'pop ups' on Serious Eats

Seriously Original Noodles at Yuji Ramen

We watched, literally on the edges of our seats as Yuji lit up his blowtorch and pointed the blue flame towards a tray full of mussel shells. The shells crackled and spit briefly, their edges glowing, remnants of their beards flying up in the air as red embers caught in the updraft of smoke. Yuji transferred the mussel shells to miniature French presses, added a handful of smoked shaved bonito flakes, then ladled in a clear broth and placed the pitchers in front of us on the table. This was the last course in one of the most remarkable ramen-based meals I've ever had. And I had it at a lunch counter. Inside a Whole Foods. Weird. More

Paul Qui: Dinner At City Grit (And Details On His New Restaurant)

NYC's City Grit a "culinary salon" in an old Nolita schoolhouse—hosts a new series of dinners every week. And increasingly, they've been bringing in guest chefs from around the country to cook. This week? Paul Qui, James Beard Best Chef Southeast winner, executive chef at Uchiko, founder of the East Side King trucks, and Top Chef Texas victor. Come take a look behind the scenes at what he's serving (and hear a bit about his new Austin restaurant). More

Super (Duper) Market: This Weekend in NYC

These days, there are any number of venues to see New York's small artisan purveyors: Smorgasburg, Hester Street Fair, maybe DeKalb or New Amsterdam Market. (Not to mention small retail shops like Bklyn Larder or Nolita Mart.) But Super (Duper) Market, put together by Paper magazine, not only has an excellent selection of NYC vendors, but a handful of great West Coast folk, as well. Here's a look at the vendors, people, and products. More

First Look: Pop-Up Ice Cream Shop at David Burke's Primehouse

Though they normally preside over dry-aged rib eyes, Himalayan salt rocks, and whipped potatoes, it turns out the chefs at David Burke's Primehouse have a pretty serious sweet tooth. Lucky for the general public, they're going to be indulging these sugary impulses every Friday during the summer from 3 to 5 PM from a pop-up ice cream counter. Though it was a brisk—scratch that, chilly—50-something degrees on the first Friday in May, we were there to check out the offerings. More

Le Cirque Pops Up on the LES

If Le Cirque has always felt a little too frou-frou-fancy, but you still want an excuse to experience it, "The Feast: L.E.S. Cirque" pop-up kicked off last night and will spend the next three nights hosting dinners inside the Hotel on Rivington. Le Cirque's executive chef Craig Hopson is heading downtown and wants the menu to be a little more "downtown," too. What exactly does that mean? Cocktail pairings with three-course meals, where one ingredient is spotlighted each night. (It also means more Katy Perry playing in the rooftop penthouse-turned-event-space.) Check out our lobster dinner last night. More

Heading to the Cape? Stop For Big Gay Ice Cream!

All summer Will Gilson, chef at Cambridge's Garden at the Cellar (one of my favorites in the neighborhood) is cooking at a pop-up restaurant at Adrian's out in North Truro, Massachusetts. That's special enough on its own, but if you get there on August 19, you're in for an extra special treat as our buddies at the Big Gay Ice Cream Truck will be by, serving their signature creations from 1 p.m. until they run out out of a pop-up Ice Cream Shoppe. More

First Look: 'Top Chef' Contestant Leah Cohen's Preview Dinners at LTO

Leah Cohen is known to New Yorkers as the former executive chef at Centro Vinoteca, and to the rest of the nation as a runner-up on Season 5 of Top Chef. She spent the last year cooking, eating, and trekking around Southeast Asia (and keeping a travel blog) and now returns to New York to open a Gramercy restaurant that showcases "the bold flavors of Asian street food." But in the meantime, she's previewing the menu of that restaurant at LTO, the semi-permanent Chinatown establishment that opened earlier this year as a space for chefs to rotate through in a series of one-week pop-up stints. More

The Final JBF LTD Pop-Up from David Kinch and John Paul Carmona of Manresa

JBF LTD's 27 days of programming at Chelsea Market wraps up this Saturday, May 14th, and those who were lucky enough to snag tickets to the last three evenings of special dinners at the James Beard Foundation's pop-up will be treated to French and Catalan-inspired four-course prix-fixe meals prepared by David Kinch and John Paul Carmona of Manresa in Los Gatos, CA. Yesterday we were fortunate to be invited to one of the first seatings, where we dined on an amazingly tender abalone salad, succulent crisp-skinned suckling porcelet with creamy goat whey polenta, and a fresh, garden green gazpacho. More

Telepan Tribeca: A Pop-Up That Should Stay Up

Why did super-chef Bill Telepan open his Tribeca pop-up when his eponymous Upper West Side restaurant has already become the go-to spot for serious food at reasonable prices? His answer: "Because it's so much fun. We get to use stuff from farmers we don't normally get to use. And because the overhead is so low, we get to spend most of the money on the food we put on the plate." More

First Look: James Beard Foundation Pop-up in Chelsea Market

If you can't score a seat at the James Beard House, here's your chance. Sorta. The Beard foundation just launched a pop-up restaurant/lounge deal yesterday in Chelsea Market at the Ninth Avenue entrance (in the old 202 space between 15th and 16th Streets). Until May 14, you can book reservations for special dinners with visiting chefs like Laurent Gras and the dudes from Animal in Los Angeles, Jon Shook and Vinny Dotolo. More

Flex Donuts: Pop-up Doughnut Shop at Grand Central

What adds to the anticipation of getting pastry chef Zac Young's Flex Donuts is watching him hold a large pastry bag and inject small, round doughnuts with filling. Young, who is executive pastry chef at Flex Mussels and a former contestant of Top Chef Just Desserts, is selling his doughnuts ($1.50) for two weeks in the takeout section of Zocalo in the Lowel Level Dining Concourse at Grand Central Terminal. Young offers five flavors: salted cajeta (caramelized goat's milk), tequila-lime, raspberry, spiced chocolate, and cinnamon sugar. More

Dorie Greenspan, Now Baking For You

Dorie's chocolate-dipped Linzer hearts. Some great news for New Yorkers: Veteran cookbook author and former SE contributor Dorie Greenspan will be baking for you. She and her son Josh will open a pop-up bakery called Cookie Bar from February 8-13,... More

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