This recent trend of dining is getting some first page press. I, of course, was initially skeptical of this Pop Up concept because it instinctually challenges my philosophy of how to build a successful restaurant; cultivating a regular clientele (thru food, drink and service) for the longevity of that restaurant.
Being a NYC LUPEC carrying card member, some of the LUPEC ladies were asked to participate in Zac Pelaccio’s short-lived concept in the West Village, Fatty Johnson’s, as guest bartenders. So, at first, I felt obligated to go, to support my friends. I’m glad that I did, cause the experience made me a convert.
While sipping some lady-inspired cocktails, I had two delicious courses. The first were Deviled Eggs with Duck Confit. I couldn’t “see” the duck, but I could certainly taste it. The duck added richness to the small bites of perfectly cooked egg. Prominent flavors of mustard were brought on by bloomed mustard seeds almost overpowering the subtle richness, while chopped chive brightened the rich yoke. So tasty.
The second course read as “Crispy Pork with Pickled Watermelon” on the menu. A complete downplay of the dish if you ask me. The pork {belly} wasn’t only slighty crispy on one side, but slowly braised before being “crisped”. Melted pork belly fat paired with spicy, pickled watermelon {rind}, chunks of fresh watermelon (where are they getting watermelon at this time of year?), a hearty spiced scallion salad as a garnish, and a brilliant mix of fresh herbs that I spent most of time trying to identify (tarragon and Thai basil are my guess).
There were many things on the menu that caught my eye (fried chicken, house-made hot dogs, Benton’s cured ham, bahn mi), but even I can only eat so much in one sitting. Thankfully they’ll be around for the next four weeks. Every night brings a guest bartender from some of our city’s favorite cocktail bars.
Go now before this place is gone.
