Chicago and nearby
A tasting menu cooked in your space, plated and served in front of you.
Birthdays, anniversaries, a dinner for friends with no occasion attached, a company dinner that shouldn't feel like one. We cook where you're celebrating — your kitchen, a rented loft, a backyard when the weather holds.
The menu gets built with you rather than chosen from a list. We start with the occasion, the season, and the room, and work out from there. Allergies and restrictions mean a course gets rebuilt, not an ingredient quietly removed. Zero-proof pairings are poured with the same attention as the wine.
ONE
Date, guest count, where you're hosting, and anything the evening is marking.
TWO
A proposed menu and a straight number. We go back and forth until it's right.
THREE
We arrive early, cook, serve each course, and leave the kitchen the way we found it.
Questions we get
It depends on the menu, the number of courses, the guest count, and where we're cooking — a four-course dinner for six in your kitchen and a seated dinner for twenty in a rented space aren't the same job. Tell us what you have in mind and we'll come back with a straight number and what it includes. No packages to pick from.
Yes. A course gets rebuilt around an allergy, not stripped of an ingredient — that's part of how the menu gets built. When you book, ask your guests about allergies and restrictions and send them over with the severity, and we'll design around them from the start. Late additions we'll work with, but earlier is always better.
Less than you'd think. We've cooked full menus on five burners and a countertop oven. Before the date we'll ask what you have — burners, oven, counter space, refrigerator room — and build the menu around it. We bring our own equipment where it matters.
Shopping, prep, cooking, service, and cleanup. We leave the kitchen the way we found it.