Alternative dining experiences—pop-ups, secret destinations, guest-chef dinners—may be the trend of the moment, but chef Dan O’Brien’s three-year-old Shaw supper club has proven its staying power.
A dozen guests gather among shelves of his house-made jams, pickles, and dried pasta Wednesday through Saturday night, feasting on a multi-course meal that has the warm feel of a dinner party, with carafes of wine passed freely.
Ambitious yet soulful, offerings can range from an egg slow-cooked with truffles in a Mason jar to seared halibut atop an intense bouillabaisse sauce. What O’Brien accomplishes on two portable induction burners and a pancake griddle bests many of the formal kitchens in Washington.
- Fried olives stuffed with pork confit
- Orecchiette with duck confit
- Lamb with house-made sausage
- Mint bar with chocolate sorbet.
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