pop-up restaurants


Catching up with Antonia Lofaso + Fabio Viviani at Top Chef Kitchen by Bravo

This week at Top Chef Kitchen by Bravo in New York City, Top Chef alums Antonia Lofaso and Fabio Viviani are the featured chefs at the one-of-a-kind, four-course dining experience from Bravo’s Emmy®- and James Beard Award-winning television series, Top Chef. Viviani has two restaurants in Los Angeles, is opening a new restaurant in Chicago, and is [...]

How Do You Open a Restaurant in Manhattan? Practice, Practice, Practice.

Opening a restaurant anywhere takes a lot of, well, everything, really. Talent. Vision. Faith. Blood, sweat, and tears. And, oh yes, money. Opening a restaurant in the dining mecca that is Manhattan takes a lot more of all these things. Thankfully, for us diners, there are lots of folks who want to do it, despite [...]

An Open Apology to Ludo and Krissy Lefebvre + LudoBites Lovers, from OpenTable

If you don’t know what LudoBites is, well, you should. It’s a dining sensation that’s single-handedly sweeping the City of Angels. A pop-up restaurant executed in sheer guerilla style by renowned chef Ludo Lefebvre and his wife/partner in culinary crime Krissy (aka FrenchChefWife), LudoBites has become the hottest, tastiest ticket in Los Angeles. As you [...]

Status Salads; Meaningless Restaurant Concepts; and Other Trends in Dining

* Some upscale Manhattan restaurants, including 21 Club, The Four Seasons, Fred’s at Barney’s, and Michael’s, serve upscale “status” salads at upscale prices. [NY Post] * Eater is calling for an end to certain restaurant concept trends, decrying them as meaningless. [Eater] * San Francisco Chronicle scribe Michael Bauer ponders whether non-restaurants are justified in [...]

Trendspotting: Foraging for Food; Mixology with Meals; Pigs; Pop Rocks; Pop-Up Restaurants; Sharks; Sustainable Restaurants, and More

In food-related news from the blogosphere and your favorite food sections… * Forget singing for your supper; it’s all about searching for it these days, thanks to a renewed interest in foraged ingredients. I don’t mind the practice, but this word is beginning to crop up on menus everywhere and it’s driving me a bit [...]