As the culinary world turns, so do the fads and foibles that inhabit restaurant culture. Food truck mania (except for some standouts) is slowly fading into the past, joining others like taco Tuesday, gastro pubs and overly-gourmand street tacos in realm of passé food OC concepts. Things come and go and, much like the local music scene, today's flash in the pan is oftentimes tomorrow's second-stringer. The current flavor of the month is pop up restaurants and they seem to be taking hold here quite readily.
Pop ups vary in scope and complexity, from ones that merely take over a kitchen for a night, utilizing some or all of the shop's staff to others that completely commandeer a room (possibly empty) and make it theirs. Others take place in outdoor locales: diners enjoying a little al fresco among a grove of trees or a vineyard. Basically all you need is a place for some tables, a kitchen, some hype and the magic can happen.
The current manifestation started in England shortly after the turn of the new millennia and has spread like wildfire. Beginning in under-utilized restaurants, pop ups provided the proprietors of breakfast/lunch only places with some additional income in the evening hours. They are appearing on one level or another in parts of the US, San Francisco and New York the most steadfast supporters.
When not running the OCWeekly.com and OC Weekly’s social media sites, Taylor “Hellcat” Hamby can be found partying like it’s 1899.