Riley Henderson, sous chef, regarding din din supper club, “The way din din works is that our chef, Courtney Sproule comes up with a menu and sends an email invitation out about a month ahead. The dinners usually start at the beginning of the month and go until the end when we send out a new invitation and menu.
Along with each new dinner we also transform the restaurant with a theme that runs through the food and the decor. We are definitely not a typical restaurant but that’s part of the fun. Some of the past themes have been The Talking Heads, Louisiana Voodoo/Creole/French, French Alpine and Sexy Valentines. The food is almost always French influenced and so are the wines, which flow liberally.
din din has been around for 5 years or so. It started as a roving supper club popping up once a month or so. din din gained popularity and a following and in April din din moved into its permanent home so as to host dinners on a much more regular schedule.
In addition to the dinners, which are run on Fridays and Saturdays, we have brunch on Sundays, a cocktail hour on Thursday and we are open for lunch Monday through Friday with an on point coffee program run by a Stumptown alum serving Sterling Coffee.
Lastly, on the first Thursday of each month our restaurant is taken over by a late night style talk show that is a lot of fun. Chef Chris and I have a segment on the show called Danger Kitchen. We get creative freedom to come up with a cooking demo, the only caveat is that it has to be dangerous.
We have a lot of different things going on especially for such a small place but it keeps it interesting and challenging.”