Dear Underground Kitchen community,

ugk-logoAs 2016 winds down, I wanted to send a gratitude-filled thanks to all of our devoted Underground Kitchen diners for a fantastic 2016. This year, we expanded UGK outside of Richmond in other cities, including Asheville, Charlotte, Raleigh, Columbia, S.C., Baltimore, Fredericksburg, and Lynchburg/Roanoke. We had the chance to work with some of the best chefs in the southeast, from Matthew Tlusty, executive chef at Julep’s in Richmond, to Joy Crump, former “Top Chef” contestant and executive chef at Foode in Fredericksburg. And we met some incredible people who we otherwise would not have had the opportunity to meet. “Each UGK event is an experience in and of itself” is how Charlottesville Wine & Country Living described our foray into central Virginia. And at its core, that is exactly what Underground Kitchen is. So, in 2017, expect more of what you have come to know and love – uniquely themed pop-ups, chef-driven, experimental menus, and unexpected adventures in ambience, merriment, and community, when we get back to basics in Richmond. Stay tuned!

In good food,
Micheal Spark, CEO


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The Underground Kitchen is a supper club that gives members access to a one night only, 5–7 course, pop-up dinner in an undisclosed location with an amazing chef. Only 25–40 people get a ticket, but everyone can register to receive the invitation that goes out a few days before tickets for the dinner go on sale. The email contains three pieces of information — the date of the dinner, the date + time when the tickets will go on sale + a clue about the next location. And that’s it. Members don’t know where the Underground Kitchen will be, who’s cooking or what will be served. Tickets prices are all inclusive (meal, wine + gratuity) + vary by location. The tickets are first come, first served.

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