MEMBERS ONLY.
MEMBERS MUST HAVE A RESERVATION.
MARCH ____, 2026 @ __pm (Exact date and time to be announced soon)
City: Boston, MA
Restaurant Venue: Yvonne’s, Seaport (2 Winter Place)
Reservation Capacity: 8
COST: $TBD
Cuisine: Yvonne’s is a modern interpretation of the supper club — channeling the past by maintaining much of the iconic Locke-Ober’s original architecture, paramount secrecy, and tacit discretion, while bringing a renewed energy and rebel spirit to one of the city’s treasures. The landmark restaurant, opened in 1862, was known for its elite clientele, paramount discretion, globe-trotting food, and wild parties — all elements Yvonne’s maintains today.
Expectations: Expect to arrive on time and dine with 7 other The Table For 12 members. You may have already connected with some attendees in our community group, but if not, you’ll be dining with strangers who quickly become friends. Once seated, introduce yourself to the table (no one bites—we screen for zombies). You’ll find it easy to jump into natural conversation.
While the table fills, order a drink—alcoholic or non, your choice—and take a look at the menu. Feel free to talk openly about what looks good:
“Who wants the octopus?”
“Does the squash blossom salad look good to anyone?”
This is normal at The Table For 12. We’re comfortable sharing opinions and ordering collaboratively. Once everyone has arrived—or about 15–20 minutes after the reservation time—the table should begin finalizing orders. Most dinners are not prix fixe, though some may be. When helpful, we’ll offer suggestions on how to order for the table.
Most members choose to order appetizers and entrées family-style so everyone can taste a variety of dishes. Allergies, dietary restrictions, and personal preferences are always respected. If you prefer to order your own courses, that’s perfectly fine—no awkwardness, no judgment.
The point of the club is simple: sharing great food with people who value the experience just as much as you do.
SUGGESTIONS FOR ORDERING: TBD
- NOTE 1: When ordering wine, the per glass cost should be around the cost of a cocktail on the menu
