Friday 10/4 and Saturday 10/5 we will be opening at 5:00pm with a trimmed down version of our regular dinner menu. At this time reservations for all these dates are FULLY BOOKED. We will be taking a limited amount of walk-ins for the bar on a first come, first serve basis. The bar area is 21 and over. No exceptions. Everyone’s cooperation and understanding is greatly appreciated.
We are still accepting whole ube pie orders and catering orders. Check our website for more info on the first Irenia Supper Club event on Friday Oct.11th.
-Chef Ryan and Sarah
It’s been so amazing to see so many of you come through our doors the past two nights. Some notes if you are planning to join us tonight:
Saturday 9/28 we will be opening at 5:00pm with a trimmed down version of our regular dinner menu. At this time reservations are FULLY BOOKED. We were planning to take walk-ins at the bar, like we have the past two night. However, the overwhelming response has crushed our inventory and our staff. As a result, we will only be serving those with reservations tonight. Everyone’s cooperation and understanding is greatly appreciated.
We are still accepting whole ube pie orders and catering orders. Check our website for more info on the first Irenia Supper Club event on Friday Oct.11th
-Chef Ryan and Sarah
We would like to thank all of you for all the kind words and support over the last few days. It’s gratifying to know so many of you have loved and appreciated our restaurant!
In fact, the outpouring of support has been so great, and the demand for reservations for this week has been so overwhelming, that we filled our reservation book for this week in a matter of hours. Because our waitlist for reservations was so long, and we want to be able to accommodate everyone, we decided to open up reservations for next Friday and Saturday (Oct. 4 & 5) as well, and reservations for next Friday Oct. 4 filled up almost immediately. As of this post, we have some availability left for next Saturday Oct. 5, so please make a reservation as soon as possible to secure a table.
For anyone that was unable to grab a reservation, our bar will be made available to walk ins on a first come-first serve basis. Because of the high demand for seating and the limited number of seats we have at the bar, any guests planning to walk in should expect to wait, and we will do our absolute best to fit everyone in.
For those of you who are unable to visit us this week or next, on Friday October 11th we will be hosting our first Irenia Supper Club dinner. You can call or email to make reservations for the supper club now. Menu and details will be announced soon!
Finally we want to let everyone know that for as long as we can we will be accepting whole ube pie orders and party tray orders. Any pie or party tray orders must be made at least a week in advance. Click HERE for more details on pie and party tray orders.
Please continue to check our Instagram and website for updates, and thanks again to everyone for the support!
- Chef Ryan & Sarah
After much thought, we have decided that this will be the last year of Irenia in its current form. It’s not an exaggeration to say that this was the most heart wrenching decision we’ve ever had to make. We love owning this restaurant, working with our employees, and providing our guests with the best hospitality we know how to give. What we came to realize though was that the up and down nature of the business and the stress and pressure attached to it began to negatively impact the quality of our lives as well as the lives of our families. Ultimately, the risks were no longer outweighing the rewards.
So Thursday, Friday, and Saturday of this week will be the last 3 days of normal service at Irenia, where we will be running a slightly trimmed down version of our current dinner menu. We hope this gives all of you a chance to enjoy our restaurant one more time as you’ve come to know it, or if you’ve never been, one last chance to come check us out. (We will be taking reservations for each of these days, so we highly recommend that you call or email us to make one if you want to come in.)
After this week, Sarah and I will be hosting a series of Irenia Supper Club dinners in the remaining time we have the restaurant space to pay homage to the popup dinners that started it all. I will be preparing all the food and Sarah will be taking care of all the service in an effort to recreate the intimate dining experience we loved creating all those years ago. The prix fixe menu will change every week and will feature dishes that never made it to the restaurant menu, weren’t right for the menu, or never materialized past being a note in my menu notebook. We hope to see many of you at Irenia Supper Club!
And with that, we would like to thank our employees past and present for all their hard work, dedication, and help in making our dream of operating our own restaurant come true. We were nothing without all of you. Thank you to our friends and family for all their love and support, especially my parents and my uncle for believing in me enough to become my business partners. We appreciate you guys and everyone else who helped us along the way, as well as those who came and dined at the restaurant. Thank you to our landlords Joe and Donna for taking a chance on us and doing everything in your power to help us succeed, we truly couldn’t have come this far without you. Finally, we want to thank our customers for seeking us out and trusting us to provide you with a special dining experience. To our devoted regular customers, we reserve a special thank you for the enthusiasm you all had for our restaurant. Your loyal patronage, encouragement, and free advertising were crucial to our success. Many of you became our good friends, but all of you will forever hold a special place in our hearts for loving our restaurant with all of yours.
It’s been almost five years since Sarah and I started Irenia Supper Club, and almost four since we opened Irenia Restaurant. It has been a journey filled with tremendous highs, crushing lows, and everything you could imagine in between. Owning a restaurant is physically, financially, mentally and emotionally draining. It’s probably one of the most difficult things we have ever done. But in the last five years we were able to achieve things we never could have imagined and formed friendships and memories we will never forget, and for that we are grateful.