Expect live jazz, thoughtful wines, inventive cocktails and a menu that leans unapologetically into duck fat, fried chicken and Southern influences. A duck fat doughnut comes topped with goose fat lemon icing, butternut squash curd and smoked trout roe. Even the cocktails embrace the theme, with bartender Iona Tong serving drinks washed with chicken fat and duck fat alongside pours from Henderson Ave Wines and Bryn Mawr Vineyards. Rather than a traditional coursed dinner, guests can order food and drinks à la carte, encouraging a relaxed, communal experience. A second dinner is already planned for Sept. 19 at Soho House Portland.