Supper Club is a regular dinner series created to celebrate local chefs and serve as a community gathering. Hosted in the building’s Main Hall or Garden, each edition of the Supper Club invites chefs to create an original dining experience.
This month’s Supper Club features Prime Meats, a farm to table restaurant created in the spirit of the inns and dining rooms found in New York City at the turn of the 20th century.
Danny Amend, the Executive Chef of Prime Meats, joined the Frankies Spuntino Group (which includes Frankies 457 Spuntino, Frankies 570 Spuntino, Prime Meats, and Cafe Pedlar) in August 2016. He spent the better part of the last decade in the Franny’s empire, serving as Chef de Cuisine at the original Franny’s and their trattoria Marco’s. Prior to Franny’s, Danny trained in fine dining kitchens with stints at the French Laundry, at Mix Las Vegas and Essex House NYC under Alain Ducasse, and at Per Se. Danny’s culinary philosophy is to cook straightforward and uncomplicated fare using the highest quality ingredients.