Another Vote In Favor Of Pop-Up Restaurants

Last night, two of our favorite chefs on the planet joined forces to make pizza, when April Bloomfield became the latest out-of-town guest chef at Michael Schwartz's Harry's Pizzeria. We couldn't be there ourselves, unfortunately — hey, we can't be everywhere! — but we spotted Genuine Hospitality Group's Jackie Sayet's post on the Michael's Genuine site touting the "Spotted Pig Pizzeria in Pictures."

Turns out the Michael's team just splurged on a Canon D5 Mark II camera, and as a result captured beautiful shots like the one above, showing Schwartz and Bloomfield addressing the packed house about the food they were about to enjoy. Check out the menu from last night's Spotted Pig Pizzer:

  • Cocktail: Frozen Moscow Mule
  • Canapes: Deviled Eggs Devils on Horseback Chicken Liver Toast
  • First: Cotechino Pizza with Calabrian chilis and crispy lentils
  • Second: Escarole Salad with anchovy dressing
  • Third: Braised Lamb Shoulder with tomato and anchovy; Whole Roasted Snapper with citrus and fennel; Creamy Kale and Chard

Which brings us to the point of this post. We are really getting into this idea of chefs collaborating, whether at pop-ups or at these sorts of special dinners. Schwartz told us about the Harry's visiting chef series in this interview last year, not long after hosting the Animal guys from L.A.

Speaking of L.A., there's another upcoming chef collaboration worth noting, when Food Republic co-founder Marcus Samuelsson shares a kitchen with Govind Armstrong at Post and Beam next Tuesday, February 26. More details, and reservation information right this way.