I've only been here once, so my review is only based on limited experience, but I thoroughly enjoyed my experience. My wife and I ordered the summer tasting menu...5 course dinner...and it was delectable. Each course consisted of a beautiful presentation, fresh ingredients, well prepared food, memorable flavor, and great variety and blending of texture. I can still taste the truffle capellini pasta and yearn for it weekly. Our service was excellent, though it helped that we knew our waitress. The ambiance was elegant and intimate. Definitely give this place a shot.
(5)
Brittany L.
Wonderful service and incredible food. We had the cod and beef tenderloin. Both were delicious, my husband and I switched meals halfway through so we could get some of each. Our favorite place for a celebration dinner.
(5)
Emilee W.
I had such a great experience at The Chef's Table tonight. The service was great and the food was incredible. However, I was surprised to see that the menu we were handed was completely different from the one on their website. I studied the menu items ahead of time so that I would understand exactly what I was ordering (since I don't eat at high end restaurants very often), but I was lost when I got the menu at the restaurant because nothing was the same as the one I had read up on. I ended up needing to pull out my phone to do some searches before ordering (I didn't want to order blindly with such high prices!). Other than that, the lighting was kind of odd and it was surprisingly empty for a Saturday evening. I will go back next time I find a good deal on a groupon and living social voucher.
(4)
A W.
Beautiful establishment, but truly mediocre food and ridiculously bad service. Food was surprisingly terrible -especially for the price point: -The scallops were seared well, but seasoned poorly - and they were served on a dollop of potato sauce (which I'm pretty sure was a dollop of the soup dujour) with a balsamic reduction (same reduction that was in the soup too). Lazy and mediocre. -The potato & leek soup dujour was dressed way too much balsamic, which completely overwhelmed the dish. -Halibut was incredibly overcooked - essentially a rubbery puck. Cod was overcooked too. -STINGY on the wine. I've never been served such a small glass of wine anywhere. The pinot noir tasted sour and cheap. -The "no-bake" pumpkin cheesecake looked and tasted like it was prepared by a 12-year-old. (Sorry, but I swear I'm being honest.) Kind of a bizarre menu item for a fine dining establishment. Service was upsetting. Our waiter was really cute and awkward, but SO slow. We didn't get any bread until halfway through the meal, and everything took forever, even though the restaurant wasn't remotely busy. The busboy/runner was just plain rude. It was disheartening. Will not be back.
(1)
Mary Ann N.
Summer Sampler leaves you very hungry, because it is vegetarian and has hardly any protein, but also because it had very small portions and appetizers I could eat in one large bite they were so ridiculously small. For $25.50 per person we only got half full. You have to spend $50 per person to get full. The exotic mushrooms were fun. The cold soup was weird and simple. The service was the best we've ever had. Very polite, professional. The food was very slow coming out, but that is what we expected. The scenery was great, the ambiance exquisite. You are really paying for the classy experience, not to get full. As long as that is what you have in mind, you will be happy with it.
(2)
Summer C.
When we lived in Utah for a time my husband took us here for our wedding anniversary. It was a weekday night around 8pm that we had reservations. It was not crowded at all. A few other tables were filled and a large dinner party in a separate room. This has to be one of the nicest restaurants in the Utah County area. It is fancy and the staff is professional, helpful and friendly. The view is awesome! You have a view looking out towards the mountains and it is up on a hill so you can see the entire valley looking east. For food/drinks I had: Drinks: Italian Soda Appetizer: Housemade Truffle Fries Entrees: *Filet Mignon - the current one on the menu ( we went this past March) is a little different than mine because my filet came with a duck egg that was slightly cooked on top - it was very delicious. You crack the egg (cooked) and it drips over your filet) The dinner was simply delicious!
(5)
John C.
Chef's Table is about as fine of dining as you will find in Provo. I went here after graduation. We had a 7:45 reservation. What bothered me was that they had run out of a few menu items already, particularly Foi Gras. Honestly, I think we had a 3 start experience but I've had 5 star experiences here as well. For a five star experience, don't get seated by the door. Check with the hostess when booking reservation. Chef's table is in a poor location off of State Street. It's easy to pass by without a glance. But once inside it is very cozy. I would recommend getting a table closer to the window as the restaurant provides a nice view over Provo. Service was very nice and the food was some of the better food you'll find in Provo. I would not call it top tier, but high quality with a nice atmosphere.
(4)
Allan M.
Few things to say. But it's important for the owner to know. Food: We were not impressed, I would describe it as generic wedding food that has been catered to a large group. I didn't feel the love in the food, and it lacked creativity. Service: Extremely slow, we sat for a long while waiting for our food to come out, we normally don't mind a wait for food, but the restaurant was very slow and there didn't seem to be much urgency. Our server was nice he just seemed to not CARE about his job. The entire staff seemed very distant with the guests, zero relation. Sorbet: Tasted more like crest toothpaste. The reason I will not be going back; is that the flavors, ingredients, creativity, and the very dull service didn't match the price. I'm all for spending good money for food, but I will do it elsewhere.
(2)
Steve A.
Meh. This place used to be good, but not so much now. I had hoped the recent bad reviews were mistakes or spur grapes of some sort, but it turns out not so much. There was a wedding taking half the restaurant, but I don't think that's an excuse. If you cannot keep quality up with a busy night, you need a smaller venue. I had the halibut. First bite was fishy, and the entire piece of fish was overlooked and dry. I had to use a steak knife to cut the asparagus; it was that tough. The mushroom risotto was good, but could not compensate for the rest of the dish. My wife's prosciutto wrapped filet mignon was good, but not the medium rare she asked for (it was definitely rare), though She quite enjoyed it. Overall, we shared one appetizer and had two entrees, and no drinks other than water, and it was over $100. I don't mind spending that for a stellar meal. This was not it.
(2)
Meryl K.
ONE WORD - AWESOME!!! I contacted The Chef's Table in the later part of 2014 inquiring about having my son's wedding rehearsal luncheon for 25 guests at this establishment on 8/28/2015. Making arrangements locally is often difficult at best but long - distance can be both trying and difficult. Being an out-of-towner (Washington DC) I was unsure as to how this would play out BUT after successful contact with the manager, Andrew, my worries were gone. Andrew was professional, welcoming and allayed any concerns I may have had. He was prompt in responding to my e-mails, numerous inquiries and menu changes, never expressing any impatience, often taking my calls even on a busy Saturday night. I immediately felt comfortable that The Chef's Table would be able to provide the service and food I needed to host this event and I was NOT disappointed. A day before the event I set up a meeting with Andrew to go over the layout and the food but Andrew called me and told me he was delayed and I should see Kayla. Upon arrival, Kayla was warm, welcoming and knowledgeable and continued to put me at ease. I was offered the party room with an outstanding view of the mountains. On the day of the event - Andrew greeted me upon my arrival and everything was in place AND impeccable, even down to the flowers on the tables. Throughout the afternoon, every need was attended to graciously and without question. The food was AMAZING and the service UNPARALLELED (led by Kayla). My three course luncheon (with entre choices of salmon, NY steak or Chicken Marsala) was eagerly praised by EVERY person in attendance (including Washington DC gourmands) for the food AND the service. The entrees were prepared to perfection. The desserts were striking (crème brulee, sorbet and raspberries or the chocolate raspberry dome) and the artisan greens salad and red pepper bisque were flavorsome and silky. There was not one misstep! By the end of the evening, when I was presented with the bill, I paid it most willingly and ecstatic at the outcome. It was a most thrilling and successful event!
(5)
Sophie J.
A bit overrated. Tried the crab cake but it was below average. Prefer the ones from market street grill. Boyfriend and I both got the New York steak yet they were cooked very inconsistently. His portion was way more salty than mine and the broccoli was quite flavorless. I do recommend their duck breast though. Very moist. Also thumbs up on their service though. Very welcoming and thoughtful.
(3)
Zach L.
Two things I need to be clear about: 1. I really enjoyed my experience here. 2. I might have enjoyed it less had I not brought the $45 for $90 Living Social coupon (Yeah, I used a coupon. I have four kids.) Because I only paid 45 plus tax and tip, I feel like I got great value. Had I paid over 100 for my ribeye and my wife's pork, I might have felt a bit disappointed. As steaks go, the ribeye was tender enough, flavorful enough (though I don't personally like overly sweet fruit sauces on meat), but nothing mind blowing. Of course, I didn't pay mind-blowing prices either, so no complaints here. My wife's pork was good too, as was the amuse bouche of mint sorbet, the bread, and the creme brulee. I appreciated how quietly and promptly the table service removed each dish as soon as we finished and didn't try to overwhelm us with chit chat. But at the same time I have a feeling that the restaurant's pretending to be a little bit more haute than it really is. It's definitely better than a chain, but I wouldn't call it fine dining either, and I'm more than happy to pay 50 or 60 for two people. But $110? Not here. Not yet.
(4)
Stephanie L.
Just finished eating and would not recommend to anyone. The appetizer was the only enjoyable part of our meal. We got the bacon wrapped prawns. The caeser salad was so salty it almost gave me a canker sore. It was covered in granulated Parmesan like you would find at a pizza joint. And when I say covered it was COVERED! The worst $10 salad I've ever had. We got the chicken and lamb and neither of us finished our plates. The chicken was covered in fat and gristle and the veggies it sat on literally smelled rotten. The lamb wasn't horrible. But it certainly wasn't good. We've lived in the Provo area over 8 years and always wondered about this restaurant but now we know. It's VERY underwhelming and disappointing, not to mention pricy. Save yourself the money and go to one of provo's cheap eats. I would not recommend this place to anyone.
Had the salmon lunch for a business meeting today. It was great... Try the truffle fries also. 5 star.
(5)
Jordan B.
Our server, Blake, was absolutely wonderful. Very attentive, we never waited on anything, and he was very respectful. The restaurant was totally deserted, which was a little surprising, but it made it easy to get good reservations. My girlfriend got the snapper, and absolutely loved it, as for me, I got the steak and thought it tasted excellent. It was really closer to a brisket than it was to a steak, that's how tender it was. My only complaints were the lighting and the price. It was a little too light inside, and the pricing was pretty outrageous. $130 for two people is pretty crazy, no matter how good the food tastes. The food and service would've been great at $80, but $130? Too much.
(4)
Jeff C.
This restaurant has such high expectations so it's bound to disappoint right? I've dined here a few times for lunch and dinner. The service has been good. I love the ambiance and the view is very nice if your seated by the windows. The food is like art. The flavors complement and good together. I've tried many things on the menu I like the seafood dishes probably the best in Utah Valley. A downside would be that the Steak's do seem to be under cooked on a regular basis. If you ask them to take it take it back and cook it properly they do. This is a unique fine dining experience for this area. Not five stars but I'm a fan. I love the portion sizes. The food is like a artistic work and I enjoy eating it.
(4)
Ben H.
We made our Valentine's Day reservation a month ago. We were a little surprised to find there was a fixed menu, having checked online the night before. We were willing to roll with it until we saw there was only one choice for the first two courses, and the only option for the second was foie gras, which comes from a goose force fed until it dies. I am not a vegetarian, but I don't like eating mistreated animals. In fact, foie gras is illegal in several countries due to its cruelty. Plus, five courses is just too much food for us. Maybe we will try again - but we will check that the regular menu is available first.
(2)
Keith B.
First Class Restaurant all the way around! Great food, amazing service and impeccable atmosphere. I have taken valued clients to this wonderful restaurant and they absolutely loved it. I have also taken my wife on special dates and she still raves about the food and the wonderful time we enjoyed. Highly recommend this restaurant to anyone looking for a superior restaurant in Utah County. They are the best!
(5)
Tyler M.
We ate here for our 1 year anniversary. $120 later, I got a "steak" that was more like a roast that they seared on both sides and covered in sea salt, dry mediocre crab cakes, a drink you can get at sonic, and my wife got some kind of very forgettable chicken thing. We got the $9 brownie, which was one of those costco brownie bites with a couple berries on the side. They keep winning awards, but I assume the judges are awarding for atmosphere as the only factor. We saw our server twice. Once to get the order, once to give us the bill. If you're going to waste your money, waste it somewhere with good food.
