permanent home at Trois Mec, pop-ups will never wane. Here are three taking place this week worth checking out.
Mexikosher chef Katsuji Tanabe teams up with chef Carmen Ruiz de Huidobro, whose Espanolita Foods stand is a fixture at the Studio City Farmers Market, for Esto Es Realmente Real No Es Un Pop Up (This Is Really, Really Not a Pop Up) tonight, Tuesday, June 18. The 14-course kosher menu will feature gazpacho, croquetas de bacalo, tortilla de patatas, paella and more, plus unlimited sangria and Spanish wine. $90 per person. Seating is extremely limited; buy tickets here (8832 W. Pico Blvd.; 310-271-0900).
This weekend at This Is Not a Pop Up, which is, of course, really, really a pop-up, chefs Gavin Mills and Bruce Kalman are using a whole heritage breed Duroc pig for a six-course menu. Mills recently left his brief stint at Tavern (after leaving Wood & Vine) to create his own line of charcuterie and cured meats, and Kalman is now making pickles for his own company, Bruce's Prime Pickle Co., after time at The Churchill. The menu will feature pork, pickles and pasta (one of Kalman's specialties). Thursday through Sunday, June 21-23; $50 per person (7080 Hollywood Blvd.).
And on Sunday, June 23, Dave Evans from Dave's Chillin and Grillin' sandwich shop will show off some of his East Coast seafood specialties (Evans worked for McCormick & Schmick's in Boston for years before opening his Northeast LA shop) during the wine tasting at Eagle Rock's Colorado Wine Co. Look for lobster rolls, clam chowder, crab cakes and more from a pop-up truck parked in front of the store from 2-8 PM (2305 Colorado Blvd.; 323-478-1985).