“We’re on a mission to make our gut feel great! ”
On July 10, we invited some old friends and long-time customers from the Greek Tribeca to experience what we’ve been working on behind the scenes - an intimate supper club concept.
What Inspired Us?
After we closed our restaurant location on Washington Street at the end of May, Maggie asked me what I wanted to do next. I told her I wanted less time spent on admin work and more time focused on ingredients, menu planning, and connecting with our guests.
The world is becoming increasingly tech-savvy, at a pace that feels overwhelming for many of us. It’s exciting, but it comes at a cost. We’re chronically stressed, myself included — especially while running a restaurant! Food is supposed to support us, but it’s become another source of stress: poor nutrition, seed oils at every turn, rising grocery prices — just to name a few.
So we brainstormed a crazy idea: what if we just tried something new and saw if others felt the same way we did? And with that, the July 10 Supper Club trial run was born.
The Experience
We wanted to recreate the feeling of going home to our parents for dinner. The nagging? Just joking! What we really mean is the comfort they so generously offered — making sure we’re well-fed, cared for, and at ease.
We translated that spirit into our welcome ritual, hosted at a beloved customer’s loft in the neighborhood. Guests were invited to:
Slip into cozy slippers we provided (see photo above)
Freshen up from the city’s pollution with essential oil infused towels
Have a sip of the watermelon kombucha lemonade aperitif I prepared (to stimulate our appetite!)
Take home a jar of bone broth and steel-cut oat bar with orange and figs - because just like our parents, we don’t want to let anyone leave empty-handed!
The Menu
We went all-in with what matters most to us - the quality of ingredients.
For the Persian Cucumber, Dill & Kefir Salad - we used kefir, a fermented dairy that’s lower in lactose, high in protein, and rich in probiotics.
We sourced a pasture raised chicken from my butcher and simmered it at 180F for over 12 hours for a collagen-rich bone broth, so that we could use the simplest ingredients to bring out the most amazing flavors for the Chickpeas with Pasture-raised Chicken Bone Broth!
One of the main courses was Elk steak with Wild Rice. As someone who had been vegetarian for years, I now prefer to balance my intake with wild, non-industrialized game meat — offering a more diverse nutritional profile of protein, vitamins, and minerals.
We don’t want to rely on counting calories or track our macro nutrients with an app. But nutrients still matter! We believe in tuning into the body: if your gut feels good after a meal, chances are we ate well.
What We Have Learned from the Guests
They loved the food. They appreciated the thoughtfulness. They enjoyed connecting with others — something that’s hard to do in a typical restaurant setting, and they loved hearing the stories behind each dish.
What they didn’t love? That we were still too focused on plating everything perfectly — just like in the old days at The Greek Tribeca. That meant Maggie and I had to spend a bit too much time behind the counter.
So now we’re thinking: let’s make it even more casual. Our moms wouldn’t care if the plate was perfect. In fact, some of our best memories were sneaking into the kitchen and stealing bites while they were still cooking.
With every run, we’ll get closer to our vision: culinary + nutrition x homey.
We officially launch on September 9, and we’d love to see those of you who’ve missed us—because we’ve missed you too.
The Greek Supper Club Guiding Principles
01 : Nourishing - the menu, and the ingredients we choose
02 : Welcome ritual - we take making it like home very seriously
03 : Take home goodies - our moms never let us leave empty handed, so do we!