I went there last night. I want the old Chefs Table back. The food just wasn't what it use to be. I use to love the halibut that was macadamia nut crusted with the lemon sauce and rice, it was marvelous. The halibut last night was just ok. The desserts were not what they use to be either. I will not rush back nor recommend it any time soon.
(1)
Spencer C.
I have lived in Utah county for the past 20 years and always heard so much hype about Chef's Table.. My wife and I joined 3 other couples for dinner tonight and we were all sorely disappointed. The food was meh, and the service was horrible! The process took 2 hr 15 min. We could never get a refill on our drinks, and it seemed like everything we asked for was an "inconvenience". The rolls weren't cooked all the way, and my ribeye was thin and unpleasantly paired with a weird, sweet sauce. The three at our table who ordered parmesan chicken were disappointed as well. We went in expecting it to be expensive, but we also expected top notch service and better-prepared food.
(2)
Monique B.
This is an amazing restaurant. It's even stunning from the outside. I had a beautiful view through picture windows of tree tops and snow capped mountains. The view is breath taking. The food is amazing. It's just top notch. I had the berry salad, which was complementary mix of savory and sweet flavors. I enjoyed the braised beef, which is an appetizer as my entree. I wouldn't be surprised if it was 6 oz. It was over this creamy polenta sauce with a succulent demi glaze. I wanted to wipe every bite off the plate. O, and they served brioche with the meal, which was quite light and nice. I had the banana foster cheesecake. It was soo unique and very good. The service was very attentive and very professional. They've done a very good job training their staff. I did notice one thing that was a bit odd. There were four front of the house staff that evening. I didn't see any women. It does make me wonder if that is just a coincidence. I will definitely be back (as this place is amazing) and I will check out the demographics.
(5)
Liz K.
Spring tasting menu is wonderful. My least favorite course was the halibut because it was cold (not intentionally). But the rest of the courses were very light and tasty!
(4)
Bill K.
Utah County's best (perhaps only), truly fine-dining option. Elegant ambiance; charming staff; unique for the area; delicious food; and outstanding service. While dining here, it feels like you are outside of Utah. From the appetizers, to salads, entrees and desserts - the flavor and options are tremendous. Everything we've eaten has been outstanding. Highly recommend. Best restaurant in Utah County!!
(5)
Kurt R.
Note - The current Chef/Owner took over Chef's Table late November 2013. All reviews prior to that relate to the previous ownership and management. Disclosure: I know Chef Pritchard and he treated me to a lunchtime tasting at Chef's table for menu items he was testing for his new restaurant, Red Bean Bistro, which will be a Southern cuisine restaurant in downtown Provo. Considering the food came out of the Chef's Table kitchen, though, I feel a review of it is appropriate. Appetizer 1 - Alligator nuggets with remoulade. Delicious and relatively light, for a fried food item. Appetizer 2 - fried green tomatoes - a Southern staple, fried perfectly - excellent crunch to the breading Entree 1 - pan seared catfish with a crawfish sauce, corn maque choux, red beans and rice and collards with bacon. All outstanding. The fish was cooked perfectly, the sauce was great and the collards were the best I've had. Entree 2 - fried catfish, same sides, honey mustard sauce. Also excellent. Perfect fry on the catfish. I liked the sauce, but loved the crawfish sauce on the other. Dessert - didn't try, but got to see being prepared and served. Individual pecan pie with homemade buttermilk pecan ice cream (yes, buttermilk, not butter). Looked fantastic, I should have tried some! Granted, I had a private seating, so I didn't get to experience the actual service, but the staff was very pleasant and professional prior to knowing I was meeting the chef for lunch. The decor, while older, is beautiful. The quality of the food that came out of the kitchen was perfect. Also, if the items I tasted represent the quality of what will come out of Red Bean Bistro then I think it'll be very successful, especially with a central downtown Provo location.
It was absolutely amazing! I had my expectations set high for the this place and it exceeded them! Everything was made to perfection. The suggestions the waiter made for drinks, entrees, and deserts did not disappoint. Definitely a place to visit again. The price is well worth the experience and food.
(5)
Shane Z.
A few coworkers and I decided to try this place on a recommendation from the account we were working on. I see all these great reviews so I figure it would be pretty good. Buuuuuuutt....none of us were impressed. The 3 of us are from different areas, I am from Utah, one from Florida, and one from Colorado. All 3 of us travel and we eat at a lot of restaurants across the nation, so maybe our expectations were set higher. They start off with a lemon sorbet with a mint leaf to cleanse our pallet. That was good, but how hard is it to mess that up, and I am sure they don't make it themselves, they just dish it up. I appetizer was Gruyere Fondue with Caraway Scented Filet Mignon Dipping Tips. Now this was excellent, the Gruyere was great and the Filet tasted awesome, the only bad thing was is the Gruyere is not continuously heated, it is served in a small bowl and you must eat it quick. My entree came with an Artisan Green & Aged Balsamic Salad which was very good as well. I had my hopes up after the two dishes, plus they serve different types of bread/rolls as they walk through if yours is gone. They were also excellent. My main entree Halibut with rock shrimp risotto. This is where they lost stars! The Risotto was good, and the asparagus it was served with was excellent, but the Halibut was HORRIBLE! Mine was super Dry, and it was definitely not fresh, which I didn't expect it to be fresh as this is Utah and there isn't an ocean close. But this was the worst tasting halibut ever. Maybe I just had a bad piece, but to me it was dry, and it was very "fishy" tasting. The other two said their meals tasted fine, not great. For the cost of the restaurant and the quality of food they lost another star. This place is overpriced, we all agreed you can get better quality food from a chain. This place had the appeal. The setting was great, besides overlooking people's dirty back yards from the hill. Great view of the Temple and Mountains. I don't think I will ever return. 2 Stars only because the appetizer, salad, risooto, and decor were great. Main Entree/price/quality killed it, otherwise it would have been 3 Stars. AMEX accepted.
(2)
William C.
This is an update to my previous review . . . My wife and I returned to The Chef's Table on Friday, November 30, 2012 for another OUTSTANDING hospitable evening. Peter, the Chef, came to our table and greeted us with a genuine and heartfelt welcome (rare in Orem/Provo with all the sub-par chain restaurants). The service staff, which I knocked a little in my original review, has demonstrated strong confidence and knowledge of this food-driven restaurant. I was especially impressed with our Waiter's wine knowledge as well. Living in California and jaded by both the bounty of food and wine, we were blown-away with his acumen of both the food menu and wine list. The entire staff (culinary/wait/host & hostess station) is passionate and diligent about creating and ensuring a wonderfully memorable occasion for any guest. Peter recommended a few "new" items and when conferring with our waiter, went "off-menu" to match our wine selection and dietary restrictions. This is unheard of on a Friday night in Los Angeles, Newport Beach or San Francisco; my reaction, "WOW" to the service attitude of all the staff. Our food was exquisite; it was presented well and tasted fantastic. My 82 year old mother-in-law kept remarking throughout the evening how elegant the restaurant appeared. The views of Provo Valley and the lights from BYU added to the evening. (BTW: The bathrooms are extremely well maintain - a pet peeve of mine for any food establishment.) We've dined here six or so times when we come to visit our son at Utah Valley University. It really does keep getting better and better. When looking around the three dining rooms, everyone seemed very happy. Special mention of the plating techniques by Chef Peter; the energy and care is impressive. We decided after our first meal in 2010, that we will host our son's graduation dinner at the restaurant. Now, we feel confident in our selection. The Chef's Table provides a wonderful respite for locals and travelers alike that enjoy great food and being pampered by a caring staff.
(5)
Bryce R.
Good food, well presented. Table service was excellent - very cordial and refined. White truffle fries to start were good, if a bit heavy and garlic-y . Tomato parmesan soup was very tasty and creamy. Chicken marsala and gruyere-encrusted beef medallions were both prepared as requested, with nice presentation. Lemon creme cake dessert was light and a lovely end to a nice meal. Docked a couple of stars because the woman who greeted and seated us was very awkward. Would have expected a higher quality reception for this caliber of restaurant. I think she was trying to be funny and personable, but really just made us glad to get to our table so she would leave.
(3)
Micheal G.
This was my first dining experience at the Chef's Table. Atmosphere: Excellent. Decor was nicely done without being over the top. Our table was comfortable and had everything we needed. We sat towards the back where the large windows are overlooking the mountains and Provo Temple. The sun was just setting so the view was superb. I would say that if you missed out on this feature, you would be missing one of the best parts about this restaurant. 5 Stars Service: Excellent. Our wait staff was very polite and helpful. From entree suggestions to keeping our drinks full, they were well trained. 5 stars Food: Pretty Good. The presentation of the food was very nice. I had the Fillet and the Prawns ($46). Honestly, the food was just OK. Not the best I've had and certainly not worth the price I paid. It wasn't bad by any means, I finished my plate and was satisfied, but the flavor did not quite meet my expectations. 3 Stars Overall: This was my first fine dining experience in the Provo area. I was not disappointed, and would eat here again. I would order something else on the menu likely. The duck looked good. I'll try that next time.
(4)
Matthew P.
Legit. The food is as good as very good restaurants in my hometown (NYC). I had a superb lobster bisque laced with a tiny bit of spicy heat which was quite nice. The grilled Medallions of Beef is an incredibly tender and flavorful fillet mignon on toasts with a mushroom pate. Perfectly cooked to order. Every bite was pleasure. My dining companion had the pork tenderloin trio and raved. They also have a local Utah pale ale on tap which is stellar. My only nit picking criticism is they spell Illy coffee incorrectly on the menu--Ille. Made me doubt is actually was Illy and I passed. It's fine dining, with attentive service, a lovely interior, and beautiful presentation. A very good choice is you're entertaining clients in the Orem area.
(5)
Roger S.
Chef's Table is probably the finest dining establishment in Orem, but please remember that Orem is not, say New York, or (fill in your choice of major metropolitan area with wide array of fine dining establishments here). Also worth noting is the fact that there was a very large party that was occupying most of the main dining room on the night we went, and the time required to serve them directly affected the ability of our waiter to assist us. On another night, that might not have been the case. The restaurant's facilities are nice and seem architecturally to allude to a chateau; we were seated in a quieter, back dining room with picture windows that afford a pleasant sylvan view. Walls are adorned with (repro?) paintings that complement the room nicely. Menu is short and sweet: we went for the filet mignon, replacing the mango chutney with Bearnaise sauce. Very nice pieces of meat, well-prepared, and lovely mashed potatoes. Also, the bacon potato soup was superb. The caprese (for some reason called "Tomato Carpaccio with Fresh Mozzarella") was served with slices of bread toasted so thoroughly that they became hyper brittle and exploded into miniature crumb grenades when bitten or cut. The Bearnaise sauce was a bit lumpy, much thicker than I've ever seen before, and was almost without flavor. Our hapless waiter (and all of the staff, actually) looked like they were about college age, and not terribly well-trained or experienced. Expect minor errors like drinks being placed at your left hand and bread plate to your right, etc. We were also left alone for prolonged periods, which was awkward when we needed or wanted something. Some of this, as previously mentioned, was attributed to the presence of a large party, so perhaps on a normal night that would not be an issue, and they were cogent of and apologetic for their shortcomings. Still, they were friendly and pleasant and tried hard, and that is worth something. So the takeaway here is: if you're in Orem, and you're looking for fine dining, this place is just fine, so long as a few snafus won't ruin your meal.
(3)
Heather R.
I used Chef's Table to cater my wedding, they did a fantastic job. I had many guests comment what a great job they did and how delicious everything tasted. Great service! Great food! Don't hesitate to use them for your catering needs!
(4)
Laurie M.
Okay, three strikes, and they're out. This will be my last time at Chef's Table. First strike: I attended a work lunch Christmas 2010 and got a bad case of food poisoning that hit before I even left the restaurant. Second strike: Tried it again, summer 2012, better, but the crab they topped my dish with was canned and tasted like bad tuna. Third strike: Tonight we went for a romantic dinner. When my mahi mahi special came out, I thought it looked like it had sat too long, even though we were literally the only two people in the restaurant. I tasted it, and it was lukewarm. We let the waiter know. He had them do another, and it came out nice and hot. However, it was pretty bland. The other food we had was good, but nothing special, and certainly not for the price and size of portions. The service, like last time, was mediocre. While friendly, we had to wait too long between courses, and it was not busy. I've kept trying this place, because long ago, it was a nice place to celebrate in Orem, which has had a dearth of nice restaurants. But now I know why we were the only ones there. I just missed the memo. I will stick with the Tree Room, and try the new restaurants in downtown Provo.
(1)
Jamie S.
We loved our meals. From the starter salad to the main course, everything was fresh and delicious and beautifully presented. I would love to go back.
(4)
Jules H.
A friend introduced me to Chef's Table three years ago. Because it is a fine dining establishment and because I live relatively far away, a visit to Chef's Table is an indulgent, luxurious treat I can afford only occasionally. I've eaten there three times in three years and I have yet to come away with anything less than a satisfied, lip-smacking glow. Chef's Table has won the Utah Best of State award in the category of American Traditional cuisine for four years in a row. Service from the waitstaff is impeccable - polite, attentive and thoughtful without being assertive or rushed, and fully attuned to the needs of the diner. If a diner leaves her seat, her napkin is refolded and reset before she returns. If a fork is cleared from the table, another one is brought immediately to replace it. Service was just the right amount of pampered - servers came and went as unobtrusively and minimally as they needed to in order to provide the quality of service that the restaurant values. The restaurant offered a coupon for a free appetizer with the purchase of two entrees, which my table used in order to sample three delicious plates: coconut crusted shrimp, lump crab cakes, and ahi spring rolls. I usually shy away from ordering seafood in landlocked states, but we were all delighted by the appetizers, especially that coconut shrimp. My ribeye was marbled, cooked just to medium rare (the way I like it), and Brobdingnagian - in other words, sexy as hell - heaped on salty oil poached golden potatoes, with a garnish of spring asparagus and sweet, roasted tomato. Most of us ordered steak entrees, which all arrived cooked exactly to order, but the scallops with sofrito were also tender and well-seasoned. For dessert, we sampled the creme brulee and molten chocolate cake. The apple and almond tart proved to be the secret heavyweight champion, though - the almond cream so fragrant and rich. Chef Troy Wilson visited our table a couple times. I found him warm, amiable, and, most appealingly, passionate about the restaurant he co-owns with Chef Peter Sproul. I love meeting chefs. And when they are personable and eager to talk about their food with you, I feel even better about supporting their business. Their dedication to seasonal meals also contributes to an overall sense of well-being that comes from eating the best ingredients available at a time when nature renders them their best... A truly terrific meal. Many thanks to Chef's Table for making last night such an unforgettable early Mother's Day meal!
(5)
Jeanne B.
Dinner last night was spectacular. I had the halibut and crab special and my husband had the wild boar special. Perfectly prepared. We have eaten there many times over the years and have always had outstanding food and service. Wish we could afford to eat there more often!
(5)
Gayathri I.
Disappointing! This is not fine dining by any measure. It is just your usual stuff, served in a nice ambiance. The presentation is "meh". They just seem to put a sprig of herbs on top of everything. I got a pasta dish and it was very, very mediocre, runny sauce and over-salted. Definitely not worth the price. I don't know why Provo-Orem area can't do better than this for a "fine dining" experience.
(1)
Kristal D.
I remember the food being fantastic, but I can't remember what I had. Odd that the food was less memorable than the experience of being here.
(4)
Katie H.
I went to Chef's Table last night with my husband and had a GREAT experience! We were a little nervous because of some negative yelp! reviews, but everything was flawless. Without flaw. Perfect. I found the service staff to be fantastic. As a former server myself, I'm highly scrutinous of waitstaff, and these guys were pro. They didn't hover, but they were always available if we needed anything and were very attentive to things like cleared plates, empty glasses, and folded menus. The food was magnificent. I'm not sure what the other reviewers had that they didn't like, but we opened with a complimentary lemon-mint sorbet, shared an appetizer of coconut-crusted shrimp, enjoyed their spring asparagus and roasted corn soups, and then moved on to nicely-portioned entrees of duck breast (perfection at medium-rare) and scallops with saffron rice. For dessert, we opted for iced hot chocolate and a shared serving of cheesecake. Now, my dessert was free (happy birthday!) but our total after tax came to $86.00. Even with a 20% tip the price was good, and we actually came out of the experience feeling like we got a good value for the money because the food, service, and atmosphere were so excellent! I also saw on the menu that starting on May 28th they're going to have a prix-fixe menu with app, entree, and dessert for $29 a person (I think it's just for the summer.) If you've been putting off your trip to Chef's Table because of the dent to your pockets, that's the time to go!
(5)
Evrhet M.
Beh? I have to warn you, I used to go here for business meetings so I don't have the romance of going here with a loved one as others do. I've actually gone with people who wear basketball shorts as we sit next to be people in suits. The food is decent, but a slim and dull selection for the prices. I really liked the chicken, but the stake is mediocre at best. I have not enjoyed any of their deserts. The view can be good but you see a lot of ugly backyards. You are up on the hill right by orem, but it does run into the backyards of some byu students who probably don't think they need to mow their lawn. The waiters are okay, but they are not professional waiters in anyway. If you want to be served I would recommend going to the Tree Room in Park City. It is around the same price and a lot better experience with waiters and food. This is not a fine dining establishment. More of a place for BYU students to feel they are taking their girl friends out on a nice date.
(3)
Richard S.
Went here for a large company event and so we had a fixed menu. Te service was great and I remember the food being the same. Great to finally visit the mystery building I've passed so many times.
(4)
Mary Ann M.
The Chef's Table aspires to be a fine restaurant. It's coming along, but not quite there. Decor is great, they've done a magical job with a crap location and the view is quite nice. Mains and sides were very nice, but the soup was served too hot and too salty for a really high end place. Dessert was fine but not stellar. Mostly, the service was off-putting -- there was always some server about, flicking a napkin in your lap or adding silverware to your placesetting. The chef comes around and talks to each table. It was difficult to have a conversation without being overheard or interrupted, and this was on a weeknight with very few tables filled. So if you want an intimate dinner, I'd go somewhere else, but if ostentatious service is your style, you'll be happy here.
(3)
Leland R.
Used to eat here much too frequently for my wallet, but not frequently enough for my palate. The Beef Tenderloin Medallions with Mango Chutney or the Veal reduction sauce was my favorite, but it has been replaced (for dinner only) by the very similar House Beef Tenderloin Filet. They give you a knife for the meat, but you do not need it. Quite tender and delicious. The Herb Roasted Chicken is a more economical, but equally tasty option with basically the same side dishes as the beef--Horseradish Potatoes & Vegetables. It has a white wine sauce that is delicious. They say that the vegetables are "seasonal" but it seems to be the same season every time I go there. The soup comes with the dinner, but is extra for lunch. I love the French onion soup and the Tomato. I love both, and always have a hard time deciding. The service is exceptional. The servers are very professional and reserved without being aloof. There have been a few times where I even hinted that I was not completely satisfied with my meal and to my surprise when the bill arrived the meal was free. If they perceived a more subtle sign of discontent on my face (at a more subconscious level perhaps), I was told that the chef wanted to give me a free desert to make up for any inconvenience. Very good Zaggat-rated restaurant worth going out of your way to enjoy.
(4)
Michael F.
Amazing. I love this place.
(5)
Kim R.
It's OK. It's a beautiful, fine dining establishment. I have never experienced poor service there. As a matter of fact, their customer service has been exceptional. I usually only go when I need to meet with customers. I have a pet peave with expensive food and tiny portions, however. For that reason, I don't go there when I am not working. I would rather head to SLC for fine dining if given the choice.
(3)
Mark L.
I think Chefs table is very overrated. The food is mediocre.
(3)
Dan P.
If you're looking for a somewhere to splurge in Utah County, this is the place for you. It's easy to find, has a very nice view, and has some stellar food. As they love to point out, they are Utah County's only four star Zagat-rated restaurant. And at the same time, they aren't not so stuffy that they make you feel embarrassed when you're not sure of which fork to use. It's wise to have reservations on the weekends, because this place gets busy. I've been here twice, and have been more than satisfied both times. Special occasion coming up? Or perhaps you're looking for a place to have a wicked lunch? Look no further.
(5)
Tristan A.
I've heard and read lots of good things about this restaurant, and made it there for lunch today. It was a blast furnace outside, and the place was quiet, cool and serene. The architecture is kinda dramatic and castle-y on the outside (you can't miss the place) and darker and intimate on the inside. We were seated immediately and were given a nice window table with a view of that beautiful east mountain. Tables are linen covered, with linen napkins and full silverware. Furniture is dark wood, substantial and comfortable, but tables are kind of close together for my liking. Lucky there weren't tons of people noshing when we were there, so it was comfortable, but when a birthday party of 6 arrived and was seated near us, as we were finishing up, we did hear everything they said. Water came right away and menus too. It was a small lunch menu, and priced about $8 - $15. I chose tuscan tomato soup ( $5) and shrimp scampi with angel hair pasta ($15), and my friend chose french onion soup and dill-encrusted salmon. The soups arrived in nice white individual tureens, covered with a lid, which the waiter opened for us and set to the side. My soup was mmmm good, thick and with a slight bite of heat. Soon my pasta arrived, and it looked mouthwatering! Nicely presented, with sun dried tomatoes and artichokes hearts and those big shrimp begging me to dig in. I did and the sherry sauce was mmmmmmmmmmm. Great taste and the shrimppies were big and juicy. I was cooing it was so good. My friend's salmon looked great and the vegetables were sliced artfully and standing up behind the salmon, with some delish mashed potatoes underneath. Nice presentation and work associate loved her meal and I loved mine. Service was friendly, helpful and not stuffy. Initially service was fast and efficient for seating, order taking and presenting of the food, but then as time passed, and we were waiting for our check, and waiting for the check... service lagged. We were wanting to get back to work, and with not a full restaurant, I felt we were kinda forgotten. I'm giving 5 stars, based on everything else. 5 stars - scrumptious food 5 stars - great view and outside dining available 5 stars - ambience and furnishings (even kool bathrooms) 4 stars - service great at first, but slow to get check, kinda forgotten
(5)
Mark T.
Terrible food, good atmosphere...definitely not worth the price...I can compare the food to TGI Fridays, but they charge triple.
(1)
Joe L.
It is very good. My family eats here every Christmas. The other positive reviews hit it on the head.
(5)
Revoir D.
AMBIANCE: The restaurant is located on a hill along State Street in Provo. I expected a nice view of the mountains and the valley, but powerlines, trees, and houses ruined the picture. The decor is classy, but not particularly memorable. They had a 12 year old playing a piano in the front, which was nice, albeit odd - child-labor? The dining room is rather small and tables are packed in close together. The dress is quite obviously business/formal (business-casual at the very least), though many of the idiotic patrons dressed casual. We visited dressed up for our anniversary of a Friday night, but a good number of patrons (probably 20%) wore t-shirts, hooded-sweatshirts and tattered denim. While Utah County is a cultural black-hole, I expected people to exercise common sense when visiting the only Zagat-rated, fine dining establishment in town. The restaurant should be clear on the dress-code expectations. I would expect a casual atmosphere at Olive Garden, but not in a purportedly "high-class" restaurant where you can easily spend $150 on dinner (without wine!). Should I really feel out of place in a suit and tie? Were it not for this, I would give Chef's Table 5 stars. SERVICE: Attentive and polite. We never had to ask for anything. My wife accidently dropped a spoon and they had another one for us before she could pick it up. FOOD: Excellent! My wife and I started with two appetizers - the marinated tomatoes & balsamic roasted artichoke hearts, and bacon-wrapped sea scallops. They were deluctable, though the scallops were smaller than I expected. My wife had the French onion soup (which she still raves out today, six months later), and I had a salad with the house dressing. The entrees were fantastic: I had the tenderloin marsala (the marsala-veal sauce was thick and savory), and my wife had the mushroom-and-gorgonzola-stuffed tenderloin. The cuts were cooked to a perfect medium-rare and served hot. For dessert I had the pumpkin cheesecake (probably only available in the fall) and my wife ordered a slice of decadent chocolate cake. Honestly, the food was amazing - much better than anything we've had in Salt Lake City (e.g., Ruth's Chris Steakhouse or Christopher's). The only drawback was the patrons. I'm not sure how much I can blame the restaurant, but they could do more to enforce a dress code - any high-class steakhouse would.
(4)
Don L.
Excellent food. Beautiful location, a view of provo beneath the Orem Hill with the Y Mount and Wasatch Range South visible. Ambiance is wonderful, service wonderful. I love this place.
(5)
Jason C.
I'm honestly not impressed at all with Chef's Table. I went there for a company dinner and I had a steak. It was kinda tough and the taste was subpar. I would much rather get a steak from and steak house before coming here. The atmosphere doesn't warrant a formal or semi-formal attire. I honestly believe you are over dressed if you are coming in a suit and tie. Business casual probably fits better. Honestly, I had high expectations for this place and I was terribly disappointed. I would much rather go to Tucanos, Outback, Tepanyaki, or even Macaroni Grill before coming here again. Definitely not worth the price you pay.
(3)
Gary N.
I want to suggest everyone to consider Communal before going this place. I have been to both places, and I had a much better service and much much better food in Communal. My wife ordered Alaskan Halibut and I got the Saturday Prime Rib. The house soup is a bit too strong sour for a white cream soup. The roll is great and we love it. When our entrees arrived, we were excited for our special night (anniversary). I felt bad to bring my beloved there for our special night. Her Halibut is not cooked fully and it was too salty. My prime rib is like crewing gum, I gave up after 3 bites. Although onion rings are come with the prime rib in the menu, the waiter said that onion rings are part of the ingredient and not really coming in normal onion rings. I understand there is not much a waiter can do when the food is not meeting the standard or even come as what the menu shows, well, at least do not talk to me in a way like I try to rod your onion ring. The check comes at $76, and I paid 10% tip for the unpleasant night. I haven't paid that little for my life. Good luck to you all if you still want to go to the Chef's table without a good chef.
(2)
David C.
Atmosphere and food were top notch as expected. Very nice location and great place to have intimate business meetings.
(5)
Amanda K.
I am a food connoisseur and have tries various restaurants world wide. We had a fantastic experience at Chefs Table. The price is right for a multiple course meal and the food and service was outstanding. My parents don't normally like unusual food and sauces but went along as a favor to me. They loved the food and service so that says a lot to me. Definitely go for the course meal, you will not regret it. It is a ton of food for the price and could not eat it all. The rolls and salted butter are fantastic.
(5)
Shaylee M.
I have only been here a few times but haven't been let down yet. The service is fantastic, the food is amazing, and though it's a little pricey, it's worth it. I had the lemon trout and it was phenomenal!
(5)
Stacy G.
Amongst the best dining I have experienced; certainly the best in Utah. I have been several times and it has always been an elegant, classy, and delicious experience. The food is memorable; I still remember each dish for the wonderful execution and perfect flavors. French onion soup, coconut shrimp with dipping sauce, duck salad, and those amazing little apple purses that I returned for again and again... The ambiance is fantastic, very French impressionist-inspired, with a view of the lights of Provo at night. The temple especially stands out. Quality dining and a view don't come cheap of course, but this is certainly the best place to eat in the state.
(5)
Jason K.
Ugh, this is NOT a fine dining restaurant, despite what the prices would suggest. Admittedly, the atmosphere and views are nice. Service was friendly but rather amateurish as the waiter was unable to explain anything about the dishes (think part-time student rather than professional waiter). Food was mediocre but expensive. Steaks and seafood were alternately oversalted or undersalted, but were uniformly overdone. Chef's Table advertises themselves to be the best restaurant in Utah County, and this may very well be true, but that, sadly, says more about the state of dining in Utah County than it does about the restaurant.
(2)
Lynn A.
Chose this as goodbye to vacation dinner. Ambience very nice. Good menu choices. Mediocre service. I stared with the soup d'jour, roasted vegetable cheddar. It was quite nice. My husband had the house salad. I had the duck and her had ribeye. First challenge was getting the server to attend us at all. There was a quite large party in a side room that several servers were attending to. There were a few other tables in the front area in which we were seated that arrived after us and had service before us ( a different server than ours). When he finally arrived for our drink orders after about 10 minutes of sitting with our menus in hand, he mentioned water, lemonade and soda as available. My husband said "I presume you have no wine list then". The server then remembered that they did indeed have wine. After at least 10 minutes more we finally were asked for our dinner order and wine choice. He never asked my husband as to what temperature/level of doneness he wanted on the ribeye. After the first course my husband asked him about it and the server apologized saying he had put tin the order as medium; totally unacceptable to us as we are both rare beef people. Luckily it was rectified before the entree arrived. We like not being rushed, but the pace before our order was asked for was too slow. The food pacing between courses was fine and food quality was good, service friendly but slow and not attentive.
(3)
Rod S.
I came again. I paid $150 for dinner for 2 not including alcohol. I walked out feeling exactly the same as on previous trips. It's a Hilton hotel restaurant without the hotel attached. Cooking by the numbers, lots of minor mistakes that add up and plenty of shortcuts a fine dining restaurant should not take. Some friends from SLC had made reservations for Valentines day. They invited us to join them. In one respect a full restaurant can put extra demands on a kitchen. On the other hand, since they were doing a very limited prix fixe menu, they should have everything nailed and perfect. My steak meal was $50. The steak was ordered rare and came medium well. The steak had no marbling and tasted like select grade, although I'm sure it was technically the lowest level of choice provided from an industrial company like Sysco. Most other food was equally overcooked. I suppose that on the positive side, they don't make any claims to use locally produced, farm fresh, or top quality ingredients on the menu or the website. So, when you don't get any of those for a hundred dollars a person after food, tax, tip and a glass of wine with dinner, you can't complain. If you want those things go somewhere that promises, and delivers, them. Fortunately, this night was about being with friends. It made it possible to have a very good evening even if the food was mediocre.
(2)
Jeston H.
Our party of 5 arrived a few minutes late but were seated promptly without any issue. When 3 friends stopped by to say hello and decided to join us, the staff was very accommodating in pulling another table over so we could enjoy the experience together. All of the food was excellent and the staff appropriately attentive.
(5)
Tyler B.
Chef's Table had been recommended by friends for years, but it wasn't till recently that I made a reservation. After perusing the Yelp reviews my skepticism was heightened. Unfortunately, every review for this restaurant that is less than 4 stores is blatantly wrong. From starters to dessert my meal, and my wife's, were perfectly cooked, brilliantly presented and a delight to the taste buds. My biggest regret was not ordering the filet medallions my wife chose. If the medallions are an indication of the rest of the beef preparation, then the comments in other reviews are absurd. I'll be back time and again, as I can't wait to try everything on the menu. Last but definitely not least, the ambiance was perfect for our occasion. We sat near the big windows, in the back corner, enjoying our evening, with the mountains as our backdrop behind Brigham Young University's campus.
(5)
Michael D.
The ambiance and location (the view) helps but this place over the top. There are not a lot of fine dinning experiences in Happy Valley, but this is one you cant go wrong with. The food and flavors are wonderful. Check out the bathroom decor, the wonderful windows and the great ceilings. Come Hungry!
(4)
Mike B.
High ceilings, big mirrors and windows, an old school feel, with perfect lighting, and subdued piano music in the background all made for a very nice ambiance. The servers lacked confidence, which detracted a bit. The presentation of the food was a little more pretentious than skillful, I felt, but the quality was very good, probably even worth the high prices. My wife got the duck with peaches, which she thoroughly enjoyed, and I ordered the Australian lamb chops, which were to die for, especially with the house made mint jelly. For drinks we both had Italian sodas, and we agreed they were the best Italian sodas we'd ever had. The dessert was a little disappointing though, but we think we probably just got the wrong thing, so I'd recommend avoiding the white chocolate panna cotta.
(4)
Spencer H.
Extremely happy with the food. Excellent service. Very pleasant and relaxing.
(5)
Josh L.
The food and service is always excellent. What else can I say?
(5)
Rob Y.
Our first time here with positive anticipation based on reviews we had read on yelp. Overall disappointed. The food was excellent and the prices as expected. The service was friendly but below average. Drinks were not refilled unless requested and our table not well attended to by waiter (LONG wait for dessert and the check especially) even though restaurant not particularly busy. La Caille this is not.
(2)
Sarah P.
I don't know why the gentleman below me was so upset by what people wore to the restaurant, enough to let it affect his experience. I took a team of 9 to dinner at Chef's Table last night and the dining room had many different types of people in all varieties of clothing. It seemed fine no matter what people were wearing. While it's certainly an upscale dining experience, it's in Orem, UT after all, not the mecca of culture and sophistication. However, Chef's Table IS a mecca of culture and sophistication food-wise! Chef's Table was a wonderful restaurant. I eat out in DC all the time and Chef's Table holds its own with those restaurants for sure! The service was excellent, top notch, and the food was delicious. My team RAVED about the butternut squash soup. We had a variety of the entrees and all were excellent, I had the grilled halibut with veggies and new potatoes, it was very nice (though if you're not into all the calories, I'd suggest you tell them not to put all the butter sauce on the plate). The salads were big, the bread was fresh, everything was just perfect. What I really liked were the desserts. They were very tasty but not HUGE. They were a nice finish to the meal and everyone loved the sorbet and the creme brulee. If I were ever in Orem, UT again, I'd certainly go back to Chef's Table!
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Dressy Ambience : Classy Noise Level : Quiet Alcohol : Full Bar Outdoor Seating : No Wi-Fi : No Has TV : No Waiter Service : Yes Caters : No
Nathan S.
I've only been here once, so my review is only based on limited experience, but I thoroughly enjoyed my experience. My wife and I ordered the summer tasting menu...5 course dinner...and it was delectable. Each course consisted of a beautiful presentation, fresh ingredients, well prepared food, memorable flavor, and great variety and blending of texture. I can still taste the truffle capellini pasta and yearn for it weekly. Our service was excellent, though it helped that we knew our waitress. The ambiance was elegant and intimate. Definitely give this place a shot.
(5)Brittany L.
Wonderful service and incredible food. We had the cod and beef tenderloin. Both were delicious, my husband and I switched meals halfway through so we could get some of each. Our favorite place for a celebration dinner.
(5)Emilee W.
I had such a great experience at The Chef's Table tonight. The service was great and the food was incredible. However, I was surprised to see that the menu we were handed was completely different from the one on their website. I studied the menu items ahead of time so that I would understand exactly what I was ordering (since I don't eat at high end restaurants very often), but I was lost when I got the menu at the restaurant because nothing was the same as the one I had read up on. I ended up needing to pull out my phone to do some searches before ordering (I didn't want to order blindly with such high prices!). Other than that, the lighting was kind of odd and it was surprisingly empty for a Saturday evening. I will go back next time I find a good deal on a groupon and living social voucher.
(4)A W.
Beautiful establishment, but truly mediocre food and ridiculously bad service. Food was surprisingly terrible -especially for the price point: -The scallops were seared well, but seasoned poorly - and they were served on a dollop of potato sauce (which I'm pretty sure was a dollop of the soup dujour) with a balsamic reduction (same reduction that was in the soup too). Lazy and mediocre. -The potato & leek soup dujour was dressed way too much balsamic, which completely overwhelmed the dish. -Halibut was incredibly overcooked - essentially a rubbery puck. Cod was overcooked too. -STINGY on the wine. I've never been served such a small glass of wine anywhere. The pinot noir tasted sour and cheap. -The "no-bake" pumpkin cheesecake looked and tasted like it was prepared by a 12-year-old. (Sorry, but I swear I'm being honest.) Kind of a bizarre menu item for a fine dining establishment. Service was upsetting. Our waiter was really cute and awkward, but SO slow. We didn't get any bread until halfway through the meal, and everything took forever, even though the restaurant wasn't remotely busy. The busboy/runner was just plain rude. It was disheartening. Will not be back.
(1)Mary Ann N.
