There are dinners, and then there are experiences that feel like a full-circle moment. On May 14, 2026, Fat Ox hosts the third chapter of its celebrated Four Top dinner series with a special “Homecoming Edition,” a one-night-only culinary event rooted in reunion.
This exclusive evening brings together an impressive lineup of chefs whose shared history runs deep. Rochelle Daniel and Steven “Chops” Smith return to the restaurant they helped open alongside Matt Carter more than a decade ago, reuniting in the kitchen for a collaborative five-course tasting menu.
They’re joined by longtime collaborator Cory Oppold, with a pastry finale by Tammie Coe and Fat Ox’s own Lisa Graf. Together, the group will craft a menu that balances refined technique with seasonal flavors, each dish reflecting an individual point of view while honoring a shared culinary foundation.
The evening begins with Chef Rochelle’s opener: Tuna Stroopwafel with foie parfait, barley caramel and onion blossoms. Chef Matt Carter follows with a spring-inspired cappelletti featuring charred sweet corn, jalapeño pepperonata and spring onion.
Chef “Chops” Smith then delivers a richly layered Chilean seabass with oxtail marmalade, goose liver velouté, smoked trout roe and panisse, while Chef Cory Oppold’s poussin draws on scarpariello influences with sausage, fennel and peppadew pepper. Carter returns for the final course: a Manhattan cut prime beef with black garlic and mushroom au poivre.
The Four Top series is built on a simple idea: four chefs, four seasons and four one-night-only dinners throughout the year. Each installment explores seasonal ingredients through a modern, elevated lens. At $165 per person, with optional beverage pairings available, the “Homecoming Edition” is as much about storytelling as it is about flavor. Learn more at ilovefatox.com.
