A lot can happen in one night. That’s the motto of the One Night Only Project, a monthly dinner series and private event service, which strives to create a once in a lifetime dinner party—new chef, new menu, new attitude. Each event is another chance for us to orchestrate the magic that happens between a chef and a booze expert (wine and beer dinners are what we do best) in anticipation of a memorable evening, whether it’s an exclusive invitation, special occasion or intimate dinner for a small group of friends. Our job is to make sure you are part of an experience that is unique and never repeated. Be sure to check out our new video.
“And if nothing is repeated in the same way,all things are last things.”– Poet Antonio Porchia
Fall is in the air and we can’t stop thinking about our first autumnal ONO dinner of the year, which is why we’re selling tickets while it’s still summer!
Join us Saturday, October 6, at Café Hitchcock for a rare collaboration featuring Hitchcock’s Brendan McGill and Mutsuko Soma from Kamonegi (one of Eater’s Best New Restaurants in America 2018). The two friends, who met in culinary school nearly 20 years ago, are reuniting for a trip down memory lane, creating a menu showcasing their love of Japanese cuisine, and perhaps even incorporating the Spanish/Basque elements from their Harvest Vine days. Music for the evening will be provided by KEXP DJ Kid Hops.
We look forward to seeing you at the dinner table!
The ONO Team
*This is a 21+ event
In addition to our monthlydinners, One Night Only wouldbe thrilled to work with you onyour next special event.Whether you’re looking for anew twist on a companymeeting, a corporate event thatwill blow your clients away, oryou simply want to throw aprivate party without thehassle, we will help you plan aget together like no other!We can easily accommodate 50people for a sit-down dinner orupwards of 100 for a standingcocktail reception. Pleasecontact us for pricing.
We take care of all the specifics:ChefWineSommelier/Bartender/BrewerPhotographerMusicCustom-tailored tablescapesOpen commercial kitchenChampagne receptionProjector/screen/AVServersCoffee serviceClean-up crewNext time you want to hostan event of any kind, relax.We have it covered.
We are two friends living in Seattle who have spent years in the restaurant industry. In 2012, we decided to use our connections for good and construct fun dinner parties with great people, music, energy and, of course, food. Our secret weapon? Chefs who design special menus for us that are literally available for one night only. Whether a chef comes out of retirement, cooks outside of their comfort zone, or previews a menu of a hotly-anticipated new restaurant, we work with them to create an evening you won’t soon forget.
Julien has spent the better part of two decades discovering Seattle through its many restaurants and bars. A former student of the Seattle Art Institute’s Baking and Pastry program, Julien began her food media career as the restaurant reporter for KOMO Newsradio, followed by Seattle Weekly columnist, Seattle Business Magazine food editor, Q13 food correspondent, Eater Seattle editor, and most recently, food and dining editor for Seattle Magazine. She now uses her industry savvy in her roles as co-founder of the ONO Project. She is also the author of Seattle Cooks, arriving in the fall of 2018. Julien lives on Capitol Hill, which serves her well with its vibrant dining scene.
Melissa has been involved in some aspect of the restaurant industry for the past 20 years (ouch!), most recently specializing in restaurant and wine marketing. She has a passion for the local food scene and is an alumni of the Seattle Culinary Academy. Melissa has owned her own catering businesses, bartended, and worked as a culinary gardener at the esteemed Herbfarm in Woodinville. She lives in Ballard with her husband and daughter and her snorting Frenchton Prunella. She is also perhaps the nicest person you will ever meet. With that said, she will not think twice about tackling you to get to the last bottle of rosé.
“To me, life without veal stock, pork fat, sausage,organ meat, demi-glace, or even stinky cheeseis a life not worth living.”
– Anthony Bourdain