#pop-up-restaurant

#pop-up-restaurant

Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.

I have an opportunity to make the food I love and reconnect with guests outside of the Rotunda, and to meet new friends along the way too. My team and I are ready to welcome you all and we hope you enjoy this demonstration of my sushi and hospitality in a different setting.

The Malibu Barbie Café - a ticketed dining experience tied to the Barbie brand - is set to open April 17 at 101 S. Market St., near Faneuil Hall. Organizers say the café will be modeled after the beachside look of 1970s Malibu, the era when Malibu Barbie was first introduced. The project, a collaboration between Bucket Listers and Mattel, has previously run in cities including New York, Miami, Chicago, Austin, and Las Vegas.

New pub The Stranded is serving up the popular Chinese staple xiaomian this winter, partnering with Kingly Court success story Liu Xiaomian, who has been serving these steamy bowls of spicy noodle soup since 2017. The Stranded, surprise surprise, on the Strand, is hosting Liu Xiaomian in a pop-up space at the back of this roomy taphouse. They specialise in frothy milko' Czech beer served in hefty mugs.

But one area where the city is less developed is barbecue, not in quality so much as quantity: The places we have tend to be excellent, but number few. So, when news arrived this summer that Austin's La Barbecue was opening a Portland offshoot, there was plenty of excitement. Originally planned as a brick-and-mortar, Lil' Barbecue instead landed this October at Woodlawn cocktail bar Tough Luck. Seven days a week, diners can find brisket, sausages, pork ribs, and vegan "beet ends."