Pop-Up Planner: The Best Temporary Restaurant Events, October 15-28
We love pop-ups and temporary chef nights, but we hate keeping track of them. Every few weeks we'll bring you a list of the best upcoming events -- all you have to do is mark your calendar.
Wikimedia Commons Murderer Bruno Richard Hauptmann's last meal will be served at Truck Stop Cafe on Oct. 17.
Where: Vinyl Wine Bar, 359 Divisadero (at Oak), 621-4132
When: Wed., Oct. 17, 6-11 p.m.
Cost: $3-11 (menu items à la carte)
The rundown: Tak Matsuba, the former owner of the recently-shuttered Bushi-Tei restaurant, joins Eastern Addition chef Tim Luym (proprietor of the Wow Truck) for the first in this new series of pan-Asian pop-up dinners taking place every Wednesday for the next three months. The focus is on "Japanese food for the working man" such as corn hayashi and "Tokyo truck stop gyoza" and it will be a testing ground to see if Matsuba might want to open a food truck in the future.
- Eastern Addition Previews The Summit's Return
Truck Stop Cafe
Where: Truck, 1900 Folsom (at 15th St.), 255-0306
When: Wed., Oct. 17, 6-10 p.m.
Cost: $5-16 (menu items à la carte)
The rundown: Truck Stop Cafe normally takes place every third Wednesday and the last one was on Oct. 10 but Humphry Slocombe owner Jake Godby is putting the band back together this week after being encouraged by last week's debut of the Last Meal blue plate special, which recreates the final culinary request of Death Row inmates. This week's installment honors the nefarious dirty work of Bruno Richard Hauptmann, infamous killer of the Lindbergh baby, with a meal of chicken chili cheese fries, olives and caper relish, snap peas, and chocolate cake with Amarena cherries ($16). Other new items this week include a shrimp roll with pickled red onions ($12) and duck and dumplings (braised duck, pan fried gnocchi, and sweet potato; $14).
Devil's Gulch Ranch Dinner
Where: Naked Kitchen, 945 Valencia (at 20th St.)
When: Sun., Oct. 21, seatings at 6 p.m. and 9 p.m.
Cost: $95 (purchase in advance via Eventbrite)
The rundown: Chefs Ryan Baker and Ian Mullen prepare a five-course meal with Devil's Gulch produce and proteins, including quail and rabbit. Ranch owners Mark Pasternak and Myriam Kaplan-Pasternak join to talk about their farming practices and offer a chance to purchase their own variety of pinot noir made by Dutton-Goldfield Winery.