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Weave A Thousand Flavors Supper Club

(where some days we brunch...)


Authentic, Not Traditional | Cuisine from Oaxaca, Mexico


It's so lovely to see so many of you as we gather together every couple of weeks at one table catching up over incredible food and drinks celebrating some of D.C's best Chefs and innovative cuisines.

As summer descends we continue to explore the vibrant and ever-evolving D.C. food scene. We're heading to DC’s Shaw neighborhood yet again and this time to celebrate the cuisine, drinks, and culture of Southern Mexico. Driven by a quest to surface authentic flavors and techniques, Chef Rob Aikens is constantly pushing his team to research and create and fuels their creativity with inspiration from their many travels to Mexico, bringing home memories and people they want to honor with their food and drink.

This is Oaxacan cuisine through the lens of the Mid-Atlantic.  You will not find traditional Oaxacan dishes here - instead, you will find authentic Oaxacan flavors and techniques applied to the seasonal bounty of our region.


Look at these dishes, SALSA DE MARAÑÓN - smoked cashew, charred onion, pasilla which presents a delicious smokiness with each bite. PULPO - charred octopus with cold smoked mussels, salsa macha, pickled papaya, charred avocado that is perfectly cooked. And don't even get me started on the MOLE NEGRO CON RES - smoked beef short rib, celery root, trumpet mushrooms, pasilla & beet salsa, tortillas. 

Their tacos are legendary. So much of Oaxacan cuisine relies on corn, so the team went straight to the source for the primary ingredient; the restaurant imports roughly a metric ton of seasonal Mexican corn per week. Cooks grind masa every morning at 5 am, hand-pressing a thousand tortillas for the menu.


You’ll find the heirloom corn everywhere and especially in the tacos we will be feasting on; PESCADO - crispy fluke, salsa tartara, avocado, pickled kohlrabi - AL PASTOR, adobo pork, pineapple, pickled watermelon and ZANAHORIA  - roasted baby carrots, rainbow carrot hummus, pickled beet, spiced almonds. 

What makes the food here special is not just that it is Mexican but that it is refined Mexican.

The Bar Program is formidable and won the Rammy Award in 2018 for their Cocktail Program and serves more than 100+ Mezcals. MAYAHUEL, the classic Espita mezcal margarita; house espadín, real triple, fresh lime, ‘nogave’, served up with a sal de gusano rim is so darn delicious so yes to another mezcal margarita spiked with jalapeño syrup: smoke and fire in every sip which is perhaps one of the best things we'll be drinking this summer!

As we graze over delicious eats bursting with fresh flavors, let's toast over a MAYAHUEL or two and enjoy a lovely Saturday evening over our food-laden table in the warm company of old friends and new.

I hope you'll join our table!










Be one of only 12 persons to join us


June 8. 2019 | Saturday

7:00 pm- 9:00 pm



13 dishes featuring Chef's Signature Creations

Two servings MAYAHUEL - the classic Espita Mezcal Margarita
 house espadín, real triple, fresh lime, ‘nogave’, served up with a sal de gusano rim


All taxes & gratuities

USD 146 per person | all-inclusive


Upon arrival, be seated at our supper table. As we get comfortable and await the arrival of all our guests, get comfortable, relax and soak in the sights and sounds of this dynamic restaurant. Share conversations with new & old found friends and feel your cares slip away as you relax over good food and wine.


Family style dishes featuring the Chefs signature brunch creations served as small plates, meant to be shared around the table will be served. These small plate creations will showcase a plethora of flavors and ingredients from moles to tacos, meat, fish and vegetarian. if you're picky, no worries, just pass. 



Two servings - MAYAHUEL


the classic Espita Mezcal Margarita

 house espadín, real triple, fresh lime, ‘nogave’, served up with a sal de gusano rim

Featured Dishes

GUACAMOLE, avocado, onion, lime, jalapeño, cilantro


SALSA DE MARAÑÓN, smoked cashew, charred onion, pasilla 

FUNDIDO, Oaxaca, & jack cheeses, spiced walnut vinaigrette, maitake mushrooms, tortillas


CEVICHE, hamachi, lime apple ice, pickled pineapple, blood orange, habanero, avocado crema


ENSALADA DE ENDIVIAS, yellow endive, fennel, pine nut hummus, avocado, pickled persimmon, spiced walnut dressing

TACOS AL PASTOR, adobo pork, pineapple, pickled watermelon


TACOS ZANAHORIA , roasted baby carrots, rainbow carrot hummus, pickled beet, spiced almonds


TACOS PESCADO, crispy fluke, salsa tartara, avocado, pickled kohlrabi


PULPO, charred octopus with cold smoked mussels, salsa macha, pickled papaya, charred avocado

MOLE NEGRO CON, wagyu sirloin, chintextle trumpet mushrooms, charred bulb onion, tortillas 

COLIFLOR, roasted cauliflower, chipotle cauliflower puree, delicata squash, smoked hazelnut & arbol salsa

CHOCOLATE TOSTADA, peanut tahini ice cream, banana crema, chocolate ganache

CHURROS NEGROS, charred coconut husk churros, passionfruit caramel, coconut sorbet, dulce de leche ice cream

Coffee or Tea


Once you sign-up you will be contacted via email for information regarding allergies or food restrictions. Please note that this culinary experience is not a good fit for those who are not open to trying new flavors, cuisines, and ingredients. 



We are a group of unpretentious foodies. Some of us are in our late 40's, some in our 70's and all of us have been there and done that! So if you need to show your ID, you're probably too young to attend. Sorry!


No matter who you are, please do bring your humor, unique style,  an open-

mindedness to varied cultures and your culinary sense of adventure. 



Smart casual. Just make an effort please! 


All sales are final and we will only refund the monies if the event is canceled.


If you've attended any of our events or tours in the past and cannot attend the supper club event due to an emergency, please notify us via email at the soonest. We will credit your account for the cost of your ticket (minus Eventbrite fees) which can be used at any of our upcoming supper club events during the year. Your spot will then be released to the next person on the waitlist.


Questions about this or anything else?

Email Devaki at


Here's what past guests had to say"

"It's always a great experience when you celebrate a meal with the Weave A Thousand Flavors Supper Club. The Lapis restaurant had great tasting authentic Afghani food served by a friendly and professional staff in a controlled yet bustling environment. The memories that I reflect on, as I think of our first outing of 2019, are the ones that celebrate the gastronaut members that make up the supper club. I enjoyed the welcoming atmosphere, the offering of friendship and the sharing of a meal as we celebrate the experience of breaking bread together. It just feels like home!!"


"What a great way to enjoy some fantastic food at a new place and meet with old friends and new! Devaki always picks such wonderful places for a true DC dining experience. Can’t wait for the next outing!"


"Every Supper Club experience is unique in delicious cuisine and ambiance, and there's no better group with which to share them!"


"Maydan was spectacular. Tucked away off Florida Ave, it is a hidden gem. The many courses of sumptuous food were so flavorful and perfectly prepared...from the assortment of appetizers to the lamb that was cooked for 72 hours. I particularly loved the squid! The company was fabulous and I met several new  friends I hope to stay in touch with. All in All, worth every penny! Can’t wait to do it again!"

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