The dish on Mouzon House’s supper club–only shift
You’re almost out of chances to savor Mouzon House’s summer flavors — here’s the scoop on its intimate, often sold-out supper clubs.
When the beloved Mouzon House became supper club-only this past winter, it took a little while for word to get around. Now? You’re lucky if you can grab a seat. Tomorrow night is completely sold out, and there are only a very few openings left for Saturday. (Make sure to book as early as possible tomorrow — to reduce waste created by imprecise shopping, last-minute reservations aren’t allowed.)
“People were a little shocked at first because they weren't used to it,” says Kaitlyn Pedinotti, one third of the family business. “But after they experience it, we get rave reviews. The supper club format creates something for people to really look forward to — an experience — instead of just going out to dinner at a restaurant and the night being all about the food.”
The Pedinottis got the idea of forgoing regular restaurant hours in lieu of supper clubs on select weekends after seeing how happy people were during their one-off prix fixe dinners and private events, such as bridal showers and birthday parties. They started doing supper clubs twice a month after a winter break and Valentine’s Day special, before ramping up to three times a month for the summer. They’ve had between about 30 and 50 (their max) come out per night.
Even though Becca and Kaitlyn grew up working the restaurant life — Mom Dianne and Dad David founded One Caroline in the ‘90s, when Kaitlyn was 7 — they decided that they didn’t want
their own daughters, aged 9 and 3 respectively, to grow up the same way.
“After last summer, when my sister Becca and I worked 60 hours a week, we decided to make a change,” Kaitlyn says. “My parents are getting a little older and we want to help them make a transition out of the intensity of full-time restaurant life. Now, we like coming up with special menus to share with people. We’re able to be more intentional with what we make.”
The curated menus also allow the Pedinottis to be more eco-friendly and seasonal.
“We like working with the farmers and seeing what's seasonal,” Kaitlyn says. “There's so much waste with restaurants from not knowing what people are going to order. We get to cut all of that juggling right out.”
The supper clubs are five-course set meals eaten at your own pace, with the summer menu offered for the last time on August 29 and 30. (The September menu will be announced soon.) Stand-out items include a sourdough flatbread with peaches, optional prosciutto, and ricotta; and a sweet corn ice cream sandwiched between brown butter cookies.
David is still the main chef, with the sisters doing the event organizing. Together, the family brainstorms and creates the menus. Becca specializes in the creation of vegetarian and gluten-free options, and Kaitlyn does dessert. Dianne, for her part, tends to the restaurant’s famous gardens, is in charge of the décor, chooses the wine pairings, and seats the guests as they arrive.
“This time of year is cool because we get to sit people on our porch,” Kaitlyn says. “It’s a very summery vibe with live music. And then we offer a wine pairing. It’s really fun.”
To eat at Mouzon House, reserve at least one day in advance for one of its supper clubs.
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