A few moments for the weekend ahead, stories that remind us to slow down, pour something good, and take note of the details that make a table, a meal, or a moment feel alive. SOFIM is where taste, culture, and hospitality come together. Let’s get into it.

CURATION & DESIGN__________

FARM IS TABLE

At Treiber Farms, the idea of “farm to table” became literal. The land itself turned into the dining room, a long earthen table rising from the soil, seats carved into the ground, wildflowers growing at its center.

Chef Caroline Hahm prepared a multi-course menu sourced almost entirely from the farm, each dish expressing the textures and flavors of the soil it came from. Artist Peter Treiber Jr. reimagined farm tools as serving pieces, blurring the line between raw earth and refined craft. The evening unfolded quietly, thoughtful, and unmistakably grounded in its surroundings.

INGREDIENTS__________

LOW ABV FOR ANY DAY OF THE WEEK

With the season of long dinners and late nights setting in, we found a wine made for lingering conversations and light mornings after. Future Château crafts low-ABV wines (just 5%) that carry the ritual of a pour without the weight of one.

Each bottle feels intentional, easy to reach for midweek yet thoughtful enough to open at a dinner that stretches past dessert. Familiar but curious, it’s wine for how we live now: slow, social, present.

Explore their selection here.

ART__________

FRAMED TASTE

Osteria Renata’s signature Lobster Spaghetti just found a new form, this time on the wall. In collaboration with Food For Everyone, artist Piero translated the dish into a vivid print that captures its boldness and movement.

For every print sold, ten meals are donated through SecondBite, extending its warmth beyond the table. Art with appetite. Design with intention. The dish, translated into form.

PLAYLIST__________

LARGE PROFESSOR AT 214 MULBERRY

This weeks playlist comes from the Large Professor’s set at Aimé Leon Dore’s New York flagship. Enjoy!

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