The first table
The first table
West Village, NYC · October 2025
A Sicilian supper. Lamb shoulder cooked low and slow, blistered citrus, almond cake.
Capital
Supper Club
A table set for the women building what comes next.
Capital Supper Club isn't a conference. It isn't a network. It's a long table, a few hours, a menu written by hand, and the kind of conversation that doesn't happen on panels or in board rooms.
Every dinner is cooked from scratch by Zoe. Every seat is spoken for. Every conversation is off the record. Investors, founders, operators, writers, artists — they all show up as themselves and leave as friends.
A table set with intention, cooked with care.
Zoe started Capital Supper Club because the rooms she was sitting in were missing something. Pitch meetings, conferences, panel dinners — none of them held the texture of a real evening, the kind of long conversation that lets people drop the pitch and show up as themselves.
She cooks every dinner herself. The menu is written by hand. The playlist is hers. The guests are vetted; the rest of the evening is unscripted, on purpose.
Zoe
Founder, CookCapital Supper Club
Bread, wine, a long conversation.
Moments from the first three dinners.
The first pour
Vol. 01 · West Village
Hands and bread
Vol. 02 · Brooklyn
Laughter at the long table
Vol. 02 · Brooklyn
Garden plates
Vol. 03 · Tribeca
The toast
Vol. 03 · Tribeca
Espresso after
Vol. 03 · Tribeca
“I've been to a hundred industry dinners. This was the first one where I forgot, by the second course, that anyone in the room was an investor. I made two real friends. We're still texting.”
A partner at a seed fund
Three dinners, so far. More coming.
Soft launch
Soft launch
Brooklyn, NYC · January 2026
A winter supper. Brown butter squash, ravioli in broth, chocolate olive oil cake.
Spring opener
Spring opener
Tribeca, NYC · March 2026
Garden plates. Whipped ricotta, tagliatelle with pea shoots, rhubarb tart.