Around the World, One Supper at a Time

Breaking bread and boundaries with menus that honor global traditions while creating new connections.

   Culinary Wanderlust, Served Monthly   

The Story

Supper by Sarah isn't just
a dining experience — it's a monthly ticket to somewhere extraordinary.

Each intimate gathering centers around a meticulously crafted menu that celebrates a specific global destination through all five senses.

What makes these evenings special is the alchemy that happens when passionate food lovers—both friends and strangers—connect over dishes that tell stories. I create each event as a complete narrative: from the first welcome bite to the final sweet note, every element is choreographed to transport you.

Unlike traditional restaurant experiences, our supper club offers something rare in New York: unhurried time to savor both exceptional food and meaningful conversation. Here, the pace is intentionally slower, the connections more genuine, and the flavors more personal.

Join us for an evening where the ordinary falls away and culinary exploration becomes the shared language of new friendships.

“Born from a passion for global flavors and meaningful connection, Supper by Sarah transforms dining into an immersive journey. Launched in December 2023, this monthly supper club crafts experiences that transcend the ordinary—where each plate tells a story and every gathering creates community.

Each month, I design a complete sensory adventure inspired by a different global destination. From the sun-drenched coasts of the Mediterranean to the vibrant street markets of Southeast Asia, my customized menus honor authentic culinary traditions while incorporating the finest seasonal, locally-sourced ingredients.

These intimate gatherings are more than meals—they're portals to other worlds. Thoughtfully designed tablescapes reflect each destination's aesthetic, custom playlists evoke local soundscapes, and carefully sequenced courses build a narrative that unfolds throughout the evening. Every element works in harmony to transport guests without requiring a passport.

The true magic happens around the table as strangers become friends through shared culinary discovery. Whether you come alone or with companions, you'll leave with new connections, unexpected flavor memories, and a deeper appreciation for the culture we've explored together.”

– Chef Sarah

Tablescaping: Our Not-So-Secret Obsession

Upcoming Supper Clubs.

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Upcoming Supper Clubs. *

This Month’s Table

Saturday March 22

Japanese Washoku
UWS Private Venue
New York, NY

Book Your Seat Here:

Destinations on Deck

Saturday April 12

Iberian Peninsula
UWS Private Venue
New York, NY

Tickets coming soon.

Saturday May 10

Spring Greenmarket
UWS Private Venue
New York, NY

Tickets coming soon.

Saturday June 14

Nordic Midsummer
UWS Private Venue
New York, NY

Tickets coming soon.

Join the List & Get Insider Access.

Feasts & Figures

700

Plates Served

140

Supper Club Diners

70

Dishes Served

15

Months Running

…And we’re just getting warmed up!

CHEF SARAH

YOUR HOST

“Each month, my Supper Club becomes a passport to a new destinationtransforming tables into portals that transport guests through flavor, ambiance and storytelling. From the spice markets of Marrakech to the coastal villages of Portugal, each gathering celebrates a different culture through meticulously crafted, immersive dining experiences.

I launched these monthly gatherings in 2023, inspired by my own transformative experiences around communal tables during my travels. Those moments, where I connected deeply with strangers over shared meals in distant places, revealed food's unique power to break down barriers and create instant community. My Supper Clubs recreate that magic here in New York, offering guests not just a meal, but a journey.

Every detail is intentional—from custom playlists that evoke ambient sounds of our featured destination to thoughtfully designed tablescapes that reflect local artistic traditions. Dishes are researched extensively to honor authentic techniques while incorporating seasonal, locally-sourced ingredients.”