Frequently Asked Questions

As outgoing people born and raised in the Newport Beach area, Sara and Keith Jarrett have likely experienced most every fine dining establishment, cocktail room, or music house in town. Like you, they feel blessed to have the means to enjoy such experiences.

Nevertheless, no matter how well off you are, you know how much hard work it takes to get there. So even if you can fully afford it, it’s still sometimes eye-widening when the check comes after a full night of dinner and drinks with friends.

So, one night after just such an experience, Sara and Keith had one of those “Wouldn’t it be great…” moments.

As a backdrop to the conversation that ensued, its useful to know that Keith is President and Cofounder of the Distinguished Clubs award program, which is the preeminent authority on private club best practices. Through this role, Keith recently came across a new paradigm being explored with great success in food and beverage operations within private clubs.

Simply put, this new approach abandons the status quo practice of using retail restaurant markup pricing and instead involves using member dues to simply subsidize the entire operation. In this model, dues pay for all of the operational fixed costs, including the salaries and tipping income of everyone from chefs and servers to valets and dishwashers. This then allows the club to provide the highest quality offering at a mere 10% over actual ingredient costs across the board.

So back to that conversation, Sara and Keith pondered, “Wouldn’t it be great if we could go to a fine dining establishment in a great location and not feel so taken advantage of with each $25 martini or a $65 filet – somewhere where we could focus on how much we were enjoying the food, the drinks, and our friends instead of thinking about the inevitable bill?”

But there was no such place.

So they decided to create it themselves.

Welcome to…