An invitation � Quarterly � By inviting hand
Pull up a chair.
Four times a year, two friends set a table for two dozen others. Each dinner sits with a different culture or fusion — three nights, one menu, one room. We cook because we like cooking; you come because you'd like to be there too.
Two people who like having people over.
Dylan and Nalin are not chefs. They are two friends who fell into hosting bigger dinners than they meant to, and discovered they didn't want to stop. Each table threads a culture they love through the table they grew up at — sometimes one cuisine, sometimes a fusion of two — and each is researched, re-cooked, and rehearsed before guests arrive.
The pamphlet you'll receive at the door is theirs too: a printed program for the night, kept as a small artifact when you go home. The food is the point; everything around it is considered.
Five quarters in. Five tables. Each one its own world for three nights, then folded back into the archive.
- No. 01 Japanese Omakase Spring 2024
- No. 02 French Summer 2024
- No. 03 Brazilian Autumn 2024
- No. 04 Greek Winter 2024
- No. 05 Indian–Italian fusion Spring 2025
The next table is in the works. Invitations go out a few weeks ahead — if a friend brought you here, you'll hear from us in time.
“Considering us for a gathering of your own — birthday, wedding, holiday, the kind of dinner that ought to feel like something? Send us a note.”
Send an inquiryCurrently invited-guests for seated dinners; catering for private events year-round.