Saturday Nights at Table 128: The Chef’s Tasting Menu Experience

From Chef Lynn Pritchard

Saturday nights at Table 128 have always held a special place in my heart. When we first introduced the Chef’s Tasting Menu at our original Clive location, it quickly became something more than just a meal — it became a tradition. Guests would gather every weekend, excited to see what we were cooking and what stories we’d tell through the menu that week.

When we moved downtown to Gray’s Landing, I knew this tradition had to come with us. In many ways, reintroducing the Chef’s Tasting Menu here was like planting a flag — a statement that this is still the heart of what we do. Every Saturday, we get to step back, slow down, and create an experience that reflects the very best of the season.

Seasonality has always been my compass. I believe the ingredients available at any given moment — the tomatoes at their peak, the first sweet corn of summer, the root vegetables just pulled from the ground — should guide the menu. This is what keeps the Chef’s Tasting Menu alive and fresh. Sometimes a dish will only exist for a single Saturday before the season shifts. And that’s part of the magic.

We design these menus for everyone. You don’t have to be an adventurous diner to enjoy them — you just need to be curious. It’s an opportunity to try something new, to discover flavors you might not order on your own. And I’ve always been intentional about the price point. We keep it approachable so it’s not reserved for anniversaries or special occasions — though it’s perfect for those too — but also for a date night, a gathering of friends, or simply a Saturday night when you want to treat yourself.

These dinners are my favorite way to cook. They challenge me and my team to be creative, to respond to the season, to honor our farmers and purveyors, and to share what we love most about food. My hope is that every guest leaves feeling not just fed, but cared for — like they were part of something that matters.

I’d love for you to join us one Saturday soon. Bring a friend, bring someone you love, or just bring yourself — we’ll take care of the rest.

— Chef Lynn Pritchard