THE LINEUP SEASON SEVEN

IN PARTNERSHIP WITH

Season SEVEN is here, and tickets are now live! The $165 ticket price includes 5 courses with 5 handpicked wines, a welcome bite, and a choice of two curated cocktails. For NA folks, there are also several options a la carte that can be ordered throughout the meal. Check out each menu description below so you can choose the dinner and time that is right for you! Also, don’t forget to check out the important event information below the ticket section for FAQ’s on the dinners and how to get there!

Access to all dinners in The Lineup Season 7 are available for eligible Visa credit cards.

*All listed ticket times are when guests should be ARRIVING, seating takes place 30 minutes after your ticket time.

**Please note all the menus below are subject to change based on availability of ingredients.

TJ HOY

CDC - Gage and Tollner
Thursday, JUNE 26

TJ Hoy’s food is a mix of soul and structure — a collision of fine dining precision and the loose, joyful chaos of a southern crawfish boil. Originally from New Jersey, TJ fell in love with New Orleans and brought its spirit back north with him: the smoke, the brine, the butter, the ease. Now Chef de Cuisine at Gage & Tollner, he builds dishes that pull from the South but feel uniquely his; pickled things, preserved things, braised things, and always something sweet to finish the meal. His dinner draws from memory and movement: parks filled with friends, sunflowers on roadside farms, and the warmth of summer dusk. If you’re looking for a menu with depth, grit, and just enough swagger to make you smile, TJ’s got you. 


CHEF TJ’S MENU -

START
Potted Smoked Trout
Housemade Herb Cracker, Fennel Pollen

FIRST
Shrimp Scampi “Beignet”
Summer Scapes, Remoulade Dust

SECOND
Roasted Garden Veggies
Smoked Yogurt, Pecan Dukkah, Spring Onion Vinaigrette

THIRD
Sourdough-Crusted Sea Bass
Pickled Corn & Mushroom Beurre Blanc 

FOURTH
Wild Boar BBQ Ribs
Stone Fruit Aigre-Doux, Shoestring Frites

FIFTH
Chocolate & Pistachio
Toasted White Chocolate

Welcome cocktail and coursed wine pairing included with ticket price.

Allergy Information: Shellfish, Nuts, Dairy

KAI CHRISTENSEN

SOUS CHEF - Penny
Thursday, JULY 10

Kai grew up in Sisters, Oregon, where cooking was shaped by what was outside; a stream, a garden, the forest. His approach is grounded in simplicity, patience, and care: baking bread with wild yeast, learning to gut a fish with his dad, watching the seasons shift on the plate. Now sous chef at Penny, Kai brings those same values to his work in New York. His dinner is built around memory and environment — expect slow preserved ingredients, and delicate, clean flavors that speak softly but stay with you. It’s a menu that feels rustic but intentional, rooted in the land and shaped by craft. Each dish draws you into his quiet world, where small details carry meaning and nothing is rushed. If you’re craving food that feels handmade, grounded, and heartfelt, this one’s for you. 


CHEF KAI’S MENU -

START
Æbleskiver Donut
Chicken Liver Mousse, Apple Preserves

FIRST
Salmon & Dandelion
Lovage, Sweet Onion, Capers

SECOND
Festival Salad
Smashed Strawberries, Taleggio, Hops Vinaigrette

THIRD
Vinegar Trout
Cherry Tomatoes, Italian Long Hots, Chervil

FOURTH
Coq au Vin au Gorp
Peanut Salsa Secca, Raisin Bordelaise, Collards, Grits

FIFTH
French Silk Pie
Marcona Almonds, Milk Ice Cream, Toasted Almond Oil

Welcome cocktail and coursed wine pairing included with ticket price.

Allergy Information: Nuts, Dairy

KELLEY PITTMAN

SOUS CHEF - Leon’s
Thursday, JULY 17

Kelley Pittman brings the spirit of Hawai‘i to Brooklyn, not through flashy plating or touristy nostalgia, but through food that feels honest, warm, and full of care. Raised at potluck tables where everyone brought something they loved, Kelley’s cooking is deeply personal. Now a sous chef at Leon’s in Manhattan, she balances her heritage with sharp technique and a grounded sense of hospitality. Her dinner reflects the things she craves most: juicy, smoky proteins, tender noodles, simple vegetables that sing, and a dessert spread that feels like a family celebration. This isn’t just a meal — it’s a moment to gather, reflect, and feel at home, wherever you’re from. If comfort and memory had a seat at the table, it would taste like this. 


CHEF KELLEY’S MENU -

START
7-11 Kine Tingz
1. Spam, Egg, Furikake , 2. Roast Pork, Kimchi, Crispy Onion, 3. BBQ Chicken, Ginger Scallion

FIRST
Na Na I Ke Kumu
Kale, Root Vegetable, Korean Pepper Vinaigrette

SECOND
 / By Da #
Swordfish, Gooch’s Tare, Allium, Cucumber, Crunchies

THIRD
Mini Plate
Huli Huli Tako, Furikake Rice, Mac Salad

FOURTH
Keiki Saimin
Sun Noodle Saimin, Wonton, Teri Beef Stick

FIFTH
”Grab Me One” Plate
Guava Cake, Kulolo Haupia Bar, Buttah Mochi

Welcome cocktail and coursed wine pairing included with ticket price.

Allergy Information: Nuts, Dairy

IMPORTANT TICKETING AND EVENT INFORMATIOn

  • Please click the link HERE to see whether your Visa credit card is eligible to purchase tickets for this season of The Lineup.

  • If you and your party are purchasing tickets to the events separately, please indicate the names of your party when you book. Seats are pre-assigned, and we take every measure to ensure guests who want to sit together are able to. Seating at the events is communal, and fairly cozy, so come ready to meet some amazing new people!

  • Our events this season are taking place at MOABET in Williamsburg (639 Lorimer St, Brooklyn, NY 11211). The location is just a few blocks from the L and G trains at Lorimer, and right across the street from a B48 bus stop. Car dropoff is also easy coming from either Meeker or Lorimer streets.

    Your ticket time is the EARLIEST you should be arriving. Your ticket comes with an assigned seat, and due to the nature of the turnover required between seatings, no guests will be let in before their assigned event start time.

  • Our dinners all include a welcome cocktail, as well as wine pairings throughout the evening with each course. If you would prefer to not consume alcohol or practice sobriety, we offer a non-alcoholic pairing as well. Please indicate when you purchase your ticket if you would like to abstain from the hard pairing so we can be sure to accommodate you.

  • The Lineup is a plated, coursed out dinner consisting of various ingredients and proteins. At this time we are unable to allow substitutions or accommodations made for dietary preferences, restrictions, or allergies. If you have questions about which dinner would be right for you, please reach out to us here.

Below is some important information, as well as things we want all guests to be aware of either before or after booking with us. Please read each dropdown carefully!