Sneaky Stuff

There’s subterfuge on the menu at the mysterious restaurant called Gypsy. With no permanent address, a revolving list of chefs creating original menus for each clandestine dinner, and an application process that weeds our potential diners who’d betray the cause,

Gypsy has us buzzing. Marketing is entirely by word-of-mouth. About 1,000 people have made the cut so far, and dinners for 18 usually sell out less than ten hours after the invitation e-mail is sent. The man behind it all says Gypsy is a success because diners find it liberating to leave their comfort zone: they eat with strangers, don’t get to order their food, and don’t even know where they’re going until a few days before the dinner.

Chefs are excited to participate because they get the opportunity to make food that’s entirely different from their usual fare. The intimate scale is a draw for both chefs and guests, and it doesn’t hurt that a recent dinner featured dishes such as Alaskan Halibut Steamed in Savoy Cabbage with Glazed Baby Vegetables with Meyer Lemon Foam and Chervil oil, and Foie Gras with Rosemary Roasted Grapes and a Wine Syrup.

Gypsy recently hosted Anthony Bourdain, chef, cookbook author, and star of “No Reservations” at a meal that featured dishes such as Geoduck Sashimi on Oceanic Gelée, and Truffled Braised Veal Cheeks with Morels, Braised Leeks, and Pomme Purée. For more information, email sundays@gypsydinners.com.