Drai's Supper Club occupies two decadently imagined floors in the Meatpacking District, blending French flair with retro glamour. The upstairs dining room features gold-framed figurative art, dark glass and brass reflections, and red velvet curtains that create a slow, lingering atmosphere. Low lighting and tucked-away corners foster intimacy and secrecy, while a live jazz quartet and a warm, honeyed vocalist provide sultry musical accompaniment. The menu centers on decadent dishes, including a Reserve Kaluga caviar-topped Caviar Pasta and delicately cooked halibut dressed in scallop foam. The overall experience prioritizes sensuality, lingering conversation, and theatrical presentation.
Drai's Supper Club is not simply a restaurantit is an ode to sensuality, a symphony of red velvet, candlelit shadows, and culinary abandon, tucked discreetly into the folds of 14th Street's gilded edge. Set across two decadently imagined floors, this new bi-level concept brings French flair and retro glamour to the Meatpacking District with the kind of whisper-soft confidence that requires neither apology nor announcement.
The upstairs dining room is a masterclass in ambiance. Gold-framed figurative art casts sumptuous glances, while reflections ripple in dark glass and brass like memories of a more stylish era. The red velvet curtains don't just frame the roomthey drape it in desire. Everything here feels purposefully slow, like a knowing glance across a cocktail coupe. It is the sort of place you come to linger, not pass through.
At the center, a live jazz quarter unfurls its sound. The vocalist's voice is warm honey over midnight satinliquid, golden, unforgettable. Every note settles into the bones like champagne poured in silence. The menu is no less intoxicating. The Caviar Pasta arrives like an heiress at her debutante ball: impossibly elegant, touched by Reserve Kaluga caviar, and utterly devastating. Just when you think you've peaked, the halibut arrivesdelicately cooked, dressed in scallop foam and a generous kiss
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