Summer Sampler leaves you very hungry, because it is vegetarian and has hardly any protein, but also because it had very small portions and appetizers I could eat in one large bite they were so ridiculously small. For $25.50 per person we only got half full. You have to spend $50 per person to get full. The exotic mushrooms were fun. The cold soup was weird and simple. The service was the best we've ever had. Very polite, professional. The food was very slow coming out, but that is what we expected. The scenery was great, the ambiance exquisite. You are really paying for the classy experience, not to get full. As long as that is what you have in mind, you will be happy with it.
(2)Summer C.
When we lived in Utah for a time my husband took us here for our wedding anniversary. It was a weekday night around 8pm that we had reservations. It was not crowded at all. A few other tables were filled and a large dinner party in a separate room. This has to be one of the nicest restaurants in the Utah County area. It is fancy and the staff is professional, helpful and friendly. The view is awesome! You have a view looking out towards the mountains and it is up on a hill so you can see the entire valley looking east. For food/drinks I had: Drinks: Italian Soda Appetizer: Housemade Truffle Fries Entrees: *Filet Mignon - the current one on the menu ( we went this past March) is a little different than mine because my filet came with a duck egg that was slightly cooked on top - it was very delicious. You crack the egg (cooked) and it drips over your filet) The dinner was simply delicious!
(5)John C.
Chef's Table is about as fine of dining as you will find in Provo. I went here after graduation. We had a 7:45 reservation. What bothered me was that they had run out of a few menu items already, particularly Foi Gras. Honestly, I think we had a 3 start experience but I've had 5 star experiences here as well. For a five star experience, don't get seated by the door. Check with the hostess when booking reservation. Chef's table is in a poor location off of State Street. It's easy to pass by without a glance. But once inside it is very cozy. I would recommend getting a table closer to the window as the restaurant provides a nice view over Provo. Service was very nice and the food was some of the better food you'll find in Provo. I would not call it top tier, but high quality with a nice atmosphere.
(4)Allan M.
Few things to say. But it's important for the owner to know. Food: We were not impressed, I would describe it as generic wedding food that has been catered to a large group. I didn't feel the love in the food, and it lacked creativity. Service: Extremely slow, we sat for a long while waiting for our food to come out, we normally don't mind a wait for food, but the restaurant was very slow and there didn't seem to be much urgency. Our server was nice he just seemed to not CARE about his job. The entire staff seemed very distant with the guests, zero relation. Sorbet: Tasted more like crest toothpaste. The reason I will not be going back; is that the flavors, ingredients, creativity, and the very dull service didn't match the price. I'm all for spending good money for food, but I will do it elsewhere.
(2)Steve A.
Meh. This place used to be good, but not so much now. I had hoped the recent bad reviews were mistakes or spur grapes of some sort, but it turns out not so much. There was a wedding taking half the restaurant, but I don't think that's an excuse. If you cannot keep quality up with a busy night, you need a smaller venue. I had the halibut. First bite was fishy, and the entire piece of fish was overlooked and dry. I had to use a steak knife to cut the asparagus; it was that tough. The mushroom risotto was good, but could not compensate for the rest of the dish. My wife's prosciutto wrapped filet mignon was good, but not the medium rare she asked for (it was definitely rare), though She quite enjoyed it. Overall, we shared one appetizer and had two entrees, and no drinks other than water, and it was over $100. I don't mind spending that for a stellar meal. This was not it.
(2)Meryl K.
ONE WORD - AWESOME!!! I contacted The Chef's Table in the later part of 2014 inquiring about having my son's wedding rehearsal luncheon for 25 guests at this establishment on 8/28/2015. Making arrangements locally is often difficult at best but long - distance can be both trying and difficult. Being an out-of-towner (Washington DC) I was unsure as to how this would play out BUT after successful contact with the manager, Andrew, my worries were gone. Andrew was professional, welcoming and allayed any concerns I may have had. He was prompt in responding to my e-mails, numerous inquiries and menu changes, never expressing any impatience, often taking my calls even on a busy Saturday night. I immediately felt comfortable that The Chef's Table would be able to provide the service and food I needed to host this event and I was NOT disappointed. A day before the event I set up a meeting with Andrew to go over the layout and the food but Andrew called me and told me he was delayed and I should see Kayla. Upon arrival, Kayla was warm, welcoming and knowledgeable and continued to put me at ease. I was offered the party room with an outstanding view of the mountains. On the day of the event - Andrew greeted me upon my arrival and everything was in place AND impeccable, even down to the flowers on the tables. Throughout the afternoon, every need was attended to graciously and without question. The food was AMAZING and the service UNPARALLELED (led by Kayla). My three course luncheon (with entre choices of salmon, NY steak or Chicken Marsala) was eagerly praised by EVERY person in attendance (including Washington DC gourmands) for the food AND the service. The entrees were prepared to perfection. The desserts were striking (crème brulee, sorbet and raspberries or the chocolate raspberry dome) and the artisan greens salad and red pepper bisque were flavorsome and silky. There was not one misstep! By the end of the evening, when I was presented with the bill, I paid it most willingly and ecstatic at the outcome. It was a most thrilling and successful event!
(5)Sophie J.
A bit overrated. Tried the crab cake but it was below average. Prefer the ones from market street grill. Boyfriend and I both got the New York steak yet they were cooked very inconsistently. His portion was way more salty than mine and the broccoli was quite flavorless. I do recommend their duck breast though. Very moist. Also thumbs up on their service though. Very welcoming and thoughtful.
(3)Zach L.
Two things I need to be clear about: 1. I really enjoyed my experience here. 2. I might have enjoyed it less had I not brought the $45 for $90 Living Social coupon (Yeah, I used a coupon. I have four kids.) Because I only paid 45 plus tax and tip, I feel like I got great value. Had I paid over 100 for my ribeye and my wife's pork, I might have felt a bit disappointed. As steaks go, the ribeye was tender enough, flavorful enough (though I don't personally like overly sweet fruit sauces on meat), but nothing mind blowing. Of course, I didn't pay mind-blowing prices either, so no complaints here. My wife's pork was good too, as was the amuse bouche of mint sorbet, the bread, and the creme brulee. I appreciated how quietly and promptly the table service removed each dish as soon as we finished and didn't try to overwhelm us with chit chat. But at the same time I have a feeling that the restaurant's pretending to be a little bit more haute than it really is. It's definitely better than a chain, but I wouldn't call it fine dining either, and I'm more than happy to pay 50 or 60 for two people. But $110? Not here. Not yet.
(4)Stephanie L.
Just finished eating and would not recommend to anyone. The appetizer was the only enjoyable part of our meal. We got the bacon wrapped prawns. The caeser salad was so salty it almost gave me a canker sore. It was covered in granulated Parmesan like you would find at a pizza joint. And when I say covered it was COVERED! The worst $10 salad I've ever had. We got the chicken and lamb and neither of us finished our plates. The chicken was covered in fat and gristle and the veggies it sat on literally smelled rotten. The lamb wasn't horrible. But it certainly wasn't good. We've lived in the Provo area over 8 years and always wondered about this restaurant but now we know. It's VERY underwhelming and disappointing, not to mention pricy. Save yourself the money and go to one of provo's cheap eats. I would not recommend this place to anyone.
(1)Willie W.
More than 2,000 miles from home and missing my family tonight, I treated myself to dinner at a restaurant with consistently good Yelp user comments and a high expert inspector rating (AAA's 4 Diamond rating). Disclosure: I work for AAA. I am not an inspector, however. The Chef's Table dinner tonight was a delightful experience. Nicely and creatively prepared dishes using quality ingredients paired with attentive and pleasant service. My waiter was nearly expert. His supporting cast is in development but well intended. The food was uniformly great. I started with a "breadless crab cake." My wife and I are on a mission to find the world's greatest crab cake. The Breakers in Palm Beach, Florida, currently holds the title. But tonight's rendition was a very close second. Wish she'd been here to validate that rating. Really meaty crab chunks adorned with a corn/leek/onion and more relish welcomed by an appropriately spicy dressing to swirl the crab in if you chose. I did. Oh, boy, did I. Next came what could have been the simple house salad. Chef's Table calls is Salade Maison. The name seemed pretentious but the dish lived up to the extra vowel and French appellation. The lettuce had to have been picked this morning from somebody's garden in the area. Same for the halved cherry tomatoes (Thank you for cutting them in half! Why can't they always be served bite-size instead of whole?), really meaty cucumber, shaved parmesan cheese, bits of bacon and the creamiest, lushest "maison" dressing. Oh, yes. Almost forgot the slightly pickled, tiny rounds of scallion. Nice touch that was superb enclosed in a shard of folded cheese. Best house salad ever. My entree was solid but I prefer my salmon less done than it was served. Wild caught and pan seared, the fish was nicely seasoned and brought to the table riding a wave of airy whipped potatoes interlaced with al dente asparagus from the same garden as the lettuce. An artfully swirling sauce in brown and white encircled the whole dish, overcoming the slight dryness of the fish. I wouldn't normally have dessert but everything else was so well prepared I had to test the last course, too. I chose a superlight raspberry soufflé with a tiny scoop of ice cream. Couldn't have been more than 300 calories. Very light. But worth it. This Chef's Table deserved to have more tables full on the Thursday evening I visited. Well done, Chef.
(4)David S.
Had the salmon lunch for a business meeting today. It was great... Try the truffle fries also. 5 star.
(5)Jordan B.
Our server, Blake, was absolutely wonderful. Very attentive, we never waited on anything, and he was very respectful. The restaurant was totally deserted, which was a little surprising, but it made it easy to get good reservations. My girlfriend got the snapper, and absolutely loved it, as for me, I got the steak and thought it tasted excellent. It was really closer to a brisket than it was to a steak, that's how tender it was. My only complaints were the lighting and the price. It was a little too light inside, and the pricing was pretty outrageous. $130 for two people is pretty crazy, no matter how good the food tastes. The food and service would've been great at $80, but $130? Too much.
(4)Jeff C.
This restaurant has such high expectations so it's bound to disappoint right? I've dined here a few times for lunch and dinner. The service has been good. I love the ambiance and the view is very nice if your seated by the windows. The food is like art. The flavors complement and good together. I've tried many things on the menu I like the seafood dishes probably the best in Utah Valley. A downside would be that the Steak's do seem to be under cooked on a regular basis. If you ask them to take it take it back and cook it properly they do. This is a unique fine dining experience for this area. Not five stars but I'm a fan. I love the portion sizes. The food is like a artistic work and I enjoy eating it.
(4)Ben H.
We made our Valentine's Day reservation a month ago. We were a little surprised to find there was a fixed menu, having checked online the night before. We were willing to roll with it until we saw there was only one choice for the first two courses, and the only option for the second was foie gras, which comes from a goose force fed until it dies. I am not a vegetarian, but I don't like eating mistreated animals. In fact, foie gras is illegal in several countries due to its cruelty. Plus, five courses is just too much food for us. Maybe we will try again - but we will check that the regular menu is available first.
(2)Keith B.
First Class Restaurant all the way around! Great food, amazing service and impeccable atmosphere. I have taken valued clients to this wonderful restaurant and they absolutely loved it. I have also taken my wife on special dates and she still raves about the food and the wonderful time we enjoyed. Highly recommend this restaurant to anyone looking for a superior restaurant in Utah County. They are the best!
(5)Tyler M.
We ate here for our 1 year anniversary. $120 later, I got a "steak" that was more like a roast that they seared on both sides and covered in sea salt, dry mediocre crab cakes, a drink you can get at sonic, and my wife got some kind of very forgettable chicken thing. We got the $9 brownie, which was one of those costco brownie bites with a couple berries on the side. They keep winning awards, but I assume the judges are awarding for atmosphere as the only factor. We saw our server twice. Once to get the order, once to give us the bill. If you're going to waste your money, waste it somewhere with good food.
(1)Marc K.
