Table X continues to push its high-concept experiment further. Started by a team of chefs who came from traditional fine dining restaurants on the East Coast, Nick Fahs and Mike Blocher, Nick focuses on the restaurant’s bakery (which sells directly to customers) and Mike sources food locally (much of it from the restaurant’s own garden). Last year, Blocher doubled down on his confidence in the food from his kitchen. Table X only serves an ever-changing tasting menu at each seating. Basically, he’s saying, “I’ll decide.” Relax. You’re in good hands. “This is the most ambitious kitchen in town,” says panelist Lydia Martinez, echoed by panelist Darby Doyle who says, “their prix fixe tasting menus are dependably stunning and always include vegetarian and vegan options.” But don’t think this is fussy food, Blocher limits himself to a small number of minimally manipulated ingredients. But. No. They don’t serve a burger.
1457 E. 3350 South, SLC, 385-528-3712, tablexrestaurant.com
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