A noodle bowl and fixins
The dining scene is getting more diverse with the addition of more pop-ups, restaurant concepts that take over other eateries or spaces for a short amount of time in an effort to wow our senses. And we've got three coming up within the next few weeks. Here's a quick run-through of each:
: Marcos Cervantes and Alex Paredes, who work at Liberty Bar as a server and sous chef, respectively, launched Gallo/Toro last Sunday inside Lupita's Mexican Seafood
(101 Carson). The pop-up features an a la carte menu broken down into three courses. Although, the menu might change, the first course for its inaugural service included choice of tomato tartar, chile ancho rub smoked salmon or Mayan hummus, made with sunflower seeds, pumpkin seeds, roasted habanero and tomato. The second course featured choice of Serrano bisque, chile negro risotto pork chop or requeson ravioli. Prices vary from $6-$13. They'll continue the BYOB, pop-up Sundays and Mondays from 6 to 11 p.m.
: A joint project by Winnie Mak and Lorenzo Morales of Tuk Tuk Tap Room and formerly of Arcade Midtown Kitchen, The Experiment will host a themed pop-up dinner at 2809 North St. Mary's on February 22. The first, themed Oz + Floyd for their groovy ties so, of course, the dinner will feature classic rock (think Led Zeppelin, Pink Floyd Queen), and the a la carte menu will be a play on chef Lorenzo's parent's childhood. Email email@example.com
: A Southeast Asian pop-up concept via Arcade sous chefs Kane Sorrells and Jerald Head, Tim Doi will host its second dinner ever on Sunday, February 8 inside 2809 N St. Mary's. The duo will limit seating to 12 guests and feature a multi-course family-style affair complete with cocktails (like a lemongrass hot toddy). Tickets, $80, can be purchased by calling emailing KWSorrells@gmail.com
or calling (210) 620-1185.