Seasonal Pantry is already an unusual dining spot: Only 12 guests can reserve seats at a time inside chef Dan O’Brien’s Shaw market, and are served a multi-course meal of anything from fried chicken to a standout uni pasta. Now O’Brien is adding to the supper club vibe of his concept with the “season pass,” which allows 24 ticket-holders to gain access to four pop-up dinners a year, each in a different location.
Similar to other members-only dining clubs such as Dinner Lab DC, the idea is inspired by the at-home dinner party. Relative strangers will gather at a different host location for a 10-to-12-course meal paired with wine and other beverages. The dishes will be dictated by what ingredients are freshest, and events will be scheduled around each seasonal solstice. There’s also a possibility of collaborations with other chefs. Membership isn’t cheap—all four inclusive dinners are purchased with the pass at once, totaling $680—but the $170-per-pop-up price tag is only a little above the regular Seasonal Pantry experience. O’Brien says diners can expect a mixture of hits from the supper club, including that uni pasta, and new dishes intended to push the envelope.