For those who thought the whole restaurant pop-up concept would go the way of the cupcake–or would that be the cronut?–think again. There are three currently about to flare, this time by chefs who already have restaurants or facscimiles thereof, so you can say they are starting a new, reverse trend from perma to pop. The first is Dena Marino’s MC Kitchen Miami Heat Pop Up at the pricest seats in the AAA; then there’s Michael Jacobs’ Sliders inside the 30-seat Hidden Kitchen at the Miami Beach Imperial House condominium at 5255 Collins Avenue; and last, but not least, Michelle Bernstein’s Michy’s Miami Beach Pop Up Art Basel. The original pop-up of all pop-ups, Phuc Yea! is trying to get funding, incidentally, to become a permanent fixture. Eating House Miami popped and exploded as a perma-fixture on the restaurant scene. So who’s next to pop? Who knows?
In the meantime, Marino, a rabid Miami Heat fan, will be serving the swankiest in the exorbitantly priced Flagship seats during three pop-up events on November 9, January 23 and April 6th. Here’s some of her menu:
Artichoke Heart Bruschetta
farm poached egg, shaved truffles, creamy parmigiano fonduta
Heritage Breed Poulet Rouge
Baby roasted root vegetables, meyer lemon pan jus
Parmigiano Reggiano Cavatelli
vine ripened tomato sauce
stone oven roasted eggplant caponata, celery, pinenuts, tomato conserva, balsamic vinaigrette
Jacobs launches Sliders, a “one to two month pop-up concept” on Wednesday, November 6 with an official grand opening on Sunday the 10th. Sliders, we’re told, “will feature a frequently changing chalkboard menu of six to 12 affordable creations from Jacobs, along with guest sliders from chef friends who have done, or will be doing, a stint at his underground private dining affair, The Hidden Kitchen Workshop.”
The huge list of sliders at, er Sliders includes:
Lunch and dinner sliders ($3-$9) include revolving choices such as a brined, smoked and pulled pork shoulder Banh mi with kimchee slaw and garlic aioli; three cheese mac & cheese croquet with smoked brisket ends on a brioche bun; crispy shrimp po’ boy with house-pickled cucumbers and homemade remoulade; Certified Angus Beef with melted gruyere, tomato jam, grilled onions and butter lettuce; a ground turkey patty with avocado puree; Colombian-inspired mini hot dogs, topped with crispy potato sticks and a choice of house made sauces including aji panca amarillo crema, wasabi aioli and/or Sriracha mayo; corned beef on rye with sauerkraut and Jacob’s Thousand Island dressing; New England-inspired lobster roll on buttered bun. and the handmade crab cake with last of the fall corn and leek mock choux; crispy eggplant parmesan with fresh mozzarella; yin and yang hummus – a duo of black bean and chickpea hummus with ripe tomatoes and avocado on pita; and the BLT&M – basil, lettuce, tomato and fresh mozzarella.
Guest Sliders will feature alligator and rabbit sausage on house made brioche with bacon jam and horseradish white cheddar cheese from chef Jouvens Jean of Pierre’s at Morada Bay; the Persian khoresh slider of stewed beef in lemon-fused tomato sauce with grilled eggplant, cucumber-mint yogurt and tomato relish from Maude Eaton and Sara Liss’s Saffron Supper Club; and the pulled pork spoon bread slider from chef Kris Wessel. Future guest sliders include the soon-to-open L’echon Brasserie chef Jose Mendin’s Pan con L’echon – suckling pig, mojo aioli, pickled onions; and Chris Bosh’s personal chef Fitzgerald Dodd’s blackened shrimp with red onion marmalade and Creole mustard, among others.
Sliders will also be doing boozy Saturday and Sunday brunches. On that menu:
$20 unlimited mimosas, along with choices ($4-$8) including potato latke with smoked salmon, poached egg and house made crème fraiche; duck & waffles – duck confit drizzled and spicy kimchee maple syrup sandwiched between two mini-waffles; a Monte Cristo-style roasted turkey, ham and cheese on Challah toast; smoked salmon & waffles – smoked salmon, quail egg and homemade crème fraiche; farm fresh xl egg or egg whites with turkey sausage, Swiss cheese and a brioche bun; a brined, smoked and pulled pork Banh mi with kimchee slaw, garlic aioli and a fried egg; and the BLT&M – basil, romaine heart, plum tomato and fresh mozzarella.
Hours of operation:
Monday through Friday from 11:30 a.m. – 2:30 p.m., Monday through Saturday from 5:30 p.m. – 11:00 p.m. and Saturday and Sunday brunch from 11:00 a.m. – 4:00 p.m.