We did the super secret winery private chefs table tonight and…I don’t have words. The atmosphere was so incredibly cool I will give you that. The presentation of all of the dishes was impeccable. But, omg, the food…abysmal. We started with crudités with a champagne pairing. This was good and no complaints. Next was a black cod with radish paired with a white wine. This was still good although the dish was a little salty. The second wine I finished approximately half of. The third fish course, oh boy. They gave us a brown Riesling which was paired with caviar fish and roe. I tried the Riesling with the caviar and gagged. I couldn’t deal with it. That Riesling is the worst wine I have ever tasted. I had them box the rest of this dish because my palette was ruined. The fourth pairing was a Chateauneuf-du-Pape and venison over a lentil salad and morel mushroom. It was so incredibly salty and the lentil salad tasted like grass clippings. Absolutely horrible. I left it. The dessert was a vanilla cake with pop rocks and a port. This was quite tasty but the port was so tart. Also they gave us a bottle of water but never refilled it. I was so parched and then the check ins during dinner were so long I would be glad to see a human who worked there and black out and forget to ask. All in all, cool experience but absolutely not worth the cost of the private experience. Zero stars if I could.
David C. Neal
Not our first time...and certain not our last. A wonderful evening. You won't be disappointed in the least!
Atmosphere: 5
Food: 5
Service: 5
Richard Scheines
Wonderful chef. The home made bread and clafouti dessert were to die for
Atmosphere: 5
Food: 5
Service: 5
Danielle Burke
Best peach dessert ever! Chef is great story teller!
Atmosphere: 5
Food: 5
Service: 5
Jim Brule
An amazing evening of culinary delight, shared around a table of 12! The kitchen is part of the room, and the chef treats us to all kinds of insights into the dishes. Prix fixe, not inexpensive but of the highest quality. Highly recommended for a special night out!
Atmosphere: 5
Food: 5
Service: 5
Pam Koharchik
They make dining an experience with deliciously crafted food, the backstory to the dishes and clear attention to detail, especially with wine pairings (an additional $59-$179 depending on your wallet and style. My husband and I split one and it was enough for both of us). And get an additional bread to take home. It's divine.
Atmosphere: 4
Food: 5
Service: 5
Daniel Li
The day I went was some of the most lackluster food I’ve had at a restaurant. One of the dishes was plain boiled corn with a plate of sauces from the supermarket. No amount of technique was required. That should tell you all you need to know.
Atmosphere: 2
Food: 1
Service: 4
Tim
I had an outstanding dining experience at FLX Table! From the moment we arrived, the ambiance set a sophisticated yet welcoming tone. The service was impeccable—attentive, knowledgeable, and genuinely passionate about the menu. The tasting menu was a culinary masterpiece, each dish beautifully presented and bursting with flavor. The combination of creativity and quality ingredients was remarkable. The thoughtful wine pairings complemented each course perfectly. It’s clear that FLX Table is dedicated to providing an exceptional dining experience. Highly recommend for anyone looking to indulge in a memorable meal!
Atmosphere: 5
Food: 5
Service: 5
melody laurel
Small place, it was suggested from our server at Ardeen brewery, becouse there kitchen has closed earlier. Our charcuterie was lovely. Wanted to stay a bit longer but we had been driving for about six hours and we were both a bit beat.
Atmosphere: 5
Food: 5
Service: 5
Todd Fellerman
Overall very good experience here. Didn't wow, bit still had a great time.
My wife and I almost never leave reviews on restaurants but we discussed this meal the entire 45 minute drive home and felt inclined to leave a review because of our experience.
Overall, we wanted to leave a positive review and felt bad about leaving 2 stars but there were so many flaws and issues with this meal and its execution. I don’t pretend to be a food critic but these are some of my observations:
1. Service is a bit cold, rushed and uninspired. The “chef” struggled through pronunciation of dishes and items in the dishes and at times struggled to explain each course which didn’t convey confidence in his abilities.
2. He never changed gloves in between handling the duck, vegetables, dessert etc. which was off putting.
3. The first course or bread and crudités was a bit strange. The bread itself was delicious but the vegetables were raw. The carrots clearly hadn’t been washed properly. The sauces were “ok” but they look like they are the same sauces or variations of them from every other review I read on Google. Also, 2/3s of our table left the vegetables untouched or lightly eaten. It was an odd offering.
4. The amuse bouche was a smoky chicken broth which had a nice flavor but absolutely did not connect to the rest of the meal.
