Anyone can host, and everyone should. pith

I live in New York City, where I run the Pith Supper Club out of my apartment and write a bi-monthly column at Food & Wine Magazine. Through cooking, writing, traveling, and entrepreneurship, I’m constantly excited by the magic of do-it-yourself hospitality.

Kitchen Essentials

More than anything, people ask me what stuff they should get for their kitchen. So: here is my list of the tools I use every day to optimize my kitchen for confident, improvisational cooking and hosting.

From containers to knives, from a cutting board to the best vegetable peeler, I’ve selected affordable, functional, and beautiful upgrades to any home cooking workflow.


Sign up below to receive sporadic notifications about supper club availability as well as essential tips for cultivating a welcoming home and an improvisational confidence in the kitchen.


Recent Posts

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Select Press

★★★ — Chicago Tribune
Delicious — The New Yorker
Yes, chef! — The New York Times
An Innovative Cook — AP
A coveted reservation — WSJ
A Dining Experience — Forbes

Pith Supper Club in Brooklyn, New York

Fort Green Farmer's Market

Pith in Manhattan

[email protected]

instagram @jonahreider

plates of pasta S hands harvesting greens oysters

Website coded by Amos Jackson and designed by Jonah Reider. Illustrations by Cerise Zelenetz

Tap into the pleasure of do-it-yourself hospitality: here is some of my writing on cooking, hosting, travel, and more.

Pith is an exercise in do-it-yourself hospitality: I sporadically serve dinner for six guests out of my apartment in New York City.

Currently on hold due to the COVID19 public health crisis. Stay healthy, and cook at home to stay sane!

Current Menu

Sesame sourdough bread; soft salted butter; plenty of radishes; green olives.

Smashed peas and mint on toast; raw fluke with cucumber and shiso; raw beef with pickled coriander berries.

Little lettuces with lots of dill and shallots; charred spring onions with vinegar and walnuts; steamed asparagus with golden butter and bay leaf.

Tilefish and fava beans cooked gently in a smoky rhubarb vinaigrette; crispy potatoes with thick cream; lemony garlicky greens.

Rhubarb crumble; brown butter ice cream.


Tickets are all inclusive of food, wine, and hospitality. BYOB encouraged if shared communally. Tickets are non-refundable but fully transferable, and limited to a maximum of two per order. Menu is entirely subject to change and no dietary restrictions can be accommodated. Inquiries are welcome regarding special events or partnerships.

Let’s collaborate on something delicious.


Hospitality & Brand Consulting

Private events? Research & development for a product, venue, experience, or campaign? Select clients: Google, Stella Artois, KitchenAid, Conde Nast, L’Oreal, Sam Adams, Land Rover.

Home Consultation

Outfitting a home or private space? I help select private clients create beautiful and functional spaces centered around relaxed cooking, pleasurable dining, and elegant entertaining.


Speaking engagements, workshops, educational programming, or institutional meal logistics? Food and flavor are great lenses through which to examine political, economic, social, environmental, and physical well-being.

In 2017-2018, I ran a free after-school program for middle-schoolers, using the Pith Supper Club venue to explore gardening, grocery shopping, dish development, and more.

Drawing from my economics studies in inequality, sustainable development, business organization, and entrepreneurship, I’ve also spoken at institutions including Georgetown University and Stanford University, and participated in international development conferences in the United States, Japan, Malaysia, and the United Arab Emirates.


Gallery dinner? Artist collaborations? Making and serving food is a unique opportunity to experience art: I frequently showcase art through my supper club and events, and have enjoyed collaborating with multimedia artists, architects, musicians, galleries, and museums.

Tea Bowls from Lily Fein at Pith Supper Club: