Chef’s Table

The place: Chef’s Table, right off State Street between Provo and Orem, at 2005 South State Street, Orem, UT 84097

Contact info: online at http://chefstable.net/, on Facebook, by phone at (801) 235-9111

Reservations: Yes

Hours: 

  • Lunch/Dinner:  Mon – Fri / 11 – 2, 5 – 10
  • Dinner:  Sat / 5 – 10

About: Fresh, creative, local, energetic, passionate — this is how we would describe the feel of Chef’s Table. Come and see what we mean. Source: Chef’s Table website, http://chefstable.net/fine-dining/owners/, edited by author.

The ambiance: This is fine dining at, well, its finest. The exterior is fairly misleading, and you’ll probably end up surprised at how large and roomy it is once you enter. The tables are all set with linens and water goblets, and there is a lovely view of Provo from one of the back rooms. It’s clear the entire staff has been well trained on how to provide for each diner an excellent experience, and they are both attentive and stay out of the way; you never feel hovered over nor do you feel neglected.

Photo courtesy of Chef's Table on Facebook, https://www.facebook.com/chefstableutah/photos_stream

Photo courtesy of Chef’s Table on Facebook, https://www.facebook.com/chefstableutah/photos_stream

The Munch: Because we went on Valentine’s Day, there was a prix fixe menu, so the offerings might not be what you’ll find if you visit on a regular weeknight. There were five courses, including a sparkling cider toast (during which Husband and I toasted to not killing each other by now), all of which were better than the last. We had:

  • hand made cheese straws with marinated olives
  • fresh baked “stone ground” rolls and Chef’s Table herb butter
  • sparkling cider toast
  • wild mushroom crostini
  • roasted potato bisque
  • tuscan romaine wedge salad
  • mesquite grilled “Ballard Farms” pork rib eye
  • Alaskan halibut with rock shrimp risotto
  • macadamia crusted baby cheesecake
  • chocolate brownie mousse cake

The cheese straws and marinated olives were only okay, but that’s largely because I abhor olives in their many forms, and I’m still fairly unsure as to what their definition of cheese straws actually is. I assumed they’d be made entirely of cheese, but their texture led me to believe otherwise. The rolls were some of the most delicious dinner rolls I’ve ever had in my life, and I was sad when I wasn’t able to lure the young woman back over and steal the entire breadbasket.

The amuse bouche (wild mushroom crostini) was the epitome of a perfect bite of food. Your teeth would sink into the tender mushrooms and basil roast tomato, then meet the satisfying crunch of the crostini, and the goat cheese foam was perfectly balanced — just a little salty and a wonderful texture to offset the rest of the ingredients. It was an eye closer for me, and I rarely have those during a meal.

Wild Mushroom Crostini

Since we were dining together and are more than happy to share our offerings, my husband and I always choose as many options as we can. He ordered the salad, and I ordered the soup, and I was more willing to share mine with his because I am a better person. The potato bisque was velvety smooth and not grainy at all, which can easily happen with such a starchy base. It was topped with crisp bacon, leeks, and a lemon oil, and the flavors melded together really well. The lemon oil added a nice, fresh brightness to the earthy soup, and the bacon and leeks were good, rich additions as well. The romaine wedge salad was also really excellent; the lettuce was crisp and came with a bruschetta vinaigrette, mozzarella, and some of the best aged balsamic I’ve ever tasted. It was equal parts tangy and sweet, and is something I would certainly order if offered.

Tuscan Romaine WedgeRoasted Potato Bisque

There were six entree selections to choose from, and I decided that we should have gone out with two other couples so I could have tasted each. However, neither of us were disappointed with our decisions, as they were remarkably delicious. Husband opted for the pork rib eye, which was served with a BBQ cherry demi-glace, glazed onions, candied sweet potatoes, and roasted broccolini. The portion was quite sizable, but it was still tender and perfectly cooked; the demi-glace was a little smoky and sweet and paired very well with the pork and onions. We gobbled up the candied sweet potatoes before anything else, and the roasted broccolini was also delicious and well cooked — neither burnt nor mushy.

Mesquite Grilled Ballard Farms Pork Loin

My seared halibut was probably some of the most well-prepared fish I’ve had the pleasure of ordering out, which is saying something since I come from the Pacific NW and have eaten at several oceanside restaurants. Halibut is probably my favorite fish, so long as it is prepared correctly, because when it is the flavor is mild and the texture is firm but flaky. It was served atop risotto with rock shrimp and fresh herbs, which was creamy and flavorful, and also came with baby asparagus spears with a hint of lemon. I rarely order asparagus at restaurants because it is often overcooked and thusly mushy (I live in fear of mushy food, as you can probably tell), but this asparagus was fresh and crisp and had a wonderful flavor.

Seared Halibut with Rock Shrimp Risotto

For dessert, there were four options, but I believe we ordered the two best offerings. The cheesecake had an almost ethereal texture, and the macadamia nut crust was a nice departure from regular graham cracker. It was served with a berry compote and sweet cream, both of which were perfect accoutrements to the delicious cheesecake. The chocolate brownie mousse cake had a double brownie base topped with a classic dark chocolate mousse, and the pairing of the rich flavors and differing textures was perfect. I savored each bite and was sad when my plate was empty.

Macadamia Crusted Baby CheesecakeDouble Brownie Mousse cake

The bill: $123.77, including tax and tip. For a five-course meal in a fine dining establishment (particularly one that offered up reasonable portions rather than a few bites of food that forced you to go through the drive-thru on your way home), this felt like a steal. If ordering from the everyday menus, however, expect to pay somewhere around $20 a person for lunch and $40 a person for dinner, although that price can fluctuate depending upon whether you opt for appetizers, salads, soups, and/or desserts.

Total score: 10/10. This is only the second perfect score I have issued to a restaurant in Utah county, but I found no fault in the ambiance, service, or food at Chef’s Table. It was a perfect dining experience, and I look forward to joining them again.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s