Table X

This is our last week of services before heading out on holiday break! We still have a handful of openings through the week and can’t wait to see you for the last time in 2025!

*END OF YEAR SCHEDULE*

RESTAURANT CLOSED:
12/24/25-1/6/26

BAKERY CLOSED:
12/25/25 - 1/12/26
(Re-opening Tuesday 1/13/26 due to minor renovations)

Only two weeks of 2025 before our teams close up and head out on winter break! Come visit us to cap of your year with an unforgettable dining experience!

Few of our Fall favorites 🍂🍃

Bakery: 8am - 3pm, Tuesday - Saturday
Restaurant: Open at 5pm Wednesday - Saturday
1457 East 3350 South SLC, UT

HOLIDAY HOURS THIS WEEK FOR and .x.bread

CARROT CAMPANELLE ON THE MENU NOW!

Heirloom Carrots / Braised Lamb Shoulder / Orange Breadcrumbs / Carrot Top Pistou

Bakery: 8am - 3pm, Tuesday - Saturday
Restaurant: Open at 5pm Wednesday - Saturday
1457 East 3350 South SLC, UT

Tables set, see you soon!

Bakery: 8am - 3pm, Tuesday - Saturday
Restaurant: Open at 5pm Wednesday - Saturday
1457 East 3350 South SLC, UT

   

M U S H R O O M F R I C A S S E E

Kind of a classic around here and it’s back on the menu (for a little while) right now!

If you’ve dined with us over the years, there’s a good chance you’ve tried one of the many versions of this dish, which encompasses everything great about Table X and our philosophy…

Amazing local mushrooms from , our sourdough bread .x.bread , herbs from our garden, greens from , prepared with a blend of classic cooking techniques and finished with a modern touch. that’s us.

Come try it while it’s on the menu, and if you’re not able to make it in comment RECIPE and Chef Mike will send it to you!

   

We had a great week celebrating 9 years of Table X!

Thank you again to all of our team, guests, fellow restaurants, and local supporters for everything you’ve done to help keep us going for nearly a decade. We wouldn’t be here without you! We look forward to continuing our journey here and downstairs stairs .x.bread for many years to come!

Pics from the pass on a Saturday night.

HEIRLOOM TOMATO SALAD | house-cured coppa, local watermelon, basil, tomato garum

This weekend we’re pairing the Harvest Moon White Peach Negori with our new beef set.

UT47 Heritage Angus Beef | “leather britches”, house-cured bacon, local peach, crab apple butter

Everyone say “Hi!” to Chef Liv! While Chef Liv isn’t a new face in our kitchen, she has taken on a new role as our Sous Chef! We’re so excited for everyone to see what new flavors she’s bringing to our menu. Swipe to see her first dish. —>

CORNBREAD CAKE | cinnamon butter, blueberry compote, honey florentine