Secret Supper Clubs, Foodie Speakeasies, Underground Restaurants

This hit my radar after I saw a USA Today interview with Jenn Garbee, author of the book Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between. According to the product description, here's how it works:

"In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. They’re throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether it’s sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, they’re reinventing the dining experience...."

I found the concept fascinating, so went on to read this piece in the NY Times, an older feature in The Monthly, and an amusingTime article from way back in 2006.

This was news to me (I guess I'm hopelessly uninformed). I'm not sure how I feel about it yet (still ruminating), but naturally my first thought was to find out what the Serious Eaters had to say...


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