Salvage Supperclub exists to create inspiring food experiences with a purpose. We recognize how essential food is to all of us, but believe that the power of a shared meal can (and should) go beyond our base needs. It should not only nourish us but also delight and empower us. We don't just make great food. We put great food at the center of a dialogue about a more sustainable food system. We hope you'll join us.
Some of Our Favorites from Past Dinners —
Heirloom Tomato Gazpacho
Extra-ripe tomato gazpacho served with basil and lovage oil. Carrot top & fennel frond pesto on french bread with pickled kale stems.
A pair of summer sorbets served with gentle rhubarb compote. Sorbet 1: Pineapple core & bruised apple reduction with lavender. Sorbet 2: Aged peach & nectarine with mint sorbet.
Pickled watermelon rind, broccoli stalk, kale stems, green beans and baby beets. Served with carrot green pesto, squash noodles and aged zucchini butter on yesterday's toast.
Broccoli Stalk Slaw
Shaved stalk of broccoli and blanched organic carrot peel with a soy-ginger drizzle, topped with black sesame.
Root-to-stalk Roasted Radish
Roasted "runt" radishes topped with citrus peel salt. Pickled snap peas and fennel stalks with aged tangerine and anise.
Bruised Beet Tartare
Bruised baby beets with a creamy cashew cheese, served on a bed of shaved, rescued radish.
Sweet Weeds Spanikopita
Lambsquarter, chickweed & beet green spanikopita. Served with roasted ripe tomato and salsa verde.
Office Coffee Butter & Recycled Rice Bread
Fresh butter whipped with an end-of-the-day office coffee reduction. Served on freshly baked bread with yesterday's rice.
Founded and headquartered in New York City but interested in coming to a city or town near you. Drop us a line if you want to help make that happen.
Mon – Fri, All day
Sat – Sun, All day
Never closed, really
We love to collaborate and are always open to sharing our process and our opinions with others. Drop us a note. We'd love to hear from you.