Format
Tasting menu
Seats
10 per dinner
Price
$165 / cover
Wine
BYOB
The table
Alpenglow Table is a private dining experience in Salt Lake City —
ten seats, one table, one chef. The menu changes each season,
built around what's growing in Utah right now and cooked with the
discipline of classical French technique.
No restaurant. No shortcuts. No filler. Just the kind of dinner
worth clearing your calendar for.
Your hero photograph
Replace this with your best plated dish — lamb rack recommended
The chef
Jackson Miller trained in professional restaurant kitchens and holds formal culinary training — a combination that shaped a cooking philosophy rooted in classical French technique and an obsession with what grows here, in Utah, right now.
Alpenglow Table began as the dinner they always wanted to cook: no menu printed three months in advance, no compromises for a 200-cover service, no distance between the person cooking and the people eating.
Every menu is written from the farmers market outward.
Your portrait or kitchen photo
What to expect
10
Seats, always
Every dinner is capped at ten guests. The format only works at this scale — intimate enough to feel like a private party, composed enough to feel like a restaurant.
VII
Courses
Seven courses built around a single seasonal thread. Amuse through dessert, with a palate cleanser mid-way. Dinner runs approximately 2.5–3 hours.
BYOB
Bring your wine
No corkage. Bring whatever you'd like to drink. Wine pairing suggestions for each course are available on request when you book.
$165
Per person
Includes all seven courses. A $50 deposit per person is collected at booking. The remainder is due on the evening.
SLC
Salt Lake City
The exact address is shared with confirmed guests only. Located in Salt Lake City. Ample parking. No dress code — come as you are.
48h
Waitlist priority
Waitlist members get access 48 hours before public booking. Dinners typically sell out before going public. Join the list below.
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Waitlist members receive priority access 48 hours before public booking.