X bar menu

Table X menu - cocktails, beer, cider, liquor
Table X menu – cocktails, beer, cider, liquor
Table X menu - wine list
Table X menu – wine list

What are the hours for Table X

Monday closed
Tuesday closed
Wednesday 5.00 p.m. – 10.00 p.m.
Thursday 5.00 p.m. – 10.00 p.m.
Friday 5.00 p.m. – 10.00 p.m.
Saturday 5.00 p.m. – 10.00 p.m.
Sunday 5.00 p.m. – 10.00 p.m.

What else should I know about Table X

Cuisine: New American
Don’t miss: Tasting menu
Reservations: Yes
Parking: Own lot
Alcohol: Full bar
Service and atmosphere:
Seating: Tables, banquette, private booths, kitchen counter seating

Where is Table X located

1457 E 3350 S, Salt Lake City, UT 84106
(385) 528-3712
tablexrestaurant.com

What’s the food like at Table X

What’s it like at Table X

Table X exterior
Table X exterior
Table X interior
Table X interior
Table X booth seating
Table X booth seating
Table X menu - open kitchen
Table X menu – open kitchen

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.