By MEGAN GIBSON

New York City may not seem like the ideal place to open your home to total strangers, yet Kara Masi does it about twice a month. She even feeds them.

For the past two years, Masi has been hosting the Ted Allen and Amy Sedaris Supper Club (the name is merely inspired by the celebrities, as they don’t actually have any affiliation) where she cooks for the eight or so guests who fill the dining room in her Fort Greene apartment.

Supper clubs are a trend that has been taking place for a while, though people might not be openly talking about them.  A sort of modern take on the speakeasy, supper clubs (also known as guerrilla or underground restaurants) are characteristically covert.  While there are a few different types, the majority of the clubs require an e-mail query from an interested diner, who then waits for an invitation, which includes the location of the event, often held in someone’s home.

For Masi, guests are usually a mix of friends and strangers, people who’ve heard of the club from her Web site.  She alerts people to a date, provides a menu and a recommended price and people can make reservations online. On October 29 she held a dinner in time for Halloween, informing guests about a week prior.

Cathy Erway, author of the blog Not Eating Out in New York, wrote in a post in April that city regulations, such as business licenses and health codes, are why “most supper clubs call their dinner prices ‘contributions,’ and operate on a somewhat hush-hush level.” While not all clubs operate the same way, many have a “recommended fee,”—about $30 or $40—that covers the cost of food and beverages yet isn’t meant to turn a profit.

Masi has always loved to cook and after admitting to her friends that she couldn’t afford to always prepare them the meals she wanted, they quickly offered to pay. As a result, the supper club was born.  “It’s fun to be able to try out new recipes and cook really great food for other people,” she said.

Thursday evening’s event had a Halloween theme, with guests dressing in costume and the “creepy” inspired menu.  The guest chef, Scott Gold, was dressed as a pirate and Masi was decked out in a retro-print dress and an Afro wig that added at least two inches to her petite stature. Gold, a food writer and author of “The Shameless Carnivore”, is a close friend of Masi’s and he had created the menu on the theme of brains and bones.

The six-course meal, which cost $40, included Zombie Brains (pan-friend calf brains served with a bloody mary sauce and lemon aioli), Skeleton Bones  (roasted bone marrow with parsley salad) and Creature from the Black Lagoon (grilled calamari over squid ink linguine).  Dessert was, of course, Devil’s Food Cake.

Redrum punch was the cocktail of choice, a potent and sweet concoction, meant to take the edge off.  “The best idea anyone running a supper club ever had was to start off with a really strong drink cocktail and get your guests nice and hammered,” said Gold. “’Cause then they love the food no matter what,” Masi chimed in.

Liquid courage seemed to be needed by some of the guests, nervous about the meal.  Eliana Menzin confessed that she didn’t eat red meat or poultry and wasn’t keen on the notion of calf’s brains. A private primary schoolteacher, Menzin heard of the club through word of mouth and looked it up online.  Although hesitant about the meal, she didn’t regret coming.  Dressed as an International Woman of Mystery, in an all-black costume with an electric blue wig and a Mardi gras mask, Menzin was into the spirit of the event. “Everyone’s really friendly,” she said. “It’s great.”

Dressed in a flapper girl costume, Marisa Malone commended the meal.  An actress from Brooklyn, she also heard of the club through friends and especially loved the bone marrow.  Moreover, the meal as a whole, she said, “hit all the high notes.”

Despite some trepidation, almost all of the guests tried all of the courses and the chefs were granted rave reviews.

At the end of the night, after the last bone had been scraped clean and the last drop of Redrum had been downed, Masi reflected on the stacks of dirty dishes on the counter. “I loved that everyone loved the food, that’s always my favorite part,” she said.

Masi admitted that her menus usually consist of more traditional fare, such as steak and fish.  However, she likes to experiment. “I don’t feel though that after this experience, I feel converted to having unusual food on my menus.  But I think it was a nice special occasion.”