This November, join a number of exceptional chefs for a one-of-a-kind dinner series in celebration of the release of the 2019 NYC MICHELIN Guide. Top chefs Val Cantu, Ryan McCaskey, Mourah Lahlou, and Jon Sybert will take over Chefs Club in New York for three nights each, offering their own exclusive tasting menu with all-inclusive wine pairings,  from November 8 – 20.

Michelin Guide at Chefs Club

The exciting evenings will offer the chance to sample incredible dishes from some of the United State’s finest culinary talent – here’s the complete lineup.

1. Chef Val Cantu Of Californios (**), November 8, 9 & 10
Set in a bohemian area known for its street tacos and bare bones eateries, Californios aims to elevate the Mission district’s south-of-the-border fare to contemporary Mexican cuisine and it more than succeeds.

A complex, layered mole here isn’t just likely to please—it’s bound to turn your entire understanding of this nation’s cuisine on its head.

For the pop-up, Val will be treating guests to a number of dishes. Treats are set to include:

• Tres Frijoles – aerated royal corona bean mousse with golden ossetra caviar
• Caldo de Oro – golden saffron broth with uchuva and purslane
• Monterrey Abalone in Mexican Rice
• Grilled A5 Wagyu Ribeye – fermented green tomatoes and black truffle mole
• Mango Raspado – chocolate mint and salad burnet

2. Chef Ryan Mccaskey Of Acadia (**), November 12, 13 & 14
The chef behind the two Michelin Star Seasonal New American restaurant in Chicago will be serving up a storm.

One of the true gems of South Loop, Acadia is the impassioned restaurant of the talented Ryan McCaskey. Pulling from his Vietnamese heritage as well as his travels in Maine, Chef McCaskey’s cooking is ambitious, precise and deliciously technical. Perhaps even more importantly, his kitchen’s commitment to that vision is palpable in every bite.

Meals will include:
• Hiramasa Crudo – orange gel, avocado purée, cocoa nib espresso powder, fried rice noodle, osetra caviar, ipa ice cream
• Stonington Maine lobster – pickled daikon sheet, kaffir lime gel, Vietnamese herbs, bisque
• Poussin truffle – four gras flan, rutabaga mostarda, pickled mustard seed, mache, truffle jus roti
• Elements of Carrot Cake
3. Chef Mourad Lahlou Of Mourad (*), November 15, 16 & 17
Join the chef behind the one Michelin Star Contemporary Moroccan restaurant in San Francisco. This glamorous outpost at the base of the PacBell building introduces the unique soul of Chef/owner Mourad Lahlou’s eponymous restaurant.

Chef Lahlou is at his best when reinterpreting modern Moroccan cuisine with ingredients such as za’atar, harissa, and dates.

Meals will include:
• Caviar – parsnip, saffron, chive, citrus
• Big Fin Squid  – green tomato jam, moroccan milk
• Basteeya verjus, crème fraiche, asian pear
• Short Rib – pumpkin, baharat, black tea, cous cous
• Honey and Almond – orange blossom

4. Chef Jon Sybert Of Tail Up Goat (*), November 18, 19 & 20
Join the Michelin-awarded Washington, D.C. restaurant for delectable. feastin. When three alums of Komi and Little Serow combine their talents, the result is bound to be an easygoing favorite, where food, drinks and hospitality mesh effortlessly.

Tables are filled with dates or celebrants, all leaning over shared plates of Mediterranean specialties.

Meals will include:
• Yellowfin Tuna Crudo aqua pazza, crispy caper berries, candied olive, wood sorrel
• Seaweed Sourdough whipped lardo, pickled clams, wood sorrel, fermented aji cristal peppers
• Carrot Ravioli grilled pickled ramps, dried apricots, pistachio coriander crumble
• Lamb Ribs hazelnut dukkah, sumac-yogurt onions, pickled seeds, salt roasted beets
• Nasturtium Sorbet pine nut halva, apple Butterscotch Buddino

Throughout this limited-edition series, guests will experience exclusive five-course tasting menus that include pairings with some of the world’s top-rated wines reviewed by renowned experts and top sommeliers. With only 80 tickets are available each night, book ahead to avoid disappointment. for $250 per person, click here to make a reservation.