February Dinners (excluding Valentine's Week)

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Welcome to Our Table!

Chef David and Chef Kyle met while working alongside each other at Dovetail Restaurant in New York City. Together, they were a part of a team that earned Dovetail's first Michelin star.

Chef Kyle went on to work with Chef Bill Telepan, as sous chef at his namesake restaurant. Kyle and his team acheived great success such as a star in the Michelin Guide. He then went on to work for acclaimed Chef April Bloomfield at the Breslin, where he worked in the coveted role of head butcher.

From Dovetail, Chef David went on to help Carlo Mirarchi of Roberta's Pizza open his tasting-menu only concept, Blanca. As sous chef of Blanca, David's team earned a Michelin star as well as #2 Best New Restaurant in the country by Bon Appetit magazine. From there, he moved to St. Louis to work as Executive Chef/Partner of Blood & Sand. During his tenure, the members-only dining club was incuded in USA Today's "10 Amazing Chef's Tables You Should Know About".

The Chefs have now both moved to Richmond and join forces to bring a new culinary experience. We look forward to seeing you at Our Table!


Please notify us if you have any food allergies, dietary restrictions, questions, or health concerns as early as possible. For severe allergy sufferers, please be advised that since we use a home kitchen, our space and equipment may have been used with nuts, shellfish, and eggs.

**For your safety, if we are not advised of an allergy 48 hrs prior to your dinner, you will forgo the courses with your dietary restriction as we may not be able to offer a last minute alternative.



Please note that since this is a course menu, if you arrive after we begin, you will forfeit your missed courses. We typically begin serving dinner once most of the guests arrive, and can only wait 15 minutes after the event start time. Please take into account traffic and parking and call/text us at 765-730-9719 ASAP if you will be arriving late. We will try our best to accommodate you, but may need to start without you if most of the guests are present.


Our Table reserves the right to cancel the event no later than 72 hours before the scheduled date and refund all tickets if we do not reach minimum capacity. Attendees can receive refunds up to 7 days before the event start date. No exceptions.


Event may be photographed. Please let organizers know if you do NOT want to be seen on camera.


What's included with the ticket?

The ticket is for a multi-course set menu for the specified date. Gratuity is NOT included however, is very much appreciated. Ticket sales are considered a donation to cover cost of ingredients and our time.

What are my transportation/parking options for getting to and from the event?

Free street parking is available nearby. Please take into account weekend traffic and parking so you can arrive on time. We recommend ride share apps (ie. Uber, Lyft) so you can relax and not worry about driving/parking.

Can I bring my own bottle?

Yes, though we will be pairing with this event. If you decide to bring your own, there is no corkage fee. Please feel free to email us if you'd like wine suggestions for the meal.

Do I have to bring my printed ticket to the event?

No, you do not need to print your ticket. (Save those trees!)

How can I contact the organizer with additional questions?

You can email us at OurTablesupperclub@gmail.com

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