Inspired by the elegance of Mykonos, the boldness of Dubai, and the energy of Saint-Tropez, GAIA Supperclub is more than a restaurant—it’s a passport to the world. Located in the heart of Washington, DC, co-owner Mele Melton and her partners have fused global fine dining with immersive entertainment. Guests experience a transportive space designed with emerald green and golden-brown hues with plush banquette seating in a musical atmosphere that blurs the line between supper and nightlife. Every detail from the garnish to the glassware, is curated to craft an evening that feels intimate, indulgent, and unforgettable with a spectacular menu that fuses Latin and Mediterranean cuisine.
Holding an MBA in International Business with a successful career in finance that included managing a $13 billion portfolio at Bank of America, Melton’s leadership moved into entrepreneurship and hospitality. Always believing that people crave food and meaningful moments, Melton and her business partners are delivering on both with every dish, every performance, and every conversation. Below are highlights of her vision and what comes next.
With a menu that fuses Latin and Mediterranean cuisine, what are some of your most popular menu items?
Our menu, curated by the brilliant Chef Sammy Davis, celebrates soulful creativity through bold, Mediterranean-Latin fusion. Guest favorites include our Salmon Lollipops—honey-glazed and pepper crusted with tzatziki—alongside our Grilled Lamb Racks with basil, Dijon, and curry, and Crispy Calamari served with sweet peppers and chipotle aioli. Our showstopper would be the 2½-pound Tomahawk Ribeye with truffle butter, chimichurri, and tiger sauce—it’s both luxurious and comforting. And my personal favorite is the Whole Branzino. Grilled and finished with Latin tomato sauce and roasted peppers, this dish perfectly reflects GAIA’s essence: refined, soulful, and globally inspired.
Are any recipes from your family kitchen growing up? In what ways have you brought your heritage to your menu and ambience with traditional or modern-day twists?
Growing up in an Ethiopian household—East African by heritage, global by upbringing—our kitchen was always full of fragrant spices, slow-simmered stews, and vibrant conversation and many of the recipes have the same familiar tastes. At GAIA, the culinary roots of myself, Chef Sammy, and my partners Wayne, Tony, and Johannes appear in subtle but powerful ways: in the layering of flavors and textures, the warmth in our hospitality, and the use of spice as both memory and innovation.
How often do you have entertainment and what type of music is played?
GAIA is where dinner transforms into celebration. We feature live performances 3–4 nights a week—dancers, musicians, DJs, and cultural artists who reflect the global influences of our menu and brand. From Afro-Latin house to curated international DJ sets, our entertainment is designed to energize, inspire and transport to become the heartbeat of the evening.
What role has social media played in your awareness-building, customer engagement, and growth?
Social media has been essential for us in building community, sharing visuals, and telling our brand story, showcasing our team, highlighting our guests, and giving everyone a look behind the curtain. In a space that’s equal parts experience and aesthetic, social media helps bridge the digital and physical worlds in a seamless, engaging way.
What is next for GAIA Supperclub?
We’re developing a spirited calendar of chef collaborations, culturally themed supper nights, and immersive pop-up experiences. One of our most exciting near-term projects is activating our 2,000-square-foot patio—an expansive space that will allow us to elevate the guest experience with open-air dining and outdoor events. While we remain laser-focused on delivering excellence at our flagship location, we’re also exploring thoughtful expansion opportunities in other U.S. cities—and potentially internationally.
What are your biggest tips for aspiring restaurateurs?
Know your why, know your numbers, and know your people. Hospitality isn’t just about food—it’s about making people feel seen, valued, and celebrated. Learn from every industry. Surround yourself with collaborators who elevate your vision. My partners and I share aligned values, which is why this venture works so well. Stay humble, stay hungry, and always put your guests first.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
