Person holding a plate with appetizers consisting of olives and peppers on skewers above pieces of meat against a dark green tiled background.

TICKETS AND SEATINGS*

Season SIX is here! Tickets go on sale Thursday, March 20th at 12pm, but feel free to read the menu descriptions** below so you can choose your dinner! Also, don’t forget to check out the important event information below the ticket section for FAQ’s on the dinners and how to get there!

*All listed ticket times are when guests should be ARRIVING, seating takes place 30 minutes after your ticket time.

**Please note all the menus below are subject to change based on availability of ingredients.

A person wearing a cap and apron, holding packaged meat in a walk-in refrigerator with shelves filled with food items.

RICH HAYDINGER

LINE COOK - Ernesto’s
Thursday, APRIL 10

Rich Haydinger’s culinary journey began with a fascination for controlling flavors as a self professed picky eater. After honing his skills in scratch kitchens like Abe Fisher in Philadelphia, he moved to New York City to work at Don Angie, where he was drawn to their innovative approach to Italian-American cuisine. Now at Ernesto’s, he focuses on classic techniques and the simplicity of Spanish cooking. Rich brings a deep understanding of both front and back-of-house operations, shaped by years of dedication to the craft.


CHEF RICH’S MENU -

START
Porchetta Di Testa Gilda
Pork Face, Green Olive, Abarra Pepper

FIRST
Beef Carpaccio
Aioli, Tomato Water, Celery Leaves, Arugula, Fried Capers

SECOND
Grilled Asparagus
Chicken Fat, Ricotta Salata, Dates, Salsa Verde, Pesto

THIRD
Sugo-Stuffed Agnolotti
Beurre, Herb Oil

FOURTH
Grilled Monkfish
Basque Piperade Sauce, Grilled Pepper

FIFTH
Pineapple Upside Down Cake
Hannah's Coconut Ice Cream

Welcome cocktail and coursed wine pairing included with ticket price.

Person wearing a white apron and cap standing outside "Chez Ma Tante" restaurant.

GABE BORGES

CDC - Chez Ma Tante
Thursday, APRIL 24

Gabriel Borges, a New Orleans native, grew up surrounded by the city’s rich culinary culture—spending his childhood delivering seafood to restaurants and sharing Sunday dinners with legends like Emeril. After years working across sushi counters, fine-dining spots, and beloved NYC kitchens like Estela and ATLA, he brings a bold, boundary-pushing approach to his cooking. Currently at Chez Ma Tante, his dishes reflect a love for unexpected flavor combinations and a Southern influence that always finds its way to the plate.


CHEF GABE’S MENU -

START
A Good Oyster
East Coast Oyster, Spring Pea Mignonette

FIRST
Tuna Carpaccio
Mushroom Lacquer, Pernod

SECOND
Spring Vegetables
Little Gems, Boquerones, Iberico Lardo

THIRD
Local White Fish
Potato, Wax Bean, Oxidized Beurre Blanc

FOURTH
Grilled Venison
Pickled Jalapeno, Bacon Jus, Poached Shrimp

FIFTH
Chocolate Ganache
Rose Sorbet, Creme Fraiche

Welcome cocktail and coursed wine pairing included with ticket price.

Person harvesting kale in a field, placing leaves into a black crate.

ANNIKA ALTURA

LINE COOK - Lola’s
Thursday, MAY 8

Annika Altura’s culinary path began in Manila, where a passion for baking led her to kitchen work at a young age. Her journey spans prestigious kitchens worldwide—from an early stage at Hong Kong’s Jinju to Michelin-starred Quince in San Francisco, where she spent two formative years. After stints at Copenhagen’s Alouette, NYC’s SAGA, and Naro, Annika now works under Chef Suzanne Cupps, where her thoughtful, technique-driven cooking reflects her Filipino-Chinese roots and an appreciation for research and innovation.


CHEF ANNIKA’S MENU -

START
Crab Rangoon
House Ricotta, Crab Fat, English Peas

FIRST
Hamachi Crudo
Radish, Coconut Reduction, Tamarind Consomme

SECOND
Brown Butter Asparagus
Miso, Garbanzos, Chicories, Almond Shiso Chutney

THIRD
Octopus Arroz Caldo
Seared Yu-Choi, Charred Ramps, Fava Green Mix

FOURTH
Braised Pork Belly
Black Bean Glaze, Pineapple, Calamansi, Radish Salsa

FIFTH
Soba Cha Panna Cotta
Okinawan Black Sugar, Roasted Strawberries, Pistachio Crumble

Welcome cocktail and coursed wine pairing included with ticket price.

IMPORTANT TICKETING AND EVENT INFORMATIOn

  • Our events this season are taking place at MOABET in Williamsburg. The location is just a few blocks from the L and G trains at Lorimer, and right across the street from a B48 bus stop. Car dropoff is also easy coming from either Meeker or Lorimer streets.

    Your ticket time is the EARLIEST you should be arriving. Your ticket comes with an assigned seat, and due to the nature of the turnover required between seatings, no guests will be let in before their assigned event start time.

  • If you and your party are purchasing tickets to the events separately, please indicate the names of your party when you book. Seats are pre-assigned, and we take every measure to ensure guests who want to sit together are able to. Seating at the events is communal, and fairly cozy, so come ready to meet some amazing new people!

  • Our dinners all include a welcome cocktail, as well as wine pairings throughout the evening with each course. If you would prefer to not consume alcohol or practice sobriety, we offer a non-alcoholic pairing as well. Please indicate when you purchase your ticket if you would like to abstain from the hard pairing so we can be sure to accommodate you.

  • The Lineup is a plated, coursed out dinner consisting of various ingredients and proteins. At this time we are unable to allow substitutions or accommodations made for dietary preferences, restrictions, or allergies. If you have questions about which dinner would be right for you, please reach out to us here.

Below is some important information, as well as things we want all guests to be aware of either before or after booking with us. Please read each dropdown carefully!