Pith is an eclectic pursuit of social and artful dining experiences. Our communal supper club is held in a beautiful townhouse in Brooklyn for just ten guests each evening.
Sunchoke charred with caviar
Chesnut and leek pastry
Scallops seared with greens
Celeriac soup with black trumpet mushrooms
Fluke raw with cucumber and ground cherry
Cauliflower with goat’s milk and oregano
Buttery crab with kohlrabi and clovers
Beef with black garlic and parsley
Radicchio with orange and pistachio
Pear tart with white chocolate ice cream
Panna cotta with caramelized apple cider
★★★ — Chicago Tribune
Delicious — The New Yorker
Yes, chef! — The New York Times
A coveted reservation — The Wall Street Journal
A new way for diners to engage with food — Forbes
Impossible to stop eating — Ruth Reichl
An artful experience — Food and Wine
Best New Chef: East (nominee) — Tasty Awards
Tickets are non-refundable but fully transferable, the menu is entirely subject to change, and we unfortunately cannot accommodate any dietary restrictions. We welcome inquiries regarding buyouts or special events.
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Select Clients Google | LG Signature | Penguin Random House | KitchenAid | The Macallan | Stella Artois | Kellogg’s | Government of Ipoh, Malaysia | HEAPS Magazine | Yves Saint Laurent | Gotham Bar and Grill
Pith Aferschool A weekly free after-school program, organized in collaboration with City Growers, for middle-schoolers in the Pith neighborhood. Food and flavor are great lenses through which to examine political, economic, social, environmental, and physical well-being!
Speaking Engagements Georgetown University | TEDx | Pangkor International Development Dialogue | Food Loves Tech | Brainfood | Spoon University | L’Oréal | Meet Heaps
Tokyo A partnership with HEAPS Magazine. Collaboration with local ceramic artists, designers, farmers, and chefs. Beef tartare with fish sauce and hijiki. Summer deer with squash and chestnut. Eggplant with pistachio and wasabi leaves. Hojicha ice cream.
Down Under A series of pop-ups in Sydney, Melbourne, and Auckland, in partnership with KitchenAid. Pomelo, stone pine gin, lemon myrtle merengue. Oyster, red currant, black peppercorn, finger lime. Lamb, quandong, eucalyptus. Mulberry caramel cake.
Intro Restaurant A residency at Intro Restaurant in Chicago. Tasting menu, à la carte, and experimental evenings with live music. Roasted carrot with harissa, almond, preserved lemon, ricotta. Venison tartare with quince, black trumpet, and juniper. Duck confit with chestnut, plum, and bergamot. Kumel and champagne.
Brownstone A highly experimental performance of contemporary classical music in collaboration with Metropolis Ensemble. Interplay between sound, sight, and taste across many floors of a society mansion in Manhattan.
Front Art Space A residency in New York’s smallest art gallery. Commissioned unglazed porcelain ceramics and corresponding bent-metal furniture. Cooking and dining with unexpecting pedestrians. Collaborations with sound artists.