The underground pop-up restaurant scene is growing, and. Pop-ups are a way for amateur chefs to experiment with selling their cuisine without the commitment of daily catering and operating from a brick-and-mortar shop. They also help talented newcomers build a following and give diners a chance to taste the latest and greatest.
They are set up in the kitchens of established restaurants, held in private homes and can even be found on a downtown roof. Established local chefs like Gerard Craft, Michael Gallina and Mike Randolph host pop-ups around a new opening or to scratch a creative itch, while others like Logan Ely use them to test a market and figure out how to run a business.
St. Louis on the Air鈥檚 latest Sound Bites segment with explored how and why people start their own pop-ups, and how patrons can find them. Joining the conversation were Sauce managing editor Heather Hughes and pop-up owners Chelsie Hellige of Spirit House and Steven Pursley of Ramen x Rui.
Listen to the full discussion:
"St. Louis on the Air" Extended
Producer Lara Hamdan recently spoke to restaurant owners Charlene Lopez-Young and Darren Young of The Fattened Caf about how they went about establishing their Filipino-American barbecue pop-up:
聽 聽 聽 聽 View this post on Instagram 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 A post shared by Thefattenedcaf (@thefattenedcaf) on Aug 16, 2019 at 9:21am PDT
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