7/12/2013 11:35:00 AM

Whisk Pop-up Searching for Six-Month "Incubator" Locations

What’s the whole point of a pop-up restaurant? That it doesn’t stay put. So even as the owners of Whisk search for a brick and mortar location, the next phase for the pop-up culinary concept is to find a series of short-term “incubator” locations.

Owners Phillip Kruta and Jeremy Kean, Zagat 30 Under 30 honorees, plan to hop throughout city neighborhoods by setting up shop (or rather, kitchen) for six months at a time before moving on to the next spot. Six-month stints? For a pop-up restaurant, that’s commitment.

In the meanwhile, fans of the inventive duo have a few new dinners to look forward to: starting tonight at 7:30 PM, when Whisk will hold a five-course dinner with wine pairings (selected by the staff of the Jamaica Plain shop Streetcar). It’s pescetarian, featuring same-day catch from George’s Bank. And on July 19, Whisk will hold a dinner with a still-undisclosed theme at the Boston Winery. Tickets are $100 (available here) and help support Whisk’s student chefs, who are learning the ropes of the kitchen through a transitional employment program that takes them from correctional facilities to a culinary career.


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