Upcoming Pop-Ups to Catch Before They're Gone

The level of talent and number of chefs (and cost of doing business) in San Francisco is so high that it results in not enough space for it all. Thus, pop-up dinners abound with themes more esoteric, relaxed and quirky than an established concept might be. Here’s a roundup of upcoming pop-ups to attend.

Saturday, April 9

MISSION — Chef Tu David Phu (Gather) is cooking up a whole hog, Vietnamese style. There are five courses, plus beer pairings, of which you can see here, plus buy tickets.

Sugarbear/Facebook

Chocolate rose ice cream

MISSION — Sugarbear Ice Cream is continuing its semi-regular pop-ups with one at Mateo’s Taqueria from 6 p.m. to 10 p.m. This week’s flavors are cocktail-inspired, like the bourbon brown sugar and raspberry campari.

Sunday, April 17

MISSION — Fine-dining experienced chef Brian Limoges (Atelier Crenn) is spreading his wings a bit with a pop-up dinner at Naked Kitchen on Sunday, April 17 with a decadent dinner featuring ingredients like spot prawns, caviar, squab and more. See the full menu and buy tickets here.

MISSION — Barbecue is a touchy topic in this town, and a group of five friends are throwing themselves into the fire. Called Mom and Pop Up, this barbecue party at Dear Mom will have lots of smoked meat, Southern sides and dessert for the eating from 4 p.m. to 8 p.m. RSVP here.

Tuesday, April 19

OAKLAND — One of the city’s more … unusual pop-ups is Piperwire, which is taking inspiration from unicorns and enchanted gardens. For four nights, Piperwire chef Ross Rosenzweig will serve up four courses of food with local ingredients and wine. The locations differ each night and are a mystery, but glean what you can and buy tickets here.

Monday, April 25

HAYES VALLEY — Former Marlowe chef de cuisine Dante Nicholas Cecchini has struck out on his own with a pop-up project called Wander, which focuses on California cuisine executed in classic ways. See the next six-course menu, taking place at Plaj, and buy tickets here.

Through the Kitchen Window/Instagram

Pork gyoza

MISSION — Some Nopalito chefs and staff have been putting on an independent dim sum pop-up called Through the Kitchen Window, of which the next iteration takes place at Range. See the menu and buy tickets here.

Tuesday, April 26

DOGPATCH — Roving chef James Sharman, who has worked under Rene Redzepi and Tom Aikens, is now traveling across the globe to host one-week-long pop-ups in Hong Kong, New York, Tokyo and more, and he’s bringing along his fine dining friends (former Typing Room sous-chef Bart Szymcazk, ex–Tom's Kitchen sous-chef Kevin McCrae, manager Trisha McCrae and cook William Wade) along to help create what they call One Star House Party. San Francisco’s turn is Tuesday, April 26 through Sunday, May 1 in the Dogpatch. The menu is a bit of a secret (though you can expect things like tomato charcuterie, cauliflower and pine fondue and coconut trifle), so if you’re adventurous, get your tickets — which go on sale Friday, April 8 — here.