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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This month's Mid Summer Tasting Menu.Rolling until 8/1.❤️📸 Shelby Odessa
07/18/2026

This month's Mid Summer Tasting Menu.

Rolling until 8/1.

❤️

📸 Shelby Odessa

07/07/2026

“Why does sourdough taste sour?”

Fermentation. That’s the whole answer.

Microorganisms in your starter eat the sugar in your flour. Three things happen: CO2 for the rise, alcohol that dissipates, and flavor compounds for the tang.
No shortcuts. No additives. Just time and process.

Have a sourdough question? Comment below and Chef Dave will answer them on our social channels over the next few months.

Nature doesn’t do boring this time of year.All that color is doing a job. Those pigments—the deep purples, the reds, the...
07/02/2026

Nature doesn’t do boring this time of year.

All that color is doing a job. Those pigments—the deep purples, the reds, the yellows—are the plants defense against the summer sun. And those same colors help build our menu.

Comment MENU to see what’s on our Mid Summer Tasting Menu

06/27/2026

Your most pressing sourdough questions…ANSWERED.

Comment BELOW 👇with your sourdough questions and Chef Dave will answer them on our social channels over the next few months.

Thanks and happy baking!

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!

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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