I don't know if I've ever had such a mixed experience in a restaurant before. The meal was generally very good. Duck, short rib and lamb were prepared well, and the kitchen did a great job accommodating a vegetarian friend with a bespoke meal. The service, however, left me feeling as if I were taking part in a friend's (terrible) sketch comedy scene. Here is a selection of what happened: * A Pink Panther Clouseau-esque exchange with our waiter about what wines and beers were available, then not available, then available again after multiple trips behind closed doors * Our table for four only had 3 place settings. When we asked for another service, only the fork was provided. When our lemon sorbet palate cleanser was dropped off after the appetizer (nice touch BTW), one of our party was unable to eat it until we flagged down staff (again) * We were offered bread by our waiter as we waited for the entrees. We accepted the offer, but were very surprised when some amount of time passed with no bread. When we inquired about the bread, the waiter actually threw one of his staffmates under the bus! I don't think I've ever witnessed that before * The food runner brings the entrees to the table. She tries to drop off the lamb for me, but I inform her that the lamb is for the person sitting next to me. I had in fact ordered the duck. This revelation was problematic, as she brought out two lambs. This causes great confusion for the next couple of minutes. The waiter didn't know what happened, but says that a duck will be expedited to me. In a classy move, they leave the lamb for me to nibble on while I wait for the duck. * Five minutes after all the initial entrees are delivered, a salad that was ordered to go with dinner finally arrives. This salad was ordered to go with the entrée, but was clearly assembled after the mains were dropped off. * It felt like someone was by the table every 90 seconds to top off the water glasses. I don't think my water level ever got below 7/8 full. This isn't really a negative point, but it's crucial to the next bullet point. * After drinking so much water (I felt lots of pressure to justify all the water filling effort), I had to excuse myself to go to the restroom before the duck arrived. When I returned, the duck (beautifully presented on the plate) was waiting for me at the table. Unfortunately, all the silverware had been cleared off the table and we had to ask for additional silverware FOR A THIRD TIME (caps intentional).
(3)Kathryn W.
I went there last night. I want the old Chefs Table back. The food just wasn't what it use to be. I use to love the halibut that was macadamia nut crusted with the lemon sauce and rice, it was marvelous. The halibut last night was just ok. The desserts were not what they use to be either. I will not rush back nor recommend it any time soon.
(1)Spencer C.
I have lived in Utah county for the past 20 years and always heard so much hype about Chef's Table.. My wife and I joined 3 other couples for dinner tonight and we were all sorely disappointed. The food was meh, and the service was horrible! The process took 2 hr 15 min. We could never get a refill on our drinks, and it seemed like everything we asked for was an "inconvenience". The rolls weren't cooked all the way, and my ribeye was thin and unpleasantly paired with a weird, sweet sauce. The three at our table who ordered parmesan chicken were disappointed as well. We went in expecting it to be expensive, but we also expected top notch service and better-prepared food.
(2)Monique B.
This is an amazing restaurant. It's even stunning from the outside. I had a beautiful view through picture windows of tree tops and snow capped mountains. The view is breath taking. The food is amazing. It's just top notch. I had the berry salad, which was complementary mix of savory and sweet flavors. I enjoyed the braised beef, which is an appetizer as my entree. I wouldn't be surprised if it was 6 oz. It was over this creamy polenta sauce with a succulent demi glaze. I wanted to wipe every bite off the plate. O, and they served brioche with the meal, which was quite light and nice. I had the banana foster cheesecake. It was soo unique and very good. The service was very attentive and very professional. They've done a very good job training their staff. I did notice one thing that was a bit odd. There were four front of the house staff that evening. I didn't see any women. It does make me wonder if that is just a coincidence. I will definitely be back (as this place is amazing) and I will check out the demographics.
(5)Liz K.
Spring tasting menu is wonderful. My least favorite course was the halibut because it was cold (not intentionally). But the rest of the courses were very light and tasty!
(4)Bill K.
Utah County's best (perhaps only), truly fine-dining option. Elegant ambiance; charming staff; unique for the area; delicious food; and outstanding service. While dining here, it feels like you are outside of Utah. From the appetizers, to salads, entrees and desserts - the flavor and options are tremendous. Everything we've eaten has been outstanding. Highly recommend. Best restaurant in Utah County!!
(5)Kurt R.
Note - The current Chef/Owner took over Chef's Table late November 2013. All reviews prior to that relate to the previous ownership and management. Disclosure: I know Chef Pritchard and he treated me to a lunchtime tasting at Chef's table for menu items he was testing for his new restaurant, Red Bean Bistro, which will be a Southern cuisine restaurant in downtown Provo. Considering the food came out of the Chef's Table kitchen, though, I feel a review of it is appropriate. Appetizer 1 - Alligator nuggets with remoulade. Delicious and relatively light, for a fried food item. Appetizer 2 - fried green tomatoes - a Southern staple, fried perfectly - excellent crunch to the breading Entree 1 - pan seared catfish with a crawfish sauce, corn maque choux, red beans and rice and collards with bacon. All outstanding. The fish was cooked perfectly, the sauce was great and the collards were the best I've had. Entree 2 - fried catfish, same sides, honey mustard sauce. Also excellent. Perfect fry on the catfish. I liked the sauce, but loved the crawfish sauce on the other. Dessert - didn't try, but got to see being prepared and served. Individual pecan pie with homemade buttermilk pecan ice cream (yes, buttermilk, not butter). Looked fantastic, I should have tried some! Granted, I had a private seating, so I didn't get to experience the actual service, but the staff was very pleasant and professional prior to knowing I was meeting the chef for lunch. The decor, while older, is beautiful. The quality of the food that came out of the kitchen was perfect. Also, if the items I tasted represent the quality of what will come out of Red Bean Bistro then I think it'll be very successful, especially with a central downtown Provo location.
(5)Ben-Laurie W.
First time, unimpressed (possibly over-hyped). Treatment of food was heavy handed. Truffle Parmesan Fries Mozzarella Tomatoes Gruyere Crusted Filet Medallions Salmon 20 min wait outside in the heat and noise of University Blvd after making reservation started the experience on a rough note. Restaurant uses credentials and awards to decorate thru-out restaurant, as if suffering from self-esteem issues, did not build confidence. Had Mozzarella, Tomatoes, with Pesto and Truffle Fries for a hors d'oeuvre. Mozzarella was exquisite. Parmesan-Truffle Fries would have been much more enjoyable if the serving size half as big. While delicious, béarnaise Sauce was necessary to mellow the heavy truffle oil. Salad was drowning in a good but overpowering balsamic dressing. Potato soup lost it's subtlety to a strong lemon flavor. Salmon was tasty. Filet Medallions were tender enough to cut with a fork. Unfortunately the blackberry sauce it was served was so sweet it completely masked the flavor of the meat or cheese. Additional salt was needed to make the entrée palatable. Food was good, not great. Same with ambiance. I'm not dying to go back.
(2)Ben A.
It was absolutely amazing! I had my expectations set high for the this place and it exceeded them! Everything was made to perfection. The suggestions the waiter made for drinks, entrees, and deserts did not disappoint. Definitely a place to visit again. The price is well worth the experience and food.
(5)Shane Z.
A few coworkers and I decided to try this place on a recommendation from the account we were working on. I see all these great reviews so I figure it would be pretty good. Buuuuuuutt....none of us were impressed. The 3 of us are from different areas, I am from Utah, one from Florida, and one from Colorado. All 3 of us travel and we eat at a lot of restaurants across the nation, so maybe our expectations were set higher. They start off with a lemon sorbet with a mint leaf to cleanse our pallet. That was good, but how hard is it to mess that up, and I am sure they don't make it themselves, they just dish it up. I appetizer was Gruyere Fondue with Caraway Scented Filet Mignon Dipping Tips. Now this was excellent, the Gruyere was great and the Filet tasted awesome, the only bad thing was is the Gruyere is not continuously heated, it is served in a small bowl and you must eat it quick. My entree came with an Artisan Green & Aged Balsamic Salad which was very good as well. I had my hopes up after the two dishes, plus they serve different types of bread/rolls as they walk through if yours is gone. They were also excellent. My main entree Halibut with rock shrimp risotto. This is where they lost stars! The Risotto was good, and the asparagus it was served with was excellent, but the Halibut was HORRIBLE! Mine was super Dry, and it was definitely not fresh, which I didn't expect it to be fresh as this is Utah and there isn't an ocean close. But this was the worst tasting halibut ever. Maybe I just had a bad piece, but to me it was dry, and it was very "fishy" tasting. The other two said their meals tasted fine, not great. For the cost of the restaurant and the quality of food they lost another star. This place is overpriced, we all agreed you can get better quality food from a chain. This place had the appeal. The setting was great, besides overlooking people's dirty back yards from the hill. Great view of the Temple and Mountains. I don't think I will ever return. 2 Stars only because the appetizer, salad, risooto, and decor were great. Main Entree/price/quality killed it, otherwise it would have been 3 Stars. AMEX accepted.
(2)William C.
This is an update to my previous review . . . My wife and I returned to The Chef's Table on Friday, November 30, 2012 for another OUTSTANDING hospitable evening. Peter, the Chef, came to our table and greeted us with a genuine and heartfelt welcome (rare in Orem/Provo with all the sub-par chain restaurants). The service staff, which I knocked a little in my original review, has demonstrated strong confidence and knowledge of this food-driven restaurant. I was especially impressed with our Waiter's wine knowledge as well. Living in California and jaded by both the bounty of food and wine, we were blown-away with his acumen of both the food menu and wine list. The entire staff (culinary/wait/host & hostess station) is passionate and diligent about creating and ensuring a wonderfully memorable occasion for any guest. Peter recommended a few "new" items and when conferring with our waiter, went "off-menu" to match our wine selection and dietary restrictions. This is unheard of on a Friday night in Los Angeles, Newport Beach or San Francisco; my reaction, "WOW" to the service attitude of all the staff. Our food was exquisite; it was presented well and tasted fantastic. My 82 year old mother-in-law kept remarking throughout the evening how elegant the restaurant appeared. The views of Provo Valley and the lights from BYU added to the evening. (BTW: The bathrooms are extremely well maintain - a pet peeve of mine for any food establishment.) We've dined here six or so times when we come to visit our son at Utah Valley University. It really does keep getting better and better. When looking around the three dining rooms, everyone seemed very happy. Special mention of the plating techniques by Chef Peter; the energy and care is impressive. We decided after our first meal in 2010, that we will host our son's graduation dinner at the restaurant. Now, we feel confident in our selection. The Chef's Table provides a wonderful respite for locals and travelers alike that enjoy great food and being pampered by a caring staff.
(5)Bryce R.
Good food, well presented. Table service was excellent - very cordial and refined. White truffle fries to start were good, if a bit heavy and garlic-y . Tomato parmesan soup was very tasty and creamy. Chicken marsala and gruyere-encrusted beef medallions were both prepared as requested, with nice presentation. Lemon creme cake dessert was light and a lovely end to a nice meal. Docked a couple of stars because the woman who greeted and seated us was very awkward. Would have expected a higher quality reception for this caliber of restaurant. I think she was trying to be funny and personable, but really just made us glad to get to our table so she would leave.
(3)Micheal G.
This was my first dining experience at the Chef's Table. Atmosphere: Excellent. Decor was nicely done without being over the top. Our table was comfortable and had everything we needed. We sat towards the back where the large windows are overlooking the mountains and Provo Temple. The sun was just setting so the view was superb. I would say that if you missed out on this feature, you would be missing one of the best parts about this restaurant. 5 Stars Service: Excellent. Our wait staff was very polite and helpful. From entree suggestions to keeping our drinks full, they were well trained. 5 stars Food: Pretty Good. The presentation of the food was very nice. I had the Fillet and the Prawns ($46). Honestly, the food was just OK. Not the best I've had and certainly not worth the price I paid. It wasn't bad by any means, I finished my plate and was satisfied, but the flavor did not quite meet my expectations. 3 Stars Overall: This was my first fine dining experience in the Provo area. I was not disappointed, and would eat here again. I would order something else on the menu likely. The duck looked good. I'll try that next time.
(4)Matthew P.
Legit. The food is as good as very good restaurants in my hometown (NYC). I had a superb lobster bisque laced with a tiny bit of spicy heat which was quite nice. The grilled Medallions of Beef is an incredibly tender and flavorful fillet mignon on toasts with a mushroom pate. Perfectly cooked to order. Every bite was pleasure. My dining companion had the pork tenderloin trio and raved. They also have a local Utah pale ale on tap which is stellar. My only nit picking criticism is they spell Illy coffee incorrectly on the menu--Ille. Made me doubt is actually was Illy and I passed. It's fine dining, with attentive service, a lovely interior, and beautiful presentation. A very good choice is you're entertaining clients in the Orem area.
