Capitol Hill is about to get a little flakier. Mamnoon — the popular restaurant on Melrose Avenue specializing in Middle Eastern fare — plans to introduce a bakery pop-up called Samsoom later this month. On September 22 and 29 (from 10 a.m.-1 p.m.), diners can order treats such as za’atar croissant BLT (with lamb bacon cured in house), and baklawa morning buns at the restaurant’s walkup window. There will also be simit, which is a chewy Turkish sesame seeded breakfast bread made with grape molasses, served with tomatoes, cucumbers, pickles, and labneh.
All these goods come courtesy of Mamnoon’s pastry chef, Sam Gainsburg, who took over the reins from Carrie Mashaney (now the restaurant’s executive chef). If the pop-up is a hit, it is “highly likely” that there will be more in the future, according to a Mamnoon rep.
And why not? Baking-centric pop-ups like Samsoom are becoming increasingly common around the city, offering a low-key way for new pastry chefs to build a following, while giving restaurants, cafes, and bars an opportunity to offer more variety to patrons. Temple Pastries hock its wares every month at The Dane in Ballard, the Flour Box continues to rove around the city, and renowned chef Renee Erickson introduced a pop-up featuring pies baked by her mom, after whom Erickson named her Laurelhurst restaurant Bistro Shirlee.