The best off-Broadway show takes place in a Park Ave. kitchen—at The Waldorf! At each of a handful of limited engagements, 30 guests are granted entry to the grand, square, city-block-long hotel kitchen and have the rare opportunity to mingle behind Executive Chef John Doherty’s cooking line, enjoying fresh-from-the-sauté-pan-and-oven hors d’oeuvres with champagne. Then, while seated at an elegantly set “chef’s table” positioned in the midst of the action, guests feasted on a five-course meal prepared with flourish—by a classic French brigade of chefs, each course accompanied by the perfect wine.

On one recent evening, the gourmet menu included: Ahi tuna tartare with toasted coconut, black currants and shitake mushroom/edamame (soy bean) salad; lemon- and herb-crusted Dover sole with black-truffle risotto; chili-crusted lobster with sesame, black-trumpet mushrooms, and pickled cucumber; and slow-roasted lamb shoulder, cous cous, Greek salad, and spicy yogurt sauce. Sweet endings: Warm chocolate cake, coffee ice cream, chocolate sorbet, and Pavesini (biscuits). Talk about a tasteful performance!