We’re going to let you in on a little secret — there’re hugely cool things happening in the culinary world under your nose that you’re totally not at all privy to. But rather than teasing you for being an outsider looking in, we’ll pull back the curtain on some truly awesome below-the-radar supper clubs and pop-ups. Check ’em out!
You won’t be able to go back to your go-to butter chicken place after a meal at Geeta’s place. She puts together elaborate, multi-hour feasts of Gujarati Jain home cooking for a select group (around ten diners). But you’ll get more than incredible eats — she walks her guests through a spice tour of the courses ahead.
To even be considered for an invite to dine with chef Craig Thornton, get ready to fill out an application form. Be charming! Because only 24ppl make the cut each night. And as this has become a see-and-be-seen sensation, wait time’s around a year. Good luck!
Start asking around about these guys now, as invites only make it by referral from chefs Joshua Kulp (Blackbird) and Christine Cikowski (Milk & Honey). They host five to ten dinners a month in private homes around the city.
Blind Pig’s an awesome and eclectic cooperative of chefs, designers, musicians and farmers. Expect hyper-local Southern Appalachian grub (there’s still time to make it to their “Pig Lebowski” night next week!) on a monthly basis. And, as it’s Asheville, y’all, it’s easier to make it to the table — just check out their site and purchase an event ticket. Enjoy!
If you’re serious about your burgers, you’ll already be aware of the wonder that is Five Guys. But if you don’t often find yourself creeping around a resto, looking for seemingly ’employees only’ entrances, you may not know of The Garret — a secret bar above the Five Guys in the West Village. The decor is awesome, and you’ll feel let in on something special when you order a burger from the boys downstairs that can only be had right here.
This place couldn’t be ‘more Portland’ if it tried — the ten counter seat does inventive, other-worldly (and obviously local, sustainable, and the like) dish-and-drink pairings two to three times a week.
