Hot Dish Review

Exclusive, invitation only dinner parties held in off-the-wall locations like artist’s lofts, fashionable penthouses, and on farms (local and sustainable are chic!), all announced at the last minute to attendees that have prepaid for a five course dinner with wine pairings.

Sounds exciting, no? A few groups are doing this hot concept including The FourCoursemen in Athens with a cult culinary following among foodies. Dinner Party is the latest bloom on this flower, the brainchild of Darren Carr and Patrick La Bouff of Top Flr. Chef Shane Devereux creates the menu for these secret suppers.

Just like the location, the menu is always a surprise, revealed at the last minute as diners arrive. I finally checked out their website, then ran into Patrick the very next day at Bakeshop. There were hints of some pretty exhilarating meals ahead.

Sample menus have included ponzu marinated cobia, and chestnut and foie gras stuffed poissin with mushroom ragu and apple. Hopefully my next report will be first hand. Sounds orgasmic. But what do I know? I had chocolate chip cookies (and dough) for dinner!