5. The duck dish was STRANGE. It was a very long, floppy, poorly cut piece of duck that looked like it was sous vide prepared. My wife saw the chef remove the breast from the sous vide and then cut them and serve them. No pan sear for the fat side so by the time it was served, it was like warm and that delicious duck fat was chewy instead of crispy. Also, as my wife pointed out, the chef had a very difficult time cutting the duck which was embarrassing in itself for him. The greens the served the breast over were so unfitting for this dish. Half of my greens were just mint leaves. Disjointed, unrelated “salad” to the floppy duck breast that was served.
6. The ramp risotto with egg yolk was nice. Hint: Add some crispy shallots or charred leek to the top for texture
7. The caviar add on was unnecessary and was clearly for an up charge. I feel like an idiot for agreeing to it. It added no flavor to the dish.
8. The dessert tasted good but presentation was SLOPPY! My wife and I both watched in horror as the chef didn’t change his gloves and then struggled through a pathetic attempt at making an ice cream quenelle which he abandoned and served a misshapen slop of ice cream on the final dish. The rhubarb was runny so it mixed with the ginger crumble and made a mess. Lastly, the pop rocks were unnecessary and created a very strange and odd sensation that really had no place in the dessert.
9. The people that mention how rushed you feel at the end of the meal are dead on. You basically eat your last bite and then are ushered out of the dining room to another more cramped area to pay for your meal. Essentially told “you can stick around but just not here.”
This restaurant has a ton of potential and some of the dishes are redeemable. With a little more finesse, this could’ve been a good, but not great meal. However, the odd progression of dishes couple with the “chef’s” seeming ineptitude and end of dinner rush made for a lackluster meal. Certainly not worth the $400 you spend.
Atmosphere: 3
Food: 2
Service: 2
Priya Jay
It was a shared sit down meal with strangers. Seasonal food, cooked exceptionally well, hospitality unmatched. Thank you Elizabeth for being a wonderful host, and having everyone sing happy birthday to me! FLX baller and baller wine pairing were great - Keith, the sommelier’s knowledge and explanations were spot on. And the chef- to cook that well and understand food AND be a master sommelier. Beyond impressed. Wishing you continued success, you deserve it!
Atmosphere: 5
Food: 5
Service: 5
Jack Winn
In celebration of our fortieth, we decided to splurge on a special evening and signed up for FLX’s $600 wine-pairing dinner. It turned out to be a mixed experience. The reservation said the seating was at 5:45. We showed up at 5:40. While we waited to be seated, we were given a priced menu of drinks for consideration. At 6:00 we were taken to our private dining area which struck me as being skewed more toward isolation than intimacy with its large round bare wood table, big storefront window, and sliding door to close the room off from the other parts of the dining room.
The starter was a platter of crudities, a fresh loaf of rosemary garlic bread, and a variety of vegetable spreads and flavored butters. Accompanying the starter was a pleasant pour (the only time a wine was poured from the source bottle in front of us) of bubbly. The platter and accompaniments were fine if unremarkable.
Up next was a ceviche paired with a very nice Italian white Pinot Blanc poured into fresh glasses from two carefully measured beakers the wine steward delivered to our table - best guess a modest 3-ounce pour. The wine was excellent. The ceviche seemed fresh.
The third course was gnocchi topped with shredded duck topped with a fresh green. Gnocchi were pillowy mounds in a nice light sauce, but I found myself wondering if the shredded duck was substituted with pork, could I have told the difference? The standout for this course was a superb zinfandel. It was outstanding even if served not from the bottle but from two evenly measured beakers again delivered by the wine steward from another part of the restaurant.
The fourth course we were told was Australian-raised venison accompanied by a dollop of escalope potatoes, two thin fresh asparagus, a drizzle of brown sauce on 3 thinly sliced strips of red meat, and dark chocolate chip-like dots of black garlic. The plate was attractive though the venison was dry and could have been easily mistaken for beef. Paired with the course were the now standard two beakers of a high quality, if somewhat ordinary, cabernet sauvignon.
Our meal was capped off with banana foster cooked in individual cast-iron pans in the kitchen, flamed for effect at our table, and paired with two beakers of a pleasant well matched Italian dessert wine.
I will say, while I was somewhat put off by the use of beaker wine delivery, the wine steward did place the bottles that our wine probably came from on our table so that we could examine the labels.
Overall, the staff were attentive, knowledgeable, and enthusiastic. However, if there were any aspirations for a Michelin star-type dining experience they were only met with the bill for the evening.
Atmosphere: 2
Food: 3
Service: 4
Skip Stamberger
How hard is it to make one meal per month? WAY overpriced. Only non meat item was a squash. Best item was great bread that they did not make themselves. Overrated
Vegetarian options: Squash
Atmosphere: 3
Food: 3
Service: 1
Writer Chick
One of the best, if not THE best culinary experiences you'll have in this area. Pricey, but worth it!
