Starting at 4:00 P.M. today, your slim chance of getting a spot at L.A.'s most sought-after pop-up is here.
The Japanese crepe empire will only be here for eleven days before heading east.
The rebellious chef vows to use more of the same ingredient that had him protested in Redondo Beach.
Gold leaf and champagne help boost the price of Andy Bates' ultra-luxe Middle Eastern offering.
The chef will cook French-Mexican tapas for one night only in his own backyard.
It will cost a pretty penny to watch Zarate cook Kosher cuisine, but if you can afford it, this should be the hottest ticket in town next week.
The chef serves an amuse bouche of Oaxacan "escamole" in corn tortillas.
Royal/T peddles fast for the Critical Mass crowd.
The French chef might spend as many as six months popping in and out of the Downtown Asian restaurant.
The Foundry chef starts the new pop-up series with breakfast lasagna, stuffed hash-browns, and other strange new variations that could give The Griddle a run for its money.
USC has its own secret apartment-bound restaurant. This Sunday the secret comes out.
The chef will test out a new breakfast concept with morning lasagnas and stuffed hash browns.
The temporary club is being called the hottest night in Hollywood.
The former Palate chef is holding a four-week pop-up to showcase his forthcoming restaurant with Francois Renaud.
Benjamin Bailly and Ricardo Zarate prepare to cook side-by-side this month.
The new menu showcases early spring ingredients, with utensils optional.
The beloved former Church & State chef is cooking a four-course beefsteak dinner for Blackboard Eats subscribers.
Pop-ups are on their way from Laurent Quenioux, All Jarred Up, The Magnum Crew, and Dave Danhi's Grilled Cheese Truck.
The only way we can imagine the restaurant becoming even more in demand.
Noriyuki Sugie is giving the keys to his kitchen over to food truck chefs every month in an effort to resuscitate the pop-up phenomenon.