At Pop-Ups, Chefs Take Chances With Little Risk

February 11, 2010

Lung Shan is an unremarkable Chinese restaurant in the Mission District. But on Thursday and Saturday nights it’s rocked by an invasion of diners and chefs with much more than sweet and sour pork on their minds.

On those nights, Lung Shan becomes Mission Street Food, one of a number of pop-up restaurants that have opened in the Bay Area over the last couple of years in spaces not normally used for fine dining.

On a recent Thursday, Tommy Halvorson, the chef that night, ignored Lung Shan’s huge woks as he worked pans crammed onto its small stove. Behind him, Anthony Myint assembled sea urchin into sashimi with young coconut and candied pecans ($8).

Read it on the NYT site…

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