Adam and Keith Gertler will cook four courses as a preview and test-run of their planned restaurant, with local beer-pairings.
Miles Thompson brings his pop-up out of the apartment in anticipation of his own restaurant.
One Adam will be on drink duty, the other Adam on the grill.
The chef is sneak-previewing dishes for Superba Snack bar for the public.
A roster of five bartenders is so far scheduled to focus on a different brand or spirit each month.
DFC Tacos will serve fried chicken tacos on a black sesame tortilla and Guinness-smoked brisket.
The Wirtshaus chef will first prepare a "head to tail fin" menu of sustainable seafood.
Teenaged Flynn McGarry already has a cookbook, a New Yorker profile, and ambitions with Grant Achatz at Next.
The two-day Italian pop-up welcomes the public for unlimited tastings over five hours on Tuesday.
"I'm gonna cook the way I used to when I started. No rules. It's like a workshop."
The menu combines traditional techniques with country comfort, as in a brandade of gold potatoes with soft egg.
Evan Kleiman's departed restaurant will pop-up for one night at Jet Tila's new nightlife venue.
The chef is known for his foie gras croque and foie-filled beignets.
"I don't know where you come from but in my world if Mike D steps to me, I listen" the chef explains.
The former LudoBites sous is tag-teaming your palate with Adam Horton.
The two chefs are popping up over Easter weekend at Gonpachi to serve five brunch courses.
Though we've never had foie gras blueberry pancakes in the morning anyway.
The 35,000 member-strong union promises to put its weight behind keep medical marijuana dispensaries open.
Lazy Ox's Kevin Lee is endowing the restaurant with some new small plates.