Alex Hochman

The #1 awaits its dressing.

Adam Mesnick is quick to distinguish the offerings at his new venture, 1058 Hoagies, from his SOMA sandwich mecca, Deli Board. "Deli Board is my baby. Everything is perfect down to the wrapper. With hoagies, I can be a little sloppier. If a customer orders a hoagie and picks it up four hours later, I'm okay with that. At Deli Board, that would freak me out! " he told us.More >>

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Where: Campanula, 701 Union Street (at Powell Street), San Francisco

When: May 6th and May 13th from 9:30 a.m. - 3:00 p.m.

Cost: Entrees range from $10-$15

The rundown: Tryg Siverson and Vanessa Phillips, the husband and wife team behind Feel Good Foods and Farm Girl Foods, are hosting two pop-up brunch events, catering to San Francisco's gluten-free community.

Prior to moving their company to San Francisco, Tryg and Vanessa were responsible for the gluten-free comfort food at Friedman's Lunch in Manhattan.

RSVP: farmgirlfoods@gmail.com

Wendy Hector

If you were lucky enough to get to Coffee Bar's The Window early last Thursday, you got to taste the authentic yet accessible Saigon street food from 3 Bottled Fish (http://3bottledfish.wordpress.com). If you got there late, unfortunately, you missed out: the lunchtime pop-up's stash of spring rolls and vermicelli bowls sold out an hour before closing time. But don't fret--there are plenty more noodles to slurp up, plenty more mouthwatering meatballs to chow down on, and plenty more hot chili sauce to drown it all in.

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Gil Riego, Jr.

While we wait for Hapa Ramen's permanent location at 1527 Fillmore to open this summer, preview pop-up dinners will have to suffice. Chef-owner Richie Nakano said things are moving slowly because of permits.

The next one takes place next Tuesday at Wing Wings in the Lower Haight. At this dinner, Nakano will go beyond ramen to offer a variety of smaller items including something sauteed, something fried, and something raw (Nakano says that he doesn't have a menu set because he likes to "fly by the seat of his pants.")

Teaser from the last popup: potato chips and Thai beef salad.

Because of the small space, which has about 10 seats for guests, expect to-go friendly plates. The dinner is cash only, and you're free to bring your own beer. "Anyone who's been to our pop-ups before will see a different side of our food at these dinners," Nakano says. "We're trying to simplify things on our end. We used to get technique-heavy, but are now working toward giving guests more of what they want." He's planning future popups once a month; stay up to date with the restaurant's progress by following Hapa Ramen's Twitter feed.

Hapa Ramen Popup
Where: Wing Wings, 422 Haight (at Webster)
When: Tuesday, May 1, 6-10 p.m.

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Soul Groove

Soul Groove's chicken-and-waffle sandwich, star of the first BetaKitchen.

"I used to work at a financial company downtown," says Zach Yungst, "where I realized that there were good lunch options at Ferry Building but pretty poor options otherwise." Last year, Yungst and a college friend, Alex Lorton, started up Cater2.Me, a San Francisco-based company that provides companies with catering from restaurants, street-food vendors, and popups.

On Friday, they're breaking in to the popup business themselves with BetaKitchen, a weekly lunchtime popup at John Colins. While San Francisco food trucks have an increasingly difficult time acquiring street spots, there are any number of downtown bars that have excess kitchen capacity but not much in the way of lunch business. Yungst has secured all the proper inspections and permits to turn John Colins, their first host, into a popup venue. "We're bringing the same guys we're using on the catering side," Yungst says. 

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No, Tim Lincecum and Brian Wilson's cookies -- left to right -- do not exactly resemble their namesakes. Nor were Wilson's cookies produced by "The Machine."

The terms "baseball" and "baked goods" don't normally go together -- unless you're talking about Dock Ellis, the former Pittsburgh Pirates pitcher who managed to toss a no-hitter while high on acid.

Well, San Francisco does take on Pittsburgh in Friday's home-opener. Ellis retired more than 30 years ago and an LSD-hawking pop-up might not go over so well, even in San Francisco. So how about a cookie?

Emily Luchetti, the pastry chef for Waterbar and Farallon restaurants, will be pushing $5 bags of Giants-themed cookies at 399 Embarcadero South on Friday starting at 11:30. The goods offered will be Tim Lincecum's "pitchersnaps"; Pablo Sandoval's "Panda Prints" (peanut butter and jam cookies in honor of the Giants' annual crash-dieter); Buster Posey's Chocolate Chunks; and Brian Wilson's Chocolate Sea Salt ShortBEARDs -- because nothing moves cookies like thematically tying them to Rasputin-like, jet-black facial hair.

As you can see, the cookies don't actually resemble the Giants players (and, with Lincecum's long hair and Wilson's Civil War-era beard, these are some fairly distinctive gents; in silhouette they resemble The Young Ones). While we're sure Luchetti's fare is delicious, here are the Giants cookies we wish we could buy:

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Ravi Kapur, sous chef Nana Guardia, and April

Chef Ravi Kapur (Prospect, Boulevard) describes the birth of his son this October as the catalyst to taking the next step in his career. Not wanting to miss out on the beginning of his new family's life together, Kapur left his post at Prospect. Away from a professional kitchen, he discovered that his love for cooking and restaurants was as strong as ever, so he returned to an idea he had toyed with for years: a menu exclusively his own.More >>

Wendy Hector

Judging by the number of customers devouring sandwiches and heading back for seconds, the upcoming Salumeria deli and sandwich shop should have no problem winning over a crowd. During a three-hour lunchtime pop-up the Flour + Water offshoot held today at the Window, foodies had the chance to preview a few choice items before Salumeria's April 26 opening.

On offer were two sandwiches, both built for carnivores. The first featured lonza (cured pork loin, similar to prosciutto but leaner) served on a baguette with pantaleo cheese, arugula, and a fava bean purée. It looked good, but the friendly gal at the counter assured SFoodie that the second sandwich, the roast beef, was "definitely where it's at."

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Marissa Carter Photography

HayaHon's Johnny Honda (left) and Mark Hayashida.

​Mark Hayashida has covered a lot of culinary territory since graduating from college: cooking Classic French-inspired cuisine at the LA Ritz-Carlton, working on the sushi bar at the San Jose branch of Blowfish, cooking at Google, helping open Skool in Potrero Hill. Three weeks ago, he and partner Johnny Honda, whom he met at Google, have moved into the popup business, launching HayaHon, a roving izakaya. On Tuesdays, they are in residence at Cafe Royale in the Tendernob, but their main popup is taking place Thursday through Saturday nights at SPACE 1582, which used to be Mercury Lounge (1582 Folsom, at 12th St.; no website yet).

"We're basically calling ourselves an izakaya," Hayashida says. "So that means small plates, yakitori, and ramen -- and the entree stuff is where we get to have fun. My cooking background is French, but I'm from Hawaii, so I get to throw all those things in, changing the menu every week to dial in what customers want." You can follow HiyaHon through its Facebook page and Twitter feed, or make reservations via email.More >>