46 | JUNE 30 • 2022 

salmon, plated with lightly battered 
fried artichokes. The base price for a 
meal is $175 per person, with add-on 
options of a Truffle Service for $45 and 
Caviar Bump & Bubbles (champagne) 
for $75. 
A new scratch menu debuts every 
four weeks, following approximately 
2½ months of development. Sasson 
said Cash Only Supper Club seeks the 
freshest seasonal items it can obtain. 
Executive chef partner Anthony 
DiRienzo leads the restaurant’s 
innovative culinary team.

A MEAL TO REMEMBER
The “Opening Act” for my sister Jann 
and me was the “Rolling in Dough” 
bread course. We were brought moist 
herbed focaccia and crusty pretzel 
bread, and Roth buttermilk blue cheese 
crackers. The latter drove us wild with 
their light texture and irresistible flavor. 
We also had thin, rainbow-colored 
radishes. Dressed with charcoal and 
black salt, they were meant to look as if 
freshly pulled from the ground.
We next enjoyed a “Perfect Trio” 
of scrumptious appetizers: Lobster 
Tartelette on a soft, elegant shell, sushi-
like Uni Crispy Rice with ahi tuna and 
a crunchy texture; and thinly sliced and 
aged A5 Miyazaki Wagyu beef, the A5 

referring to a grading scale in Japan. 
“The three appetizers speak to each 
other — like a Motown group,” said 
Sasson, who is fond of music analogies.
Cash Caesar Salad, a “Tableside 
Encore,” featured coal-roasted baby 
romaine, pecorino cheese and more in 
a hand-tossed Caesar dressing. Jann 
pronounced it the best Caesar she’s 
tried. 
“A lot of thought went into this 
dish,” Sasson said. Using the finest 
ingredients, he said, added depth, 
helping to elevate this supper club 
staple.
I was especially fond of the other 
“Tableside Encore” — Risotto 
— incorporating bone marrow, 
mascarpone cream cheese (no butter), 
truffles and Acquerello rice. Staff slicing 
fresh truffles for the risotto put “the 
cherry on top of an already delicious 
dish,” he said. Sasson visualizes offering 
his guests “more tableside presentations 
and a little cooking.” 
A palate cleanser of Beaujolais wine 
sorbet preceded “Interlude” — King 
Crab Vera Cruz placed in two elegant 
teacups. Each of us had a server pour 
a “nuance-spiced” tomato-based broth 
over our clump, just enough to let the 
crab shine.
The “Finale” dessert course that 

followed our entrees, Arbequina Ice 
Cream, struck us as rather unusual. 
Dribbles of pungent-citrus Arbequina 
olive oil and then coarse Italian pink 
salt finished the creamy olive oil gelato.
Heirloom Hospitality Group 
presents local and regional singers and 
musicians at Cash Only Supper Club. 
We liked the crowd interactions of Jeff 
Ponders & Friends, playing R&B and 
Motown on our night, starting at
8 p.m. Different entertainers perform 
from 5-7 p.m.
“We’re super excited to put together 
a platform for local music,” Sasson 
said. “There will be new acts coming 
in, providing new energy,” possibly 
including magicians and comedians.
The supper club’s hours of operation 
are 5 p.m.–midnight Friday and 
Saturday. Reservations are required and 
may be made through the website.
Note, too, that all forms of payment, 
including major credit cards, are 
welcome at Cash Only Supper Club. 
The name “Cash Only” had a loyal 
following and brand recognition in the 
spot’s earlier iteration as a membership 
club accepting cash only. The name was 
retained with the addition of “Supper 
Club,” when Sasson and Heirloom 
Hospitality redefined the room’s 
concept. 

continued from page 45

Call Me Cosmo
Flip The Script
The $100 She’s With Me cocktail

