Supper club is the polite term for an unsanctioned, unlicensed, irregular underground restaurant, the kind
of thing OCD food inspectors have nightmares about, and food and drink aficionados reserve for wet dreams. These days, queuing off the technological trend, such things are often more brief and less organized; the typical term is “pop-up” restaurant. Some regular businesses have capitalized on the trend by changing up the décor and menu with certain degrees of extremism and frequency, but the term generally implies a fleeting, momentary, had-to-be-there presence. It’s the food version of hacking or culture jamming: Come out of nowhere, serve up some choice material and vanish just as quickly as you appeared.