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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06/02/2026

Not your Dad’s poolside Daiquiri…

Our strawberry creamsicle daiquiriI made with Caribbean White Rum, house strawberry-vanilla syrup, fresh lime, Solstice Strawberry-Rhubarb Aperitif for complexity, and a touch of whey for that soft, creamy finish.

Built for warm evenings with us at Baker’s Table by Jake Schrader, our amazing bar manager.

Comment MENU for the full Early Summer Tasting Menu.

🍓Well, strawberry season, it's been as sweet as it has been short. See you next year!New Early Summer Tasting Menu start...
05/29/2026

🍓Well, strawberry season, it's been as sweet as it has been short. See you next year!

New Early Summer Tasting Menu starts next Wednesday.



📸

05/25/2026

Our favorite Spirit-Free Pairing this month.

Jake, our bar manager, has crafted a spirit-free Jasmine Rhubarb Martini to pair with our strawberry and stracciatella starter—and it’s stunning. Jasmine tea, a rhubarb basil shrub, champagne vinegar, celery bitters, and a viola flower to finish.

No alcohol, no compromise. New spirit-free pairings every single month.

Comment MENU for the full Late Spring menu.

05/23/2026

Late spring on a plate.

The Late Spring Tasting Menu runs through May 30. Early Summer menu starts June 3. Two reasons to book a table. Reserve yours via the link in bio.

05/22/2026

You don’t need to feed your starter every day to make great bread.

At Baker’s Table, we adjust hydration to slow fermentation—it lasts longer, fits into real life, and still produces incredible bread.

Better sourdough. Less stress.

05/18/2026

MINT JULEP

A Kentucky tradition with a Baker’s Table twist - from the mind of our Bar Manager, Jake Schrader.

Bourbon, cucumber, Fernet, and a lime-zested mint syrup with a silky egg white finish.

Come try one at Baker’s Table all month long.

Comment MENU for the full Late Spring menu.

05/09/2026

The Late Spring Tasting Menu is here and it’s packed with the season’s best.

All of it built around what’s fresh and local right now. Spring produce from complemented with pimento cheese from our friends at and pork loin from plus so much more!

10 courses. New menu every first Wednesday. And yes, there’s a secret gift course you’ll only find out about if you come in.

Comment MENU for the full Late Spring Tasting Menu.

05/08/2026

This month’s tasting menu features strawberries from , radishes from , and green & purple mustard greens — locally sourced, all at peak season.

Spring is short. Eating local means you’re getting ingredients at their absolute best. Picked at the right time, by people who care.

That’s what we build our menu around.

Comment MENU to see everything we’re cooking up this month at Baker’s Table. 🌱

05/02/2026

Great sourdough starts with mastering ONE bread flour.

Pick one. Dial in your hydration. Once your process is solid, then get creative.

Master the basics first. Everything else gets easier.

For more sourdough secrets, check out our book and video course ‘Baker’s Table Sourdough.’

04/27/2026

THE COYOTITO
A playful variation on a Siesta.

Available on our Mid Spring Tasting Menu, which runs until this Saturday, May 2nd.

Comment ‘MENU’ to see what else we’re cooking—and shaking—up 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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