Dining at The Baker’s Table is an experience that feels both elevated and deeply personal. If you have ever watched The Lost Kitchen, or have been lucky enough to dine there, the interior reminds me of that space with the rustic wooden tables and flowers, where guests can gather over candlelight and conversation. On a perfect Friday night, with the doors open to let in the evening breeze, the setting was nothing short of magical. Similar to The Lost Kitchen, at the heart of The Baker’s Table is a simple yet ambitious mission: to bake 100% of its own bread and source its menu exclusively from local farmers, ranchers, and producers.
This commitment isn’t just about quality—it’s about forging relationships, honoring the region’s bounty, and making every meal feel deeply connected to its origins. No need to travel to Freedom, Maine for that same philosophy when this little gem is right across the bridge in Northern Kentucky!
Tucked into a quiet corner of Newport, The Baker’s Table is more than just a restaurant—it’s a celebration of craftsmanship, seasonality, and community. Opened in December 2018 by husband-and-wife team chef David Willocks and designer Wendy Braun, this intimate, locally driven eatery has garnered national acclaim, earning a spot on Eater’s Best New Restaurants of 2019 and USATODAY.com’s Best New Restaurants in America list.
Before settling in Newport, Kentucky, Willocks and Braun lived in Oakland, California, where Willocks refined his culinary approach in a region known for its farmers markets, ever-evolving menus, and ingredient-driven cooking. Braun—a writer, teacher, and poet—spent a decade leading a creative writing program at an arts high school, where she honed her talent for design and storytelling. As a former high school literature teacher, how could I not be drawn to this place?
When the couple relocated to Northern Kentucky, they envisioned a restaurant that would reflect their love of handcrafted food, sustainability, and thoughtful hospitality. They found their ideal space in an abandoned storefront at 10th and Monmouth and spent weekends renovating it by hand, hosting multi-course tasting dinners in their own dining room as they fine-tuned their vision.
The menu changes frequently, shaped by the rhythm of the seasons and what they can source from local farms, but certain dishes leave a lasting impression. The sourdough bread—crusty on the outside, soft and tangy on the inside—with the delicious butter, is a revelation. Our friends loved it so much they tried to get the recipe. No luck, but I think there’s a dusting of cinnamon in it. And while the recipe may be secret, it’s available to order to take home or through their website for Saturday pickup at their sister location, Monmouth St. Mercantile.
I highly recommend going all in for the Chef’s Tasting Menu for a full experience of what The Baker’s Table offers. This menu changes frequently to highlight the variety of foods available as the seasons change, which for us was in early spring. To start, my husband enjoyed the canapé with True North Salmon, a fresh and delicate bite that set the stage for the meal. Our friends opted for the Rose Hill Farm Spinach starter, a dish that perfectly highlighted the beauty of local produce.
For dinner, I had the Berry beef strip steak, cooked to perfection with deep, rich flavors–just a touch of chocolate in the sauce to make it interesting. My husband chose the tonnarelli, a beautifully made pasta dish with little neck clams. Our friends split between the strip steak and the Buttermilk Fried Riverance trout, each dish demonstrating the restaurant’s thoughtful balance of simplicity and technique.
The wine list leans toward natural and thoughtfully selected pairings, enhancing the meal without overshadowing it. The combination of delicious food, warm atmosphere, and good company made for an evening that was effortlessly special.
More than just a restaurant, The Baker’s Table is an ongoing exploration of what a sustainable, community-driven business can be. With educational products, books, and cooking classes in the works, Willocks and Braun hope to share the wisdom of handcrafted cooking with a wider audience.
Their approach is a refreshing contrast to the fast-paced, convenience-driven dining culture–when you are here, food is personal, ingredients matter, and meals are meant to be shared. For those who appreciate food that tells a story, The Baker’s Table is a restaurant worth visiting, revisiting, and learning from.
For more local favorites from your Neighborhood Guide, Jill R. Fritz, go here.
