First, there were food trucks.
And now, pop-up restaurants.
These temporary joints — usually operated out of an existing restaurant space, coffee shop, factory or private home — are trending in the restaurant scene, with chefs using social media to spread the word about menus, locations and — most importantly — last-minute cancellations.
The most notable pop-up — one that got people buzzing — was Pig and the Lady, a experiment by Andrew Le, former sous chef of Mavro in Hank’s Haute Dogs in Kakaako.
Now even Hank’s is “popping up” in downtown Honolulu.
I’m telling you, this thing is contagious!
Well, I checked out my first pop-up restaurant experience last week at Plancha, run by Bob McGee (@planchahnl), formerly of Apartment3 and 12th Ave Grill — two delicious spots in town. He’s using Morning Glass Coffee and Cafe on East Manoa Road as his venue and a high-heat, flat-top griddle — plancha — as his tool.
The first service was in September — and it sold out before the food was ever plated. McGee’s last service is next week — and yes, that’s sold out, too.
I was lucky enough to snag a seat at last week’s lamb dinner. Here’s what the meal (and ambiance) looked like:
Plancha
Find out what’s going on with Plancha by following McGee on Twitter (@planchahnl) or checking out his website.
4 Comments
WONDERFUL!! you hold that bottle of wine like a pro too! So…was there any musical entertainment while enjoying that fine dinner experience?
pop ups are hot here in the Bay Area, too. Alas, they’re the realm of the young (at heart) and the childless so I can’t partake. the food looks great, though.
do you know where the chef got the lamb from? did he source directly from the farm? I’ve been looking for a local supplier of whole lamb in Hawaii and found one that’s hit or miss (they don’t get regular shipments). up here, I can go to a local grocery chain that breaks down whole lambs in house or to one of a handful of middle eastern halal markets that does the same. I just braised some lamb shoulder last night, as a matter of fact. so good on a cold autumn night.
also, where did he source the barley? I didn’t know there were local growers.
cool night, all around.
Lamb was from Puuwae Ranch on the big island, sourced through Higa meets on Nimitz, they are great.
Barley is Bob’s Red Mill in Oregon, it’s organic and is available mail order, though I have seen many of their products at Kokua and Whole Foods.
thanks!! I’ll check them out when I’m home. my mom always complains that she can’t get the cuts that i do when she visits me in the bay area. now, no more complaining.