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December 4, 2023

We are thrilled to announce our Tessellate dinner series is back for Fall 2023. This is our idea of a modern day supper club. Collaborating with talented chefs from diverse backgrounds, we have curated distinctive menus coupled with Fair Isle beers. December 4th will be the second in the dinner series, hosted by Chef Boby Pradachith of Amone.

Boby Pradachith is a nationally-recognized Lao-American chef currently based in Seattle, Washington. He is the Chef, Director of Operations, and Co-Owner of Thip Khao, Hanumanh, and Padaek and has appeared on Zagat’s National 30 Under 30 list, Eater’s Young Guns list, and Washingtonian Magazine’s The New Wave.

Under Boby’s leadership Thip Khao has received notable accolades, including a 2 ½ star review from The Washington Post; being named one of Top 50 Best New Restaurants of 2015 by Bon Appetit; being featured on The New York Times Restaurants List; and being included as a Bib Gourmand selection of Washington D.C.’s Michelin Guide every year since 2016.

In 2019 Boby and his family opened Hanumanh, a bar-forward concept centered on the drinking culture in Laos, with creative variations on classic tiki-based cocktails and Lao drinking-centeredstreet food. In less than one year, Hanumanh was awarded a 3-star review from The Washington Post, was named one of GQ’s best new restaurants, and was listed as a Washington D.C. Michelin Guide Bib Gourmand restaurant.

Born and raised in the Northern Virginia & DC area by Lao immigrant parents, Boby has used food and his cooking as a way to express and connect with his family’s cultural heritage. While his parents opened their first restaurant, Padaek, in 2010, Boby focused on learning the basic craft of cooking in culinary arts classes in high school, and later enrolled at The Culinary Institute of America, graduating with a Bachelor of Arts in 2014.

In addition to co-owning and operating three restaurants, Bobby has cooked at Buddakan NYC, at Toki Underground DC, and at Minibar by Jose Andres. In 2020, Boby joined the sustainable food company Phil’s Finest as a Culinary Partner, developing the first known Lao product in the U.S. market, the Lao Curry Carrot Beef mix.

Boby’s mission as a chef has always been to create a Lao concept from a first-generation Asian-American perspective. And as a tireless promoter of Lao culinary traditions, this is another step towards continuing the Lao Food Movement. Follow him on his journey at @bobywithoneb and keep your eyes open for future pop ups, collaborations, supper clubs, private dinners, private cheffing, and more.

At checkout, please let us know if you have any allergies or dietary preferences, but note that we cannot accommodate vegan, allium, capsicum, fish sauce allergies/substitutions.

Tickets Available Here