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The Magpie
Magpie’s Savory Pie Supper Club
5.0
- Join the Waitlist: Secure your spot for when new memberships open up by joining the waitlist.
- Checkout: Make your selections above and proceed to checkout as usual. You won't be billed yet.
- Auto-Enrollment: When slots become available, we'll auto-enroll you with an option to opt-out before billing.
- Manage Membership: Manage or cancel your waitlist reservation or membership anytime via your member portal; note that cancellation will forfeit your spot in line.
What You'll Get
On the third Tuesday of each month, Savory Pie Supper Club subscribers will receive an exclusive set menu with a changing roster of the following three categories:
On the third Tuesday of each month, Savory Pie Supper Club subscribers will receive an exclusive set menu with a changing roster of the following three categories:
- Savory Pies, handmade in small batches using housemade stock, hand-selected, seasonal local vegetables, and proteins from the highest-quality local purveyors. Pies will be made in accordance with classic recipes (always with a 100% butter crust), and are always baked same day as pick-up!
- Seasonal Vegetables, featuring only seasonal, locally-grown, organic and non-GMO vegetables in dishes designed specifically to complement each month’s pie offering.
- Desserts: classic pastry and dessert items interpreted with utmost respect by Chef Kim.
*All meals come with instructions for service and (when necessary) preparation and assembly.
*All Supper Club dishes and desserts are available only to subscribers*
*Next month’s menus will always be posted by the end of each month*
Sample Menu
- TWO 6” LAMB PIES
- Certified grass-fed, hormone + antibiotic-free, certified humane-raised and harvested lamb (Capra Foods Lamb Collective, TX), braised in house-made beef stock with red wine, parsnip, tomato, melted leek, garlic, onion, champignon and smoked bacon fat and baked in a 100% butter crust
- SUMMER VEGETABLES
- Roasted summer zucchini, grilled sweet corn + eggplant, smoked eggplant puree, harissa dressing, parsley and mint.
- DESSERT
- Layered fromage blanc cheesecake with wild blueberry compote.
Choose From
- Dinner for 2 — $110
- Dinner for 4 — $220
Optional Add-On
Magpie Preservation Society - +50
- A rotating monthly issue of house-preserved, fermented, cured and/or smoked goods to include:
- 2 ea savory items (mousses, pâtés, rillettes, foie gras, sausages, marinated + pickled items, etc.)
- 1ea sweet preserve
- 1ea pickled vegetables + fruits
- 1 box house-made crackers (or other starchy platforms) to maximize enjoyment of your spread
Magpie Milk Bread - +$15
- A large (“1lb pan”-sized) loaf of Magpie milk bread with 4oz of house-made compound butter
Wine Complement :
- A unique monthly selection of rare and outstanding wines specially-chosen to harmonize with each month’s meal
- 1 Bottle— +$35
- 2 Bottles — +$60
Additional Perks
- Tasting notes & background info highlighting the monthly dishes
- First to Know about new membership offerings
5.0
(based on 60 reviews)
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You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
The Magpie is the nom de guerre of Sue Kim, a South Korean chef working in the US for well over a decade. She is a graduate of the culinary program at Los Angeles Trade and Technical College and an alumnus (former CDP) of Melisse in Santa Monica. In 2018 (after the untimely closure of Buccumi), Chef Kim moved with her partner to San Antonio to open a tiny, eponymous freestyle kitchen; The Magpie held its first dinner service on January 23, 2020.