The Chef's Table
2005 S State St, Orem, UT 84097
(801) 235-9333Add Hours
Fax Number: (801) 235-9333
Specialties: Holiday Parties, Open House, Corporate Meetings, Openings, Private Functions
Cuisines: Caterers, American, French, Italian, European, Continental
Cuisine: Mediterranean, American, French, Italian, European
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10/16/2011Provided by Citysearch -
Our VP of sales was coming in from Atlanta, GA and I wanted to impress. Surely Chef's Table would be the place to deliver so I made advance reservations.
ONE HOUR prior to my reservation, Chef's Table contacted me indicating they would not be able to honor the reservation and needed me to move an HOUR later...I consented as I had talked up Chef's table and had no other options at the late hour. Thank goodness my VP was considerate.
At our appointed hour we showed up and ordered a bottle of sparkling wine (that is still shown on the menu btw) and were informed this was no longer available but a more expensive bottle was that the chef would ""discount"" $10 but would still be $20 more than we originally were planning on spending. We said no thanks. I felt a ""bait & switch"" happening but said nothing.
We ordered our entrees from the set menu and ordered glasses of wine from the NEW wine menu provided which was significantly more expensive then the first one we were presented with or the one posted on the internet. The VP ordered a Coppola Merlot (a red) and I ordered a Riesling ( a sweet white) for a total purchase price of $18.00. The server comes out with two WHITES and promptly wanders off. A horrible Chardonnay he tries to pawn off on me and who knows what on my VP. We send BOTH back when we can get his attention and I then receive a ROOM-TEMPERATURE Riesling and thankfully the VP seems to be happy with the Merlot they bring. (I suffer in silence not wanting to ruin the VPs evening and cause additional problems).
Needless to say the waiter was moderately attentive but incompetent. Not being a drinker is no excuse...If he didn't eat fish, I'd still expect him to know his business if fish was on the menu.
I was horribly embarrassed at the crass way the server handled the now thrice-mixed up performance especially at the equivalent of $45.00 per plate. There was no apology, just an excuse that he had someone else poor the wine. Good gravey, he didn't know a merlot from a white wine and he expects us to order $10 glasses of wine from him???? (the cheap stuff on the wine list)
The food was adequate but the vegetables were served FAMILY style on one plate for the both of us. I just gave them to the VP and tried not to look horrified.
I high-tailed it out of there after our food was done and we spent the evening over a wonderful bottle of wine and superbly cooked hors d'oeuvres at a different local restaurant for less than 1/3 of the price. I will not be returning to the Chef's Table with VIPs in the future.
10/24/2010Provided by Citysearch -
Chef's Table has new owners.
After reading an article in the Daily Herald about these two Chef's that have taken charge of Chef's Table we decided to come back and see for ourselves.
We're glad we did, dinner was outstanding. It still appears to be the same but there is more. The staff is professional and attentive but relaxed and warm. The rooms are brighter and more inviting. It's louder but in a good way. There is laughter, conversation, music even a piano player. Then the food arrives and it's good, very good in fact. There are specials that make it hard to decided what to order. We choose a classic and a special. Both are outstanding, fresh, hot & tasty.
We talk, we laugh, we eat.... We're happy and you will be too!
08/16/2009Provided by Citysearch -
I went to Chef's Table not knowing what to expect... and I was so impressed. We went there for lunch one day and loved every minute of it. The Atmosphere is absolutely amazing. We were able to have a wonderful view of the mountains. The staff was amazing. I believe our server was Andrew, and he was very professional. I was treated so well by everyone there. Even the Chef comes around to say hi. The food by far is some of the best I have had. I loved their Tenderloin. A must go for all!!!
