Snap, crackle, pop-ups: tasty temporaries from MC Kitchen, Michy's, & The Hidden Kitchen

For those who thought the whole restaurant pop-up concept would go the way of the cupcake–or would that be the cronut?–think again. There are three currently about to flare, this time by chefs who already have restaurants or facscimiles thereof, so you can say they are starting a new, reverse trend from perma to pop. The first is Dena Marino’s MC Kitchen Miami Heat Pop Up at the pricest seats in the AAA; then there’s Michael Jacobs’ Sliders inside the 30-seat Hidden Kitchen at the Miami Beach Imperial House condominium at 5255 Collins Avenue; and last, but not least, Michelle Bernstein’s Michy’s Miami Beach Pop Up Art Basel. The original pop-up of all pop-ups, Phuc Yea! is trying to get funding, incidentally, to become a permanent fixture. Eating House Miami popped and exploded as a perma-fixture on the restaurant scene. So who’s next to pop? Who knows?

In the meantime, Marino, a rabid Miami Heat fan, will be serving the