Jamaica Plain, Boston, MA | Italian Restaurant | Supper Club Subscription

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Key Results

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• Scaled from 25 to roughly 50 orders a month, now consistently selling out with a waitlist
• Full staff benefits, including 401(k), health insurance, and MBTA passes for a 15-person team
• Table22 handling billing and logistics, freeing Chef Luke to focus on the food and the letter that comes with it

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A neighborhood trattoria built on intention

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Claire Makley and Chef Luke Fetbroth opened Tonino on Centre Street in Jamaica Plain in October 2022. They named it after Osteria da Tonino, a tiny family-run spot in Naples that stuck with them long after a trip to Italy. With scratch-made pasta, pan pizza, and a wine list built around Italy, Tonino has since landed on nearly every Boston best-of list, and Fetbroth was named a 2026 James Beard Award semifinalist for Best Chef: Northeast.

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"I would say our main core value is intention," Fetbroth says. "Every single ingredient we work with, every single procedure that we have, putting intention behind it, putting thought, love, care into every step we take with everything we do." In the dining room, that means reading each table and adjusting, night after night, guest by guest.

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The line he wouldn’t cross

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Tonino's dining room seats a small crowd, and only so many people can get through the door on a given night. That alone left demand on the table. But the bigger constraint was one Fetbroth had set for himself: Tonino does not sell pasta to go.

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"I will never put pasta cooked in a box," he says. "That breaks my heart." For a chef whose reputation rests on pasta finished and served the moment it's ready, packaging a cooked dish for delivery meant handing over something that he could no longer stand behind.

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That left a real opportunity on the table: how to get the Tonino experience into more homes without ever compromising the thing that made it Tonino in the first place.

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A subscription built for the stove

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The answer was the Tonino Supper Club, built with Table22. Instead of shipping finished pasta, Tonino sends members the ingredients and the instructions to finish the dish themselves, cooked and eaten within minutes of coming off the stove, the way it's meant to be.

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Each month's edition centers on menus that are often created exclusively for the club. Membership runs as an ongoing subscription with options for Dinner for 2 or 4, with the club currently sold-out and running a waitlist.

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Every box also comes with a letter, handwritten by Fetbroth or a member of his team, explaining what's inside and why they cooked it that month. To be honest, it wasn't love at first draft, but has since grown into a good creative outlet:

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"In the beginning, it felt like, oh, we got to write the letter for the kit," he says. "And then it started becoming something actually fun and a fun way to talk with our guests, another level of creativity that I didn't expect."

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Table22 runs the subscription itself: billing, member communications, and the logistics of getting orders out the door. That leaves Fetbroth and his kitchen to do the cooking and creating they’d rather be spending their time on.

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What the club pays for

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Most Supper Club members are regulars, which means Fetbroth gets an active feedback loop on his at-home menus. Members will come in for dinner a few nights after that month's delivery and tell him, in person, how it turned out.

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"You don't know if they've cooked it properly, you don't know if they've reheated it or if it even translated properly," he says. "So when they're optimistic and excited and happy with the turnout, that is always really nice."

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Meanwhile, the revenue from the club has created opportunities Fetbroth is rightfully proud of: with a staff of fifteen, Tonino now offers 401(k) matching, health insurance, and monthly MBTA passes, benefits that are rare at a restaurant this size.

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"This was a way to say we can afford it," he says. And since he’s simultaneously been managing a sold-out dining room night after night, he credits the partnership team at Table22 with keeping the club program running smoothly for over two and a half years straight. 

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Start small, then build

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Fetbroth's advice to a fellow operator considering a club is clear: walk before you run. Tonino started at 25 orders a month and built up gradually to around 50.

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"You got to think about your refrigeration space, you have to think about proper cooking and cooling with that amount," he says. "So start out small and then go a little bit bigger."
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Table22 was there to support growth on a schedule that worked best for the Tonino team, providing logistical infrastructure, advice, and flexibility as needed. And when you’re a restaurant whose reservations literally sell out in minutes, it’s essential to find a partner that can keep pace.

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Our platform, your kitchen. Welcome to the Club.