(5)Roger S.
Chef's Table is probably the finest dining establishment in Orem, but please remember that Orem is not, say New York, or (fill in your choice of major metropolitan area with wide array of fine dining establishments here). Also worth noting is the fact that there was a very large party that was occupying most of the main dining room on the night we went, and the time required to serve them directly affected the ability of our waiter to assist us. On another night, that might not have been the case. The restaurant's facilities are nice and seem architecturally to allude to a chateau; we were seated in a quieter, back dining room with picture windows that afford a pleasant sylvan view. Walls are adorned with (repro?) paintings that complement the room nicely. Menu is short and sweet: we went for the filet mignon, replacing the mango chutney with Bearnaise sauce. Very nice pieces of meat, well-prepared, and lovely mashed potatoes. Also, the bacon potato soup was superb. The caprese (for some reason called "Tomato Carpaccio with Fresh Mozzarella") was served with slices of bread toasted so thoroughly that they became hyper brittle and exploded into miniature crumb grenades when bitten or cut. The Bearnaise sauce was a bit lumpy, much thicker than I've ever seen before, and was almost without flavor. Our hapless waiter (and all of the staff, actually) looked like they were about college age, and not terribly well-trained or experienced. Expect minor errors like drinks being placed at your left hand and bread plate to your right, etc. We were also left alone for prolonged periods, which was awkward when we needed or wanted something. Some of this, as previously mentioned, was attributed to the presence of a large party, so perhaps on a normal night that would not be an issue, and they were cogent of and apologetic for their shortcomings. Still, they were friendly and pleasant and tried hard, and that is worth something. So the takeaway here is: if you're in Orem, and you're looking for fine dining, this place is just fine, so long as a few snafus won't ruin your meal.
(3)Heather R.
I used Chef's Table to cater my wedding, they did a fantastic job. I had many guests comment what a great job they did and how delicious everything tasted. Great service! Great food! Don't hesitate to use them for your catering needs!
(4)Laurie M.
Okay, three strikes, and they're out. This will be my last time at Chef's Table. First strike: I attended a work lunch Christmas 2010 and got a bad case of food poisoning that hit before I even left the restaurant. Second strike: Tried it again, summer 2012, better, but the crab they topped my dish with was canned and tasted like bad tuna. Third strike: Tonight we went for a romantic dinner. When my mahi mahi special came out, I thought it looked like it had sat too long, even though we were literally the only two people in the restaurant. I tasted it, and it was lukewarm. We let the waiter know. He had them do another, and it came out nice and hot. However, it was pretty bland. The other food we had was good, but nothing special, and certainly not for the price and size of portions. The service, like last time, was mediocre. While friendly, we had to wait too long between courses, and it was not busy. I've kept trying this place, because long ago, it was a nice place to celebrate in Orem, which has had a dearth of nice restaurants. But now I know why we were the only ones there. I just missed the memo. I will stick with the Tree Room, and try the new restaurants in downtown Provo.
(1)Jamie S.
We loved our meals. From the starter salad to the main course, everything was fresh and delicious and beautifully presented. I would love to go back.
(4)Jules H.
A friend introduced me to Chef's Table three years ago. Because it is a fine dining establishment and because I live relatively far away, a visit to Chef's Table is an indulgent, luxurious treat I can afford only occasionally. I've eaten there three times in three years and I have yet to come away with anything less than a satisfied, lip-smacking glow. Chef's Table has won the Utah Best of State award in the category of American Traditional cuisine for four years in a row. Service from the waitstaff is impeccable - polite, attentive and thoughtful without being assertive or rushed, and fully attuned to the needs of the diner. If a diner leaves her seat, her napkin is refolded and reset before she returns. If a fork is cleared from the table, another one is brought immediately to replace it. Service was just the right amount of pampered - servers came and went as unobtrusively and minimally as they needed to in order to provide the quality of service that the restaurant values. The restaurant offered a coupon for a free appetizer with the purchase of two entrees, which my table used in order to sample three delicious plates: coconut crusted shrimp, lump crab cakes, and ahi spring rolls. I usually shy away from ordering seafood in landlocked states, but we were all delighted by the appetizers, especially that coconut shrimp. My ribeye was marbled, cooked just to medium rare (the way I like it), and Brobdingnagian - in other words, sexy as hell - heaped on salty oil poached golden potatoes, with a garnish of spring asparagus and sweet, roasted tomato. Most of us ordered steak entrees, which all arrived cooked exactly to order, but the scallops with sofrito were also tender and well-seasoned. For dessert, we sampled the creme brulee and molten chocolate cake. The apple and almond tart proved to be the secret heavyweight champion, though - the almond cream so fragrant and rich. Chef Troy Wilson visited our table a couple times. I found him warm, amiable, and, most appealingly, passionate about the restaurant he co-owns with Chef Peter Sproul. I love meeting chefs. And when they are personable and eager to talk about their food with you, I feel even better about supporting their business. Their dedication to seasonal meals also contributes to an overall sense of well-being that comes from eating the best ingredients available at a time when nature renders them their best... A truly terrific meal. Many thanks to Chef's Table for making last night such an unforgettable early Mother's Day meal!
(5)Jeanne B.
Dinner last night was spectacular. I had the halibut and crab special and my husband had the wild boar special. Perfectly prepared. We have eaten there many times over the years and have always had outstanding food and service. Wish we could afford to eat there more often!
(5)Gayathri I.
Disappointing! This is not fine dining by any measure. It is just your usual stuff, served in a nice ambiance. The presentation is "meh". They just seem to put a sprig of herbs on top of everything. I got a pasta dish and it was very, very mediocre, runny sauce and over-salted. Definitely not worth the price. I don't know why Provo-Orem area can't do better than this for a "fine dining" experience.
(1)Kristal D.
I remember the food being fantastic, but I can't remember what I had. Odd that the food was less memorable than the experience of being here.
(4)Katie H.
I went to Chef's Table last night with my husband and had a GREAT experience! We were a little nervous because of some negative yelp! reviews, but everything was flawless. Without flaw. Perfect. I found the service staff to be fantastic. As a former server myself, I'm highly scrutinous of waitstaff, and these guys were pro. They didn't hover, but they were always available if we needed anything and were very attentive to things like cleared plates, empty glasses, and folded menus. The food was magnificent. I'm not sure what the other reviewers had that they didn't like, but we opened with a complimentary lemon-mint sorbet, shared an appetizer of coconut-crusted shrimp, enjoyed their spring asparagus and roasted corn soups, and then moved on to nicely-portioned entrees of duck breast (perfection at medium-rare) and scallops with saffron rice. For dessert, we opted for iced hot chocolate and a shared serving of cheesecake. Now, my dessert was free (happy birthday!) but our total after tax came to $86.00. Even with a 20% tip the price was good, and we actually came out of the experience feeling like we got a good value for the money because the food, service, and atmosphere were so excellent! I also saw on the menu that starting on May 28th they're going to have a prix-fixe menu with app, entree, and dessert for $29 a person (I think it's just for the summer.) If you've been putting off your trip to Chef's Table because of the dent to your pockets, that's the time to go!
(5)Evrhet M.
Beh? I have to warn you, I used to go here for business meetings so I don't have the romance of going here with a loved one as others do. I've actually gone with people who wear basketball shorts as we sit next to be people in suits. The food is decent, but a slim and dull selection for the prices. I really liked the chicken, but the stake is mediocre at best. I have not enjoyed any of their deserts. The view can be good but you see a lot of ugly backyards. You are up on the hill right by orem, but it does run into the backyards of some byu students who probably don't think they need to mow their lawn. The waiters are okay, but they are not professional waiters in anyway. If you want to be served I would recommend going to the Tree Room in Park City. It is around the same price and a lot better experience with waiters and food. This is not a fine dining establishment. More of a place for BYU students to feel they are taking their girl friends out on a nice date.
(3)Richard S.
Went here for a large company event and so we had a fixed menu. Te service was great and I remember the food being the same. Great to finally visit the mystery building I've passed so many times.
(4)Mary Ann M.
The Chef's Table aspires to be a fine restaurant. It's coming along, but not quite there. Decor is great, they've done a magical job with a crap location and the view is quite nice. Mains and sides were very nice, but the soup was served too hot and too salty for a really high end place. Dessert was fine but not stellar. Mostly, the service was off-putting -- there was always some server about, flicking a napkin in your lap or adding silverware to your placesetting. The chef comes around and talks to each table. It was difficult to have a conversation without being overheard or interrupted, and this was on a weeknight with very few tables filled. So if you want an intimate dinner, I'd go somewhere else, but if ostentatious service is your style, you'll be happy here.
(3)Leland R.
Used to eat here much too frequently for my wallet, but not frequently enough for my palate. The Beef Tenderloin Medallions with Mango Chutney or the Veal reduction sauce was my favorite, but it has been replaced (for dinner only) by the very similar House Beef Tenderloin Filet. They give you a knife for the meat, but you do not need it. Quite tender and delicious. The Herb Roasted Chicken is a more economical, but equally tasty option with basically the same side dishes as the beef--Horseradish Potatoes & Vegetables. It has a white wine sauce that is delicious. They say that the vegetables are "seasonal" but it seems to be the same season every time I go there. The soup comes with the dinner, but is extra for lunch. I love the French onion soup and the Tomato. I love both, and always have a hard time deciding. The service is exceptional. The servers are very professional and reserved without being aloof. There have been a few times where I even hinted that I was not completely satisfied with my meal and to my surprise when the bill arrived the meal was free. If they perceived a more subtle sign of discontent on my face (at a more subconscious level perhaps), I was told that the chef wanted to give me a free desert to make up for any inconvenience. Very good Zaggat-rated restaurant worth going out of your way to enjoy.
(4)Michael F.
Amazing. I love this place.
(5)Kim R.
It's OK. It's a beautiful, fine dining establishment. I have never experienced poor service there. As a matter of fact, their customer service has been exceptional. I usually only go when I need to meet with customers. I have a pet peave with expensive food and tiny portions, however. For that reason, I don't go there when I am not working. I would rather head to SLC for fine dining if given the choice.
(3)Mark L.
I think Chefs table is very overrated. The food is mediocre.
(3)Dan P.
If you're looking for a somewhere to splurge in Utah County, this is the place for you. It's easy to find, has a very nice view, and has some stellar food. As they love to point out, they are Utah County's only four star Zagat-rated restaurant. And at the same time, they aren't not so stuffy that they make you feel embarrassed when you're not sure of which fork to use. It's wise to have reservations on the weekends, because this place gets busy. I've been here twice, and have been more than satisfied both times. Special occasion coming up? Or perhaps you're looking for a place to have a wicked lunch? Look no further.
(5)Tristan A.
I've heard and read lots of good things about this restaurant, and made it there for lunch today. It was a blast furnace outside, and the place was quiet, cool and serene. The architecture is kinda dramatic and castle-y on the outside (you can't miss the place) and darker and intimate on the inside. We were seated immediately and were given a nice window table with a view of that beautiful east mountain. Tables are linen covered, with linen napkins and full silverware. Furniture is dark wood, substantial and comfortable, but tables are kind of close together for my liking. Lucky there weren't tons of people noshing when we were there, so it was comfortable, but when a birthday party of 6 arrived and was seated near us, as we were finishing up, we did hear everything they said. Water came right away and menus too. It was a small lunch menu, and priced about $8 - $15. I chose tuscan tomato soup ( $5) and shrimp scampi with angel hair pasta ($15), and my friend chose french onion soup and dill-encrusted salmon. The soups arrived in nice white individual tureens, covered with a lid, which the waiter opened for us and set to the side. My soup was mmmm good, thick and with a slight bite of heat. Soon my pasta arrived, and it looked mouthwatering! Nicely presented, with sun dried tomatoes and artichokes hearts and those big shrimp begging me to dig in. I did and the sherry sauce was mmmmmmmmmmm. Great taste and the shrimppies were big and juicy. I was cooing it was so good. My friend's salmon looked great and the vegetables were sliced artfully and standing up behind the salmon, with some delish mashed potatoes underneath. Nice presentation and work associate loved her meal and I loved mine. Service was friendly, helpful and not stuffy. Initially service was fast and efficient for seating, order taking and presenting of the food, but then as time passed, and we were waiting for our check, and waiting for the check... service lagged. We were wanting to get back to work, and with not a full restaurant, I felt we were kinda forgotten. I'm giving 5 stars, based on everything else. 5 stars - scrumptious food 5 stars - great view and outside dining available 5 stars - ambience and furnishings (even kool bathrooms) 4 stars - service great at first, but slow to get check, kinda forgotten
(5)Mark T.
