Sexy Mother Foodies hear about and actually go to “pop-ups.” Think of them as temporary restaurants, usually found in “undiscovered” neighborhoods, with an average life span of three months.
Pop-ups work like this: One day, there is a rumor that a hot new restaurant is opening in some abandoned space that a burger joint vacated last month. Then, there are whispers that this kitchen is actually going to be run by some rising star chef—probably very young and heavily tattooed. Finally, the truth is revealed… Yes, that chef will be cooking. No, it isn’t a restaurant. It’s a pop-up! (Though it sometimes refers to itself as an “installation”)
In New York, they may embrace a more post-modern philosophy, with a name that begs a question and gives absolutely no idea of what you’ll be eating, as in What Happens When?
In Chicago, Grant Aschatz uses a single space for revolving concepts—Next Restaurant changes everything seasonally, from food and decor to time period. One spring, you might find him serving a French menu from Escoffier at the Paris Ritz, circa 1906. A few months later, Next will recreate the last night at El Bulli.
No matter what is served, most Sexy Mother Foodies can’t seem to get enough. They also can’t seem to get in. (Next currently has 20,000 in line for El Bulli)