jan 5

Pop-Up Restaurants

Frank Bruni on ephemeral/crowdsourced restaurants. The guy from Dovetail and other successful chefs can feel encumbered by their big places and out-sized expectations, so they go back to basics, with a twist or two (at least temporarily). Possibly related, but also more complicated: Grant Achatz of Alinea (America's best restaurant?) plans a new restaurant that will change every quarter, as part of his new year's resolution for 2011.

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