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Old 08-23-2010, 05:53 PM   #11
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I don't think any pop up restos have 'popped up' here in the L.A. area, but we've had 'underground restos' doing their thing for about the last 3 years. I gather the main difference is that the pop up variety are legal as they're using commercial kitchens, while the underground ones are using somebody's house (usually mansion!) so making them illegal. Reservations for them are also at a premium and I hear, always sold out. Haven't made it to one of these 'events' and must admit to not much interest in trying to.
As far as I can tell, both types have in common, certified experienced chefs and 'gourmet' menus. I'm guessing the underground venues are a lot more expensive per person.

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Old 08-23-2010, 05:59 PM   #12
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They are big in LA right now.They call them dinner or supper clubs.the ones I have seen are usually less than 100 bucks a head and they are generally pretty adventurous with the food.Not really for non-foodies or nose turners.

I went to something similar about ten years ago that also had a cigar shop show up and some people were actually smoking cigars through dinner.Yuk!

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Old 08-23-2010, 06:14 PM   #13
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MSC I think the biggest difference between the pop up restaurants and the underground restos, aside from what you already mentioned, is that with the underground ones it is more like a dinner party with everyone sitting at the same table (from my understanding), but at the pop ups it is more like a regular restaurant where you sit with who you came with.
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Old 08-23-2010, 09:19 PM   #14
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I have a pirate set up in my house, serving in 2 separate patios. But I only do it for fun. Food is mediocre at best. Everything on the menu is free of charge. I only serve friends and relatives at the moment but that can change...

Anyway, club promoters do the same thing. They will rent a club certain evenings out of the week with a particular theme and operate for several months, then move on to something else when things dry out.

And yeah, I've seen these dinner clubs here in L.A. and they're throw out a name of a local chef who's 'been around'...

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