Terrible food, good atmosphere...definitely not worth the price...I can compare the food to TGI Fridays, but they charge triple.
(1)Joe L.
It is very good. My family eats here every Christmas. The other positive reviews hit it on the head.
(5)Revoir D.
AMBIANCE: The restaurant is located on a hill along State Street in Provo. I expected a nice view of the mountains and the valley, but powerlines, trees, and houses ruined the picture. The decor is classy, but not particularly memorable. They had a 12 year old playing a piano in the front, which was nice, albeit odd - child-labor? The dining room is rather small and tables are packed in close together. The dress is quite obviously business/formal (business-casual at the very least), though many of the idiotic patrons dressed casual. We visited dressed up for our anniversary of a Friday night, but a good number of patrons (probably 20%) wore t-shirts, hooded-sweatshirts and tattered denim. While Utah County is a cultural black-hole, I expected people to exercise common sense when visiting the only Zagat-rated, fine dining establishment in town. The restaurant should be clear on the dress-code expectations. I would expect a casual atmosphere at Olive Garden, but not in a purportedly "high-class" restaurant where you can easily spend $150 on dinner (without wine!). Should I really feel out of place in a suit and tie? Were it not for this, I would give Chef's Table 5 stars. SERVICE: Attentive and polite. We never had to ask for anything. My wife accidently dropped a spoon and they had another one for us before she could pick it up. FOOD: Excellent! My wife and I started with two appetizers - the marinated tomatoes & balsamic roasted artichoke hearts, and bacon-wrapped sea scallops. They were deluctable, though the scallops were smaller than I expected. My wife had the French onion soup (which she still raves out today, six months later), and I had a salad with the house dressing. The entrees were fantastic: I had the tenderloin marsala (the marsala-veal sauce was thick and savory), and my wife had the mushroom-and-gorgonzola-stuffed tenderloin. The cuts were cooked to a perfect medium-rare and served hot. For dessert I had the pumpkin cheesecake (probably only available in the fall) and my wife ordered a slice of decadent chocolate cake. Honestly, the food was amazing - much better than anything we've had in Salt Lake City (e.g., Ruth's Chris Steakhouse or Christopher's). The only drawback was the patrons. I'm not sure how much I can blame the restaurant, but they could do more to enforce a dress code - any high-class steakhouse would.
(4)Don L.
Excellent food. Beautiful location, a view of provo beneath the Orem Hill with the Y Mount and Wasatch Range South visible. Ambiance is wonderful, service wonderful. I love this place.
(5)Jason C.
I'm honestly not impressed at all with Chef's Table. I went there for a company dinner and I had a steak. It was kinda tough and the taste was subpar. I would much rather get a steak from and steak house before coming here. The atmosphere doesn't warrant a formal or semi-formal attire. I honestly believe you are over dressed if you are coming in a suit and tie. Business casual probably fits better. Honestly, I had high expectations for this place and I was terribly disappointed. I would much rather go to Tucanos, Outback, Tepanyaki, or even Macaroni Grill before coming here again. Definitely not worth the price you pay.
(3)Gary N.
I want to suggest everyone to consider Communal before going this place. I have been to both places, and I had a much better service and much much better food in Communal. My wife ordered Alaskan Halibut and I got the Saturday Prime Rib. The house soup is a bit too strong sour for a white cream soup. The roll is great and we love it. When our entrees arrived, we were excited for our special night (anniversary). I felt bad to bring my beloved there for our special night. Her Halibut is not cooked fully and it was too salty. My prime rib is like crewing gum, I gave up after 3 bites. Although onion rings are come with the prime rib in the menu, the waiter said that onion rings are part of the ingredient and not really coming in normal onion rings. I understand there is not much a waiter can do when the food is not meeting the standard or even come as what the menu shows, well, at least do not talk to me in a way like I try to rod your onion ring. The check comes at $76, and I paid 10% tip for the unpleasant night. I haven't paid that little for my life. Good luck to you all if you still want to go to the Chef's table without a good chef.
(2)David C.
Atmosphere and food were top notch as expected. Very nice location and great place to have intimate business meetings.
(5)Amanda K.
I am a food connoisseur and have tries various restaurants world wide. We had a fantastic experience at Chefs Table. The price is right for a multiple course meal and the food and service was outstanding. My parents don't normally like unusual food and sauces but went along as a favor to me. They loved the food and service so that says a lot to me. Definitely go for the course meal, you will not regret it. It is a ton of food for the price and could not eat it all. The rolls and salted butter are fantastic.
(5)Shaylee M.
I have only been here a few times but haven't been let down yet. The service is fantastic, the food is amazing, and though it's a little pricey, it's worth it. I had the lemon trout and it was phenomenal!
(5)Stacy G.
Amongst the best dining I have experienced; certainly the best in Utah. I have been several times and it has always been an elegant, classy, and delicious experience. The food is memorable; I still remember each dish for the wonderful execution and perfect flavors. French onion soup, coconut shrimp with dipping sauce, duck salad, and those amazing little apple purses that I returned for again and again... The ambiance is fantastic, very French impressionist-inspired, with a view of the lights of Provo at night. The temple especially stands out. Quality dining and a view don't come cheap of course, but this is certainly the best place to eat in the state.
(5)Jason K.
Ugh, this is NOT a fine dining restaurant, despite what the prices would suggest. Admittedly, the atmosphere and views are nice. Service was friendly but rather amateurish as the waiter was unable to explain anything about the dishes (think part-time student rather than professional waiter). Food was mediocre but expensive. Steaks and seafood were alternately oversalted or undersalted, but were uniformly overdone. Chef's Table advertises themselves to be the best restaurant in Utah County, and this may very well be true, but that, sadly, says more about the state of dining in Utah County than it does about the restaurant.
(2)Lynn A.
Chose this as goodbye to vacation dinner. Ambience very nice. Good menu choices. Mediocre service. I stared with the soup d'jour, roasted vegetable cheddar. It was quite nice. My husband had the house salad. I had the duck and her had ribeye. First challenge was getting the server to attend us at all. There was a quite large party in a side room that several servers were attending to. There were a few other tables in the front area in which we were seated that arrived after us and had service before us ( a different server than ours). When he finally arrived for our drink orders after about 10 minutes of sitting with our menus in hand, he mentioned water, lemonade and soda as available. My husband said "I presume you have no wine list then". The server then remembered that they did indeed have wine. After at least 10 minutes more we finally were asked for our dinner order and wine choice. He never asked my husband as to what temperature/level of doneness he wanted on the ribeye. After the first course my husband asked him about it and the server apologized saying he had put tin the order as medium; totally unacceptable to us as we are both rare beef people. Luckily it was rectified before the entree arrived. We like not being rushed, but the pace before our order was asked for was too slow. The food pacing between courses was fine and food quality was good, service friendly but slow and not attentive.
(3)Rod S.
I came again. I paid $150 for dinner for 2 not including alcohol. I walked out feeling exactly the same as on previous trips. It's a Hilton hotel restaurant without the hotel attached. Cooking by the numbers, lots of minor mistakes that add up and plenty of shortcuts a fine dining restaurant should not take. Some friends from SLC had made reservations for Valentines day. They invited us to join them. In one respect a full restaurant can put extra demands on a kitchen. On the other hand, since they were doing a very limited prix fixe menu, they should have everything nailed and perfect. My steak meal was $50. The steak was ordered rare and came medium well. The steak had no marbling and tasted like select grade, although I'm sure it was technically the lowest level of choice provided from an industrial company like Sysco. Most other food was equally overcooked. I suppose that on the positive side, they don't make any claims to use locally produced, farm fresh, or top quality ingredients on the menu or the website. So, when you don't get any of those for a hundred dollars a person after food, tax, tip and a glass of wine with dinner, you can't complain. If you want those things go somewhere that promises, and delivers, them. Fortunately, this night was about being with friends. It made it possible to have a very good evening even if the food was mediocre.
(2)Jeston H.
Our party of 5 arrived a few minutes late but were seated promptly without any issue. When 3 friends stopped by to say hello and decided to join us, the staff was very accommodating in pulling another table over so we could enjoy the experience together. All of the food was excellent and the staff appropriately attentive.
(5)Tyler B.
Chef's Table had been recommended by friends for years, but it wasn't till recently that I made a reservation. After perusing the Yelp reviews my skepticism was heightened. Unfortunately, every review for this restaurant that is less than 4 stores is blatantly wrong. From starters to dessert my meal, and my wife's, were perfectly cooked, brilliantly presented and a delight to the taste buds. My biggest regret was not ordering the filet medallions my wife chose. If the medallions are an indication of the rest of the beef preparation, then the comments in other reviews are absurd. I'll be back time and again, as I can't wait to try everything on the menu. Last but definitely not least, the ambiance was perfect for our occasion. We sat near the big windows, in the back corner, enjoying our evening, with the mountains as our backdrop behind Brigham Young University's campus.
(5)Michael D.
The ambiance and location (the view) helps but this place over the top. There are not a lot of fine dinning experiences in Happy Valley, but this is one you cant go wrong with. The food and flavors are wonderful. Check out the bathroom decor, the wonderful windows and the great ceilings. Come Hungry!
(4)Mike B.
High ceilings, big mirrors and windows, an old school feel, with perfect lighting, and subdued piano music in the background all made for a very nice ambiance. The servers lacked confidence, which detracted a bit. The presentation of the food was a little more pretentious than skillful, I felt, but the quality was very good, probably even worth the high prices. My wife got the duck with peaches, which she thoroughly enjoyed, and I ordered the Australian lamb chops, which were to die for, especially with the house made mint jelly. For drinks we both had Italian sodas, and we agreed they were the best Italian sodas we'd ever had. The dessert was a little disappointing though, but we think we probably just got the wrong thing, so I'd recommend avoiding the white chocolate panna cotta.
(4)Spencer H.
Extremely happy with the food. Excellent service. Very pleasant and relaxing.
(5)Josh L.
The food and service is always excellent. What else can I say?
(5)Rob Y.
Our first time here with positive anticipation based on reviews we had read on yelp. Overall disappointed. The food was excellent and the prices as expected. The service was friendly but below average. Drinks were not refilled unless requested and our table not well attended to by waiter (LONG wait for dessert and the check especially) even though restaurant not particularly busy. La Caille this is not.
(2)Sarah P.
I don't know why the gentleman below me was so upset by what people wore to the restaurant, enough to let it affect his experience. I took a team of 9 to dinner at Chef's Table last night and the dining room had many different types of people in all varieties of clothing. It seemed fine no matter what people were wearing. While it's certainly an upscale dining experience, it's in Orem, UT after all, not the mecca of culture and sophistication. However, Chef's Table IS a mecca of culture and sophistication food-wise! Chef's Table was a wonderful restaurant. I eat out in DC all the time and Chef's Table holds its own with those restaurants for sure! The service was excellent, top notch, and the food was delicious. My team RAVED about the butternut squash soup. We had a variety of the entrees and all were excellent, I had the grilled halibut with veggies and new potatoes, it was very nice (though if you're not into all the calories, I'd suggest you tell them not to put all the butter sauce on the plate). The salads were big, the bread was fresh, everything was just perfect. What I really liked were the desserts. They were very tasty but not HUGE. They were a nice finish to the meal and everyone loved the sorbet and the creme brulee. If I were ever in Orem, UT again, I'd certainly go back to Chef's Table!
(5)