Growing Popularity

8 Fabulous “Secret” Supper Clubs in NYC

NYC’s flashy restaurants make for a memorable night out, but for a uniquely intimate experience — and the chance to chat one-on-one with the chefs — wine and dine at one of the city’s clandestine supper clubs

March 26, 2015, Kathleen Squires

First world problem: Frequenting New York City’s many wonderful restaurants can become monotonous after a while. First world solution: Shake up the restaurant routine by hitting a private dinner club instead. These are underground dinner gatherings that take the formality out of, and inject more sociability into, the usual dining format. The following are some of the best in town, offering unique, insider experiences with special themes, added entertainment and sometimes even celebrity chefs. Note that for all the supper clubs covered here, you can generally score a seat if you book a couple of months in advance. The locations of each supper club are usually only revealed once you make your reservations.

News Article

10 Chairs
The best way to get into the “mind of a chef?” Have her cook an intimate dinner for you at her home. 10 Chairs was created by Patricia Williams of Harlem’s Smoke Jazz and Supper Club in order to, as Williams explains, “give me an opportunity to create a dialog with the guests about the food and why I created the dishes, which would be impossible in a larger setting.” The limited size makes getting a seat a somewhat competitive affair, as Williams has won loyal regulars for seasonal menus that celebrate the city and its cultural diversity. But, if you check the website a few months out, you can generally get a seat. Recent dinners have focused on the Chinese New Year and Cuban flavors. Next up: With spring approaching, Williams has “visions of ramps, asparagus, morels and lamb” swirling in her head. The events, held every other Thursday evening, include five courses and four paired wines for $80. Manhattan,

Chef’s Notes

The March 12th dinner a slice of Little Havana (sans cigars) was a wonderfully fun event.

In February, 10 Chairs did Presidents past and present. This month, March marks Women’s History Month and I would like to pay homage to all women but have chosen a few of my favorites.
Janice Joplin a Texas native who I saw live many times. To celebrate her famous quote “ Don’t compromise yourself. You are all you’ve got,” I’m featuring a mushroom dish. (You figure it out.)
Inez Milholland a suffragist in 1909 who said” I am prepared to sacrifice every so called privilege I possess in order to have a few rights.” I’m dreaming up a Victorian dish.
My mother Virginia Grace Williams who became a welder during the depression and continued to work for Hughes Tool Company for 45 years always said you can do it even when I did not know I could. Something fried she loved that.
Hillary Clinton former secretary of state and who may run for president has said lamb is her favorite.
Harriet Tubman an African American abolitionist during the American Civil War , escaped slavery to become a leading abolitionist and led hundreds to freedom along the Underground railroad. A fine cake, I think.
I have had the great fortune of working closely with women from two careers: one as a dancer and the second as a chef. The strength of mind and body it takes to have a career in ballet is often underrated because ballet dancers look willowy and frail. False.
As a woman chef in kitchens; skill, determination, & artistry make this a very demanding career, something of which I am very proud to be a part, along with many of my female colleagues who are at the top of their game.
There are thousands of women who I celebrate daily, I chose these for their hard work and diversity.

Chef’s Notes

Great Little Havana Dinner sans cigars. 10 Chairs did presidents past and present. Now March marks Women’s History Month and I would like to pay homage to all women but have chosen a few of my favorites.
Janice Joplin a Texas native who I saw live many times and her famous quote “ Don’t compromise yourself. You are all you’ve got. Maybe a mushroom dish.
Inez Milholland a suffragist in 1909 who said” I am prepared to sacrifice every so called privilege I possess in order to have a few right” Have to think Victorian.
My mother Virginia Grace Williams who became a welder during the depression and continued to work for Hughes Tool Company for 45 years. Who always said you can do it even when I did not know I could. Something fried she loved that.
Hillary Clinton former secretary of state and who is rumored to be running for president. They say lamb is her favorite.
Harriet Tubman an African American abolitionist during the American Civil War. She escaped slavery to become a leading abolitionist and led hundreds to freedom along the Underground railroad.
I have had the great fortune of working closely with women from 2 careers as a dancer and as a chef. The strength of mind and body it takes to have a career in that art is often underrated because ballet dancer look willowy and frail. False
As a women chef in kitchens skill , determination & artistry make this a very demanding career, something I am proud of and have colleagues who are at the top of their game.
There are thousands of women who I celebrate daily, I chose these for their hard work and diversity.

Chef’s Note

After a very successful Chinese New Year 10 Chairs, I look forward to spring. Visions of ramps, asparagus, morels, and spring lamb swirl in my head. But what to cook before the first day of Spring. The weather has been frigid with lots of snow.

All I’ve wanted to cook are stews, braised meats and other warming dishes.

March 12 is the next dinner and that puts the menu in between winter and spring. So dreams go to a warmer climate and food from those places. Reverie brings me to Florida or California? Maybe a combination. But then I think about the new relations we are developing with Cuba and I’ve chosen Miami-Cuban. A wealth of culture that has produced dishes I love.

 So for the next dinner we will celebrate Cuba and its rich culture, heritage and food.

 10 Chairs brings on Little Cuba!

Chef’s Note

After a very successful Chinese New Year 10 Chairs, I look forward to spring. Visions of ramps, asparagus, morels, and spring lamb swirl in my head. But what to cook before the first day of Spring. The weather has been frigid with lots of snow.

All I’ve wanted to cook are stews, braised meats and other warming dishes.

March 12 is the next dinner and that puts the menu in between winter and spring. So dreams go to a warmer climate and food from those places. Reverie brings me to Florida or California? Maybe a combination. But then I think about the new relations we are developing with Cuba and I’ve chosen Miami-Cuban. A wealth of culture that has produced dishes I love.

 So for the next dinner we will celebrate Cuba and its rich culture, heritage and food.

 10 Chairs brings on Little Cuba!

Page 5 of 7« First...34567