Pop up restaurants are having a moment
We are seeing it more and more, an invite popping up on Facebook that your curiosity, your taste buds, and your sense of adventure won’t let you ignore. The pop-up restaurant—basically a supper club in a unique venue and a rogue chef who prepares a special menu for one night only—is becoming a staple of the food scene.
Just 22, Sheffield native Theo Friedman is one of the “founding fathers” of the region’s pop-up food scene. Largely self-taught, Friedman is the owner/innovator of Theory Kitchen (theorykitchen.co), a Northeast pop-up phenomenon serving upwards of 12 prix-fixe, wildly creative courses to food chasers from New York to Boston to San Francisco. (He had one at Methuselah in Pittsfield as well.)
“Pop-ups are a low-barrier way to test out food and a concept without having to invest in a fixed venue,” says Friedman. “It’s all about thinking on your feet.”