07/23/2008Provided by Citysearch -
I eat at Chef's Table whenever I have a special reason to eat out, maybe once a month or so with family and friends. The service is always great. Friendly, not snobby. The food is great, tender juicy steaks, fresh fish, some nice things like lamb and duck. I like the beef sirloin filet with the mushroom sauce. My wife likes the salads and the salmon with the scallop potatoes. The chef comes around and asks about dinner, but I think that is nice. He asked about dinner and made a wine recommendation. He didn't hover, but just said hello. He seemed to know a lot of the regulars in the restaurant. Kindof cool in this day and age. This wine list is better than expected. Sometimes not everything is available, but that is my experience generally with Utah restaurants that have wine. A nice ending to a great meal was a large dessert menu with german chocolate cake, creme brulee, this rich chocolate thing and my favorite bananas foster. I think this place is family owned because it takes care of you and feels right. Service Great. Food Delicious. Pretty reasonable pricing considering the quality of the meal and fish (about the same price as Maglebys, Outback or Tucanos, but LOTS better food and service). Piano music, nice tables, quiet, relaxing. We usually spend a couple of hours visiting with friends and always leave happy and impressed with the experience. So if you are tired of the loud restaurant, bad service and mediocre food try this place it is one of our favorites. Definitely the best in Utah.
04/02/2008Provided by Citysearch -
My husband and I travel frequently to many places around the US due to his business. We have been to utah a countless number of times. I have found the chefs table to be the one place I must go each time we return to utah. The experience is enchanting. I have yet to find something on the menu that I dislike. My favorite entree to recommend would have to be the House Beef Tenderloin it is moist and on point. Each plate has a generous amount of food.The executive chef /owner makes the experience by being personable with the tables and checking the quality of service and food. The servers are polite and have the best etiquette I have seen in a restaurant. We love being able to see the same faces when traveling. We cannot wait to return!
03/21/2008Provided by Citysearch -
Ordinary is the best word I can use to describe this restaurant. Nothing that would make me come back, or original. Funny to see the Chef/Owner at the tables and parading around the dining room instead of cooking...
Very over decorated and snobby waitresses that gasp if you order alcohol, and don't expect to have any more than two drinks per table because they will cut you off! Over priced and I have found better food at the local chain restaurants. Word of advice to the chef...Do something original!
11/15/2007Provided by Citysearch -
This is an upscale restaraunt that offers amazing food, superb service, and a wonderful dining experience. I love that you can show up in casual wear, and feel comfortable in the high end atmosphere. The staff is extremely attentive, I also love that the owner stops by your table to see how your meal is going.
As for the price, expect to pay $100-110 for two people, that is if you get the works...such as appetizer, entree, and dessert. Its not a restaraunt I could afford to go to very often, but one that I save up for!!!!
04/27/2007Provided by Citysearch -
I eat at this restaurant often with clients and like the food and the attentive service. The menu is big. The beef is very tender. I like the tenderloin marsala. The fish is great. The crusted salmon in a butter sauce is my favorite. I always get the soup over the salad. The tuscany tomato soup is awesome. My wife likes the roasted butternut squash soup.
I try to have something different each time I eat out and I have always been very happy with the food at Chef Table. The menu changes periodically so there is always something new to try. The place is up-scale,but not stuffy. Nice views in the dining room. The owner makes a point to visit you and make sure that you had a good time. The staff is well trained and has been around for a while and provides great consistent service. Pricing is moderate. This is a great place to visit with friends or to host a business dinner. Up scale, but not spendy. The restaurant is always pretty full, but if you call they will take a reservation (kindof rare for this area). They have a nice dessert menu. The strawberries and vanilla cream is my favorite. We used to drive to Sundance for a quiet night out or to entertain for business, but now we have a new favorite. The place has been around for a while and is doing everything right. Check it out!!!
03/05/2007Provided by Citysearch -
The place and ambience is really nice, the food is too expensive for what they offer, no creativitt in the presentations, everytnig comes with potatoes and vegetables, if I'm going to spend that kind of money I expect at least a little bit of creativity form the chef...""chicken cordon blu"" u$$28 give me a break!!!!; and on top of that the fillet mignon entree is stollen from the "" Tree Room"" menu, where they have been making it that way for centuries, the service was pretty good it kind of save the night.
I wasn't too impress, I have spent over u$$120 in food for 2 people at Chinois in Vegas, and I can tell you I was much happier!
03/06/2006Provided by Citysearch -
I've been to Chef's table only twice--once with my in-laws, once for my wedding luncheon. The food is exquisite, beautifully presented, and (though more expensive than most other places in Utah Valley) won't break the bank if you've planned for it. I'd recommend lunch if price is an issue--many of the same choices, every bit as wonderful, and quite a bit less expensive. (Lunch entrees are $9-$15, dinner entrees are $25-$30). Great place for a romantic evening or anytime you want to let people know you're willing to give them the best.
03/14/2005Provided by Citysearch -
The Chef's Table is all the other reviewers have said and more. Executive Chef and Owner Kent Anderson is always very visible in the dining room and stops to visit with diners frequently. He will make special meals for people with certain dietary restrictions. He very much wants you to have the best meal and experience in his restaurant that you have ever had and will go out of his way to make it happen. The staff is very knowlegeable, well trained and friendly. The service could not be better. The food? Melt in your mouth tenderloin, very fresh and flavorful seafood dishes, the best soups I have ever eaten! Desserts to die for. You will love this place!
04/26/2004Provided by Citysearch -
I took my wife to Chef's Table on Valentine's Day and returned last week for a return visit. I must say that this restaurant is one of the best run places in the state of Utah. The service staff is knowledgeable and gracious. The food is wonderful and the menu is large. (I think that a chef owns the restaurant and actually works there as well.) Last weekend the place was packed and still everything was perfect. I recommend the Oscar Filet, a crab stuffed tenderloin filet served with the most perfect scalloped potatoes I have ever eaten. The hosts are great, the food is great, the service is great. I am hooked.
03/01/2004Provided by Citysearch -
My wife and I have been searching for a restaurant that really cared about food and treating people well. Well we found it, its called Chef's Table. The menu is large and the food was superb. We were treated extremely well. The server couldn't answer a question, so the chef who owns the restaurant came out and talked to us about the food and a good wine to have with dinner. He was cool. The wine list is solid, the food great, the service is right on the money and the prices were extremely reasonable (only about $25 per person).
So we came back a week later for dinner and had a repeat performance. The chef even came out and said hello and remembered who we were. Like I said, cool. The food here is great and even as important to us was that we were treated great.
08/11/2003Provided by Citysearch -
We dined here the other evening after reading about the restaurant in City Weekly. We drove from SLC and were suprised to find this restaurant in Utah County. It is better that most of the restaurants we regularly frequent in the city This place rocks. It is quite with a baby grand piano playing softly in the background. The food was great. The menu is big and has lots of variety. We were treated so well by the host and the waitstaff. We met the chef and he even cooked a special meal for someone in the group who was a vegetarian. This place was worth the drive and the cost was extremely reasonable. Try this restaurant, we are definitely hooked!!!
02/19/2003Provided by Citysearch -
I saw the chef of this restaurant on tv the other day, so I decided to try his restaurant. The food was incredible. Four of us dined and we tried the duck the wrapped tenderloin, the halibut and the pork loin. We passed the plates and each of the dishes were some of the best food I have ever eaten. The pricing was moderate and the service staff were excellent. We had a great time visiting with the chef/owner Kent Andersen. The restaurant was packed on a Tuesday evening. Try this place if you are looking for a great evening.
01/29/2003Provided by Citysearch -
I visited this restaurant because it received an Excellent rating in the Zagat Survey. I travel around a bit on business and eat out regularly. This restaurant has excellent food, great service and wonderful views from its dining rooms. The menu is expansive and features a large variety of entrees including: beef, chicken, halibut, salmon, scallops, pork, lamb, veal and duck. The prices are inexpensive with nothing on the menu over $25. Desserts were great. The meals wonderfully prepared. I even got to meet the chef. He owns the restaurant and visited with me at my table. The waitstaff at this restaurant were extremely well trained and discreet. I have rarely had a better dining experience anywhere.
11/27/2002Provided by Citysearch -
The Chef's table, which recently came under new ownership and changed it's name from the Restaurant Roy, is even better than it was before. I dined at the Restaurant row many many times, and was delighted to find that they actually improved the food and service and ambience of the restaurant, while lowering the prices! What a deal! It really is a must see for everyone, not just those living in Utah county.