We did the super secret winery private chefs table tonight and…I don’t have words. The atmosphere was so incredibly cool I will give you that. The presentation of all of the dishes was impeccable. But, omg, the food…abysmal. We started with crudités with a champagne pairing. This was good and no complaints. Next was a black cod with radish paired with a white wine. This was still good although the dish was a little salty. The second wine I finished approximately half of. The third fish course, oh boy. They gave us a brown Riesling which was paired with caviar fish and roe. I tried the Riesling with the caviar and gagged. I couldn’t deal with it. That Riesling is the worst wine I have ever tasted. I had them box the rest of this dish because my palette was ruined. The fourth pairing was a Chateauneuf-du-Pape and venison over a lentil salad and morel mushroom. It was so incredibly salty and the lentil salad tasted like grass clippings. Absolutely horrible. I left it. The dessert was a vanilla cake with pop rocks and a port. This was quite tasty but the port was so tart. Also they gave us a bottle of water but never refilled it. I was so parched and then the check ins during dinner were so long I would be glad to see a human who worked there and black out and forget to ask. All in all, cool experience but absolutely not worth the cost of the private experience. Zero stars if I could.
Not our first time...and certain not our last. A wonderful evening. You won't be disappointed in the least!
Atmosphere: 5
Food: 5
Service: 5
Wonderful chef. The home made bread and clafouti dessert were to die for
Atmosphere: 5
Food: 5
Service: 5
Best peach dessert ever! Chef is great story teller!
Atmosphere: 5
Food: 5
Service: 5
An amazing evening of culinary delight, shared around a table of 12! The kitchen is part of the room, and the chef treats us to all kinds of insights into the dishes. Prix fixe, not inexpensive but of the highest quality. Highly recommended for a special night out!
Atmosphere: 5
Food: 5
Service: 5
They make dining an experience with deliciously crafted food, the backstory to the dishes and clear attention to detail, especially with wine pairings (an additional $59-$179 depending on your wallet and style. My husband and I split one and it was enough for both of us). And get an additional bread to take home. It's divine.
Atmosphere: 4
Food: 5
Service: 5
The day I went was some of the most lackluster food I’ve had at a restaurant. One of the dishes was plain boiled corn with a plate of sauces from the supermarket. No amount of technique was required. That should tell you all you need to know.
Atmosphere: 2
Food: 1
Service: 4
I had an outstanding dining experience at FLX Table! From the moment we arrived, the ambiance set a sophisticated yet welcoming tone. The service was impeccable—attentive, knowledgeable, and genuinely passionate about the menu. The tasting menu was a culinary masterpiece, each dish beautifully presented and bursting with flavor. The combination of creativity and quality ingredients was remarkable. The thoughtful wine pairings complemented each course perfectly. It’s clear that FLX Table is dedicated to providing an exceptional dining experience. Highly recommend for anyone looking to indulge in a memorable meal!
Atmosphere: 5
Food: 5
Service: 5
Small place, it was suggested from our server at Ardeen brewery, becouse there kitchen has closed earlier.
Our charcuterie was lovely. Wanted to stay a bit longer but we had been driving for about six hours and we were both a bit beat.
Atmosphere: 5
Food: 5
Service: 5
Overall very good experience here. Didn't wow, bit still had a great time.
Atmosphere: 4
Food: 4
Service: 5
Restaurantji Recommends
My wife and I almost never leave reviews on restaurants but we discussed this meal the entire 45 minute drive home and felt inclined to leave a review because of our experience.
Overall, we wanted to leave a positive review and felt bad about leaving 2 stars but there were so many flaws and issues with this meal and its execution. I don’t pretend to be a food critic but these are some of my observations:
1. Service is a bit cold, rushed and uninspired. The “chef” struggled through pronunciation of dishes and items in the dishes and at times struggled to explain each course which didn’t convey confidence in his abilities.
2. He never changed gloves in between handling the duck, vegetables, dessert etc. which was off putting.
3. The first course or bread and crudités was a bit strange. The bread itself was delicious but the vegetables were raw. The carrots clearly hadn’t been washed properly. The sauces were “ok” but they look like they are the same sauces or variations of them from every other review I read on Google. Also, 2/3s of our table left the vegetables untouched or lightly eaten. It was an odd offering.
4. The amuse bouche was a smoky chicken broth which had a nice flavor but absolutely did not connect to the rest of the meal.
5. The duck dish was STRANGE. It was a very long, floppy, poorly cut piece of duck that looked like it was sous vide prepared. My wife saw the chef remove the breast from the sous vide and then cut them and serve them. No pan sear for the fat side so by the time it was served, it was like warm and that delicious duck fat was chewy instead of crispy. Also, as my wife pointed out, the chef had a very difficult time cutting the duck which was embarrassing in itself for him.
