Being a regular is overrated, amirite? Which is why popping into a pop-up provides pleasure to noncommittal noshers now. Well, here are three of them happening in Seattle in the next coupla weeks, tickets for which are all available on Dyne.
Cowboy Brasserie: June 25
Dyne's Chris Yang teams up with Palace Kitchen's Matt Broussard for the upcoming five-course "culinary mashu-up" Cowboy Brasserie. The meal ranges from French bistro dishes like gougères to Cassoulet. Expect Southern-twanging influences like sweet corn puree and cotija cheese on the former, and BBQ duck confit with pinto beans on the latter.
The chefs each run their own pop-ups normally, with Yang behind Chinese Laundry and Broussard holding it down with Padre Island. They say they were "surprised by how compatible French and Southern food were," and that the mash-up came from "one of those ‘what if' moments of inspiration."
The dinner takes place at 7 p.m. at experimental event space The Kitchen by Delicatus in Pioneer Square. Tickets are $39 plus tax and gratuity. Check out the menu on Dyne's website and purchase in their app.
BODEGON IN BELLTOWN: JUNE 29
If you've said to yourself "man, how do I get some Spanish tavern food in my belly?" you're not alone. Chris and Erin Lally are bringing a five-course meal inspired by the very thing you're craving to Belltown, and you can finally make your dreams come true. Look for Torto de Maiz, fresh corn cakes with crumbled chorizo and a fried duck egg, and Suquet, Catalan-style fish stew with clams, rockfish, squid, and more.
The dinner pops up at Bellini Italian Bistro on Monday, June 29 with seatings at 5:45pm or 7:45pm. Tickets are $50 per person plus tax and gratuity with a wine pairing available for an additional cost. Tickets on Dyne.
On The Line: Guest Chef Series at RN74: June 30
Wowza, duck fans: Ethan Stowell jumps on the line with Chefs Greg Denton and Gabrielle Quiñónex of Ox Restaurant for a six-course meal on Tuesday, June 30. The meal features pairings selected by RN74 sommelier/WT Vintners winemaker Jeff Lindsay-Thorsen.
The meal centers around ducks from Pleasant View Farm in Puyallup, with the fowl appearing in every course. Start with Foie Gras Terrine with duck jus, Duck Leg Confit with bacon fat pistoli and cherry, and finish with Grilled Duck Morcilla — a Spanish blood sausage — with date molasses, lentils, and hazelnuts.
Tickets are $120 per person excluding tax & gratuity, including the wine pairing with tickets (say it with us) on Dyne.