Table X celebrates 10 years in business this October

Time flies, eh? After the much-lauded Forage departed the dining scene in early 2016, SLC was essentially left devoid of laser-focused prix fixe dining. That is, of course, until Table X picked up the baton later that same year. In the intervening decade, they’ve pretty much been a solitary North Star in the Salt Lake Valley for this style of dining; think: a parade of curated plates that change seasonally and are driven by local purveyors.

A successful year in the restaurant biz is a notable effort in itself, so it’s always worth tipping the hat to those that make it this far. Kudos. Over those years, the kitchen has scooped numerous awards and nominations, from Eater through James Beard. Here’s the full press release on how the team is celebrating:

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Table X is celebrating 10 momentous years this October, during which the restaurant has created a reputation for redefining the dining scene in the Salt Lake City area by offering thought-provoking, award-winning, and consistent dining experiences. To honor this milestone in the hospitality industry, Table X is inviting guests near and far to a special anniversary tasting menu event running October 14-31, 2026. 

The Millcreek restaurant is perhaps most well known for its creative yet approachable tasting menu, highlighting ingredients from Utah farmers, ranchers, and purveyors–such as Intermountain Gourmet Mushrooms, Fine Tilth Farms, Keep it Real Vegetables, and Christiansens Family Farm–as well as a dining space rooted in the designs of local craftsmen. 

This will culminate with a 10-Year Anniversary Tasting Menu featuring standout dishes from the restaurant’s past decade, as well as a selection of 2016 vintage and memorable wines and non-alcoholic beverage pairings. 

On October 23, Table X will also serve the anniversary tasting menu with a special wine pairing dinner featuring winemaker Melinda Kearney, from Lorenza Wines in Lodi, California.

Started by friends and colleagues Nick Tramp and Mike Blocher in 2016, they had  a passion to bring … to Salt Lake City. The restaurant grew quite literally from the ground up with renovation of a 1920s building and the vision for an inclusion of an on-site garden. Across 10 years, The Garden at Table X has served as a constant reminder to cook within the seasons and inspired countless dishes over nearly 300 menu editions.

“The garden at Table X is the reason why we chose this space in Millcreek over 10 years ago. Having a restaurant space where we could just step outside and be able to source items for our menu really sealed the deal for us,” said Chef Mike Blocher.

Since its establishment, the restaurant not only creatively weathered a pandemic but has also grown with the addition of Table X Bread. Located beneath the restaurant and opened in 2021, it also celebrates five years as an award-winning retail sourdough bread bakery and cafe offering daily fresh-baked bread and pastries Tuesdays through Saturdays.

“Breaking bread with our guests has always been a critical part of the Table X experience. It is why we start every meal with a slice of our signature sourdough. It is also why opening a bakery made the most sense. Our  sourdoughs are an extension of what this restaurant means to us and we want our community and guests to take that bread home and break bread at their tables,” said Nick Tramp.

Today, Table X operates with a honed team of skilled chefs and front-of-house professionals who work alongside Chef Blocher to continue their mission, creativity, and desire to support and positively represent the local community.

Table X started and has remained true to its mission this past decade, while rewarded with numerous local and national recognitions, including: 

• Four-time James Beard Award nominee for Table X Restaurant and Table X Bread
• Salt Lake Magazine Best Restaurant
• Eater Essential Restaurant

This is all in large part thanks to an incredible team of people–past and present–who had immeasurable impact, as well as loyal guests equally dedicated to the community and local producers.

There are still two weeks to catch Park City specials at the Dine About event

There’s a fortnight left to the PC Dine About event where “Locals and visitors can indulge in 2-course lunches for $15, $20 or $25 per person, 3-course dinners for $30, $45 or $65 per person, and après specials featuring $20 cocktails and small plates”. If you’re headed up to Summit County, keep the below list in mind, for who’s offering what and when:

