PopUps
Restaurants, as you can well imagine, require a lot of investment and infrastructure.
Peanut Butter Oreo Chocolate Bark, peanut butter powder, and Oreo ganache
According to the New York Times, food trucks and pop-up restaurants are great for younger chefs, allowing them to utilize underused kitchen facilities and "experiment without the risk of bankruptcy.”
Ginger Cake, Red Wine Poched Pears, Cranberry Purée, and White Chocolate
We checked in with Chef John Eisele, chef at one of Chicago’s newest itinerant venues, 94thChi. Here’s what he has to say about their approach to the food they serve:
“We are a pop up based around the New American cuisine ideas of seasonality and sustainability. We do 10 courses, with wine pairings available based around what we deem to capture the essence of the season the dinner takes place in.
Our dinners are held two times a month, at varying locations. Our partner venue for the first season is the Industrial Arts House on the Northwest side of Chicago. Our team is well versed in giving the best experience possible to our guest as we have worked at multiple Michelin starred restaurants, James Beard Award winning restaurants, and some of the best resorts in the US.
Our vision is to give guests a high end experience in an environment that is more laid-back and enjoyable than a restaurant.”
Seared cauliflower, cauliflower velvet, roasted pinenut crumble and lime gel
The team at 94thChi have taken full advantage of their opportunities to create their vision.
Venison, Jerusalem Artichoke Purée, Pomegranates, and Jus
All images courtesy of 94thChi. If you are a restaurant wanting to reach a large audience, drop us a note.