The greens the served the breast over were so unfitting for this dish. Half of my greens were just mint leaves. Disjointed, unrelated “salad” to the floppy duck breast that was served.
6. The ramp risotto with egg yolk was nice. Hint: Add some crispy shallots or charred leek to the top for texture
7. The caviar add on was unnecessary and was clearly for an up charge. I feel like an idiot for agreeing to it. It added no flavor to the dish.
8. The dessert tasted good but presentation was SLOPPY! My wife and I both watched in horror as the chef didn’t change his gloves and then struggled through a pathetic attempt at making an ice cream quenelle which he abandoned and served a misshapen slop of ice cream on the final dish. The rhubarb was runny so it mixed with the ginger crumble and made a mess. Lastly, the pop rocks were unnecessary and created a very strange and odd sensation that really had no place in the dessert.
9. The people that mention how rushed you feel at the end of the meal are dead on. You basically eat your last bite and then are ushered out of the dining room to another more cramped area to pay for your meal. Essentially told “you can stick around but just not here.”
This restaurant has a ton of potential and some of the dishes are redeemable. With a little more finesse, this could’ve been a good, but not great meal. However, the odd progression of dishes couple with the “chef’s” seeming ineptitude and end of dinner rush made for a lackluster meal. Certainly not worth the $400 you spend.
Atmosphere: 3
Food: 2
Service: 2
It was a shared sit down meal with strangers. Seasonal food, cooked exceptionally well, hospitality unmatched. Thank you Elizabeth for being a wonderful host, and having everyone sing happy birthday to me! FLX baller and baller wine pairing were great - Keith, the sommelier’s knowledge and explanations were spot on. And the chef- to cook that well and understand food AND be a master sommelier. Beyond impressed. Wishing you continued success, you deserve it!
Atmosphere: 5
Food: 5
Service: 5
In celebration of our fortieth, we decided to splurge on a special evening and signed up for FLX’s $600 wine-pairing dinner. It turned out to be a mixed experience. The reservation said the seating was at 5:45. We showed up at 5:40. While we waited to be seated, we were given a priced menu of drinks for consideration. At 6:00 we were taken to our private dining area which struck me as being skewed more toward isolation than intimacy with its large round bare wood table, big storefront window, and sliding door to close the room off from the other parts of the dining room.
The starter was a platter of crudities, a fresh loaf of rosemary garlic bread, and a variety of vegetable spreads and flavored butters. Accompanying the starter was a pleasant pour (the only time a wine was poured from the source bottle in front of us) of bubbly. The platter and accompaniments were fine if unremarkable.
Up next was a ceviche paired with a very nice Italian white Pinot Blanc poured into fresh glasses from two carefully measured beakers the wine steward delivered to our table - best guess a modest 3-ounce pour. The wine was excellent. The ceviche seemed fresh.
The third course was gnocchi topped with shredded duck topped with a fresh green. Gnocchi were pillowy mounds in a nice light sauce, but I found myself wondering if the shredded duck was substituted with pork, could I have told the difference? The standout for this course was a superb zinfandel. It was outstanding even if served not from the bottle but from two evenly measured beakers again delivered by the wine steward from another part of the restaurant.
The fourth course we were told was Australian-raised venison accompanied by a dollop of escalope potatoes, two thin fresh asparagus, a drizzle of brown sauce on 3 thinly sliced strips of red meat, and dark chocolate chip-like dots of black garlic. The plate was attractive though the venison was dry and could have been easily mistaken for beef. Paired with the course were the now standard two beakers of a high quality, if somewhat ordinary, cabernet sauvignon.
Our meal was capped off with banana foster cooked in individual cast-iron pans in the kitchen, flamed for effect at our table, and paired with two beakers of a pleasant well matched Italian dessert wine.
I will say, while I was somewhat put off by the use of beaker wine delivery, the wine steward did place the bottles that our wine probably came from on our table so that we could examine the labels.
Overall, the staff were attentive, knowledgeable, and enthusiastic. However, if there were any aspirations for a Michelin star-type dining experience they were only met with the bill for the evening.
Atmosphere: 2
Food: 3
Service: 4
How hard is it to make one meal per month? WAY overpriced. Only non meat item was a squash. Best item was great bread that they did not make themselves. Overrated
Vegetarian options: Squash
Atmosphere: 3
Food: 3
Service: 1
One of the best, if not THE best culinary experiences you'll have in this area. Pricey, but worth it!
Atmosphere: 5
Food: 5
Service: 5
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