350 Main
Oct. 1 – 28 | Dinner

7880 Club At Stein Eriksen Residences
Oct. 1 – 25 | Lunch + Dinner

Alpine Distilling
Oct. 1 – 31 | Après

Bangkok Thai on Main
Oct. 1 – 31 | Lunch + Dinner

Cena At The Chateaux Deer Valley
Oct. 1 – 25 | Lunch + Dinner

Deer Valley Café
Oct. 1 – 31 | Lunch

Flanagan’s on Main
Oct. 1 – 31 | Lunch

Fletcher’s Park City
Oct. 1 – 24 | Dinner

Grappa
Oct. 1 – 31 | Dinner

Grub Steak
Oct. 1 – 31 | Dinner

Handle
Oct. 1 – 30 | Dinner + Après

Hearth and Hill
Oct. 1 – 31 | Lunch + Dinner

KITA at Pendry
Oct. 1 – 31 | Dinner

Le Depot Brasserie
Oct. 1 – 31 | Lunch + Dinner

LOMA
Oct. 2 – 31 | Dinner

Matilda
Oct. 1 – 31 | Dinner

Pine Cone Ridge
Oct. 1 – 31 | Dinner

Powder At Waldorf Astoria Park City
Oct. 1 – 31 | Lunch + Dinner

Red Rock Brewing
Oct. 5 – 31 | Lunch + Dinner

Shabu
Oct. 1 – 30 | Dinner

Squatter’s Roadhouse Grill & Bar
Oct. 1 – 31 | Lunch + Dinner

Sterling Steak and Lounge
Oct. 1 – 31 | Dinner + Après

Timbers Bar & Restaurant
Oct. 12 – 31 | Dinner + Après

Tupelo
Oct. 1 – 31 | Dinner

Twisted Fern
Oct. 1 – 31 | Dinner

Adelaide

There’s a new special menu offering at this Le Meridien hotel spot – aimed at those swinging by the area for hockey season. Here’s the lineup by way of presser:

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Hockey season is officially underway, with the Utah Mammoth home opener kicking off in downtown Salt Lake City on October 1st at the Delta Center. Just steps from the action, Adelaide Restaurant and Van Ryder Rooftop Bar are inviting hockey fans to make an evening of the game, offering pregame bites and cocktails to fuel night-long celebrations.

At Adelaide, the Pregame Bites Menu serves up an array of shareable eats, encouraging friends to gather and gab before puck drop. The menu highlights Truffled Popcorn ($9) freshly popped and tossed in truffle oil, salt, and parmesan. Guests will be sure to double-dip after ordering the Onion Rings ($12), served with stone-ground mustard, and Potato Crusted Chicken Strips ($16), accompanied by a trio of dipping sauces, including curry aioli, buttermilk ranch, and Mr. Pibb BBQ sauce. For the table, the Potato Chip Nachos ($18) put a playful spin on a game-night staple, while a French-inspired Vegetable Crudité with hummus and warm grilled pita ($14) presents a lighter option.

Just above the city, Van Ryder offers a place to break the ice with game-day cocktails, rooftop dining, and sweeping views of downtown Salt Lake City. Fans can cool down with the Ice Breaker, a tropical mix of white rum, lime juice, pineapple, coconut milk, and Vibe Rush Float. With the revelry at the Delta Center just across the street, fans can sip, rally, and celebrate through the final whistle.

Tupelo

Via press release:

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Mindfully crafted by Chef Matthew Harris, new fall menus make their debut at tupelo Park City, along with a multi-course tasting menu and soul-nourishing Sunday Supper. The season’s new dinner and cocktail menus are available now.

“Guests are invited to indulge in our new fall menus for an authentic taste of in-season, locally-sourced ingredients in every meal,” said tupelo Partner Maggie Harris. “We’re excited for the return of our 4-course, prix-fixe menu, and are happy to report that Sunday Supper is here to stay, featuring tupelo’s famous fried chicken and easy-paced Southern hospitality.”

Showcasing harvest season’s bounty from local purveyors and tupelo Farm, located in nearby Midway, the fall menu features enticing starters of buttermilk biscuits, roasted heirloom carrots, Sue’s Maine mussels, roasted local mushroom toast, crispy cheddar cheese fritters, and yellowfin tuna tartare. Heartwarming entrees include crispy heirloom chicken, cornmeal crusted trout, butternut squash risotto, country ham wrapped pork chop, peppercorn yellowfin tuna steak, sous-vide duck breast, beef & barley featuring Niman Ranch sirloin, and Rocky Mountain
elk Bolognese.

An extensive beverage menu of craft beer, cider, wine, liqueurs, spirits, and zero-proof offerings also features signature cocktails such as the tupelo Old Fashioned, Tea Time, Naked in the Bramble, Dr. Simi Martini, Jazz Fest, and the First Class Espresso Martini.

Fall dining specials and events include:

4-Course Tasting Menu

Savor an expertly crafted prix-fixe menu featuring tupelo’s classic deviled eggs, yellowfin tuna tartare, sous-vide duck breast, and Chef’s seasonal dessert. $45 per person. Wine pairings to complement each course are available for $25 per person.

Fried Chicken Sunday Supper
Sundays | 5 – 9 p.m.

Let Sunday slow down as it should with family-style Sunday Supper. Start with warm biscuits, deviled eggs, and a market salad from local farms. The main event is tupelo’s famous crispy fried chicken, served with mac and cheese and the season’s vegetable, cooked however it’s best right now. Dessert is a sundae bar built tableside, with sauces and toppings for everyone to pile on. Guests of all ages are welcome, and wine pairings are available. $136 covers two guests (12+), additional adults are $68, kids 4–11 are $34, and little ones 3 and under are free. Reservations are available now.

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Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.