The Baker's Table

The Baker's Table A fine dining farm-to-table experience. Just across the river from Cincinnati. New cookbook, Baker's Table Sourdough OUT NOW.
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Hi friends,We will be closed the next two Saturday evenings.6/27 for a Private Event and 7/4 for the 4th of July.See you...
06/25/2026

Hi friends,
We will be closed the next two Saturday evenings.
6/27 for a Private Event and 7/4 for the 4th of July.

See you soon!

Hi Friends,We are closed this Saturday for a private party.Thanks!
06/25/2026

Hi Friends,
We are closed this Saturday for a private party.
Thanks!

Beetroot Carpaccio.Red beets are slow-roasted until the skins slip off, then sliced thin on the mandoline. The trimmings...
06/25/2026

Beetroot Carpaccio.

Red beets are slow-roasted until the skins slip off, then sliced thin on the mandoline. The trimmings become a beet and nectarine vinaigrette. Raw chioggia beets go on raw—candy-striped, crisp, a little sharp.

Dressed with strawberry, peach, fresh mint, and scallion.

On the Early Summer Tasting Menu through June 27.

Comment MENU to see what’s on the menu this week.

06/24/2026

Almost every loaf that you find on the shelf in a grocery store is full of bleached flours, dough conditioners, and chemicals. Then it’s shoved in a plastic bag for a week or two as it finds its way to your fridge.

Your bread deserves better. Make it yourself!

Comment SOURDOUGH below to get our FREE 13 Page Sourdough Guide so you can get started baking.

06/22/2026

The spirit-free side of Early Summer.

This month red verjus becomes a sweetened cocktail foam—honey, egg white, a pinch of xanthan, charged and rested. It sits above a tart berry tea for our Tagliolini pairing.

On the menu through June 27.

Comment MENU to see what else we’re cooking up.

06/19/2026

Early summer in full swing.

The Early Summer Tasting Menu runs through June 27. Mid Summer menu starts July 1.

Two menus worth catching. Tap the link in bio to book your seat!

06/17/2026

Dark Chocolate Satin with raspberry four ways.

A silky egg white chocolate pudding, layered with raspberry whipped cream, fresh raspberries, cacao nibs, dehydrated raspberry powder, brownie crumbles, and a raspberry coulis to finish.

On the Early Summer Tasting Menu now.

Comment MENU for the full lineup.

Well that was a total blast.Honored to be invited.Honored to hear the incredible, inspiring stories of the winners.The J...
06/17/2026

Well that was a total blast.
Honored to be invited.
Honored to hear the incredible, inspiring stories of the winners.
The JBF Awards rock. We'll be back.

❤️ Dave, Wendy, and the crew!

06/13/2026

Sourdough is a living process controlled by invisible variables: temperature, fermentation, hydration, and gluten development. When any one of them is off, no amount of careful attention will save the loaf. Most tutorials teach hacks. They don’t teach you what’s actually happening inside the dough.

1 Temperature
Your starter and dough thrive between 72–78°F. Outside that range, fermentation slows, accelerates unpredictably, or stops. Most bakers never measure dough temperature. They bake at whatever their kitchen happens to be that day and wonder why the timing changes every time.

2 Fermentation
Sourdough rises because of fermentation: microorganisms in your starter consume the sugars in flour and produce carbon dioxide. If your starter is weak, overproofed, or dead, no amount of waiting will make the bread rise. It needs a living, active culture. This is the most overlooked cause of a flat loaf, and the easiest to fix once you know what to look for.

3 Hydration
Different flours absorb water differently. Too dry, and the gluten can’t develop. Too wet, and the loaf spreads instead of rising. The skill isn’t following a hydration percentage. It’s learning to feel whether the dough has the right amount of water for the flour you’re using on that specific day.

4 Gluten Development
Gluten is the structural network that traps the carbon dioxide from fermentation and lets the bread rise. It’s built through mixing and can be torn down by adding salt and starter at the wrong time. Most flat loaves are under-mixed, not over-mixed. The fix is almost always more time in the bowl.

Comment SOURDOUGH for our FREE 13-step guide—the exact Baker’s Table Sourdough Method we’ve used to bake tens of thousands of loaves over 12 years at our James Beard-nominated restaurant.

06/09/2026

Huge produce haul from our friends —herbs, beets, bok choy, and more showing up on this month’s dishes.

This is what the menu looks like before it hits the menu.

Comment MENU and we’ll send you a link to what we’re cooking this month.

Address

1004 Monmouth Street
Newport, KY
41071

Opening Hours

Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

Telephone

+18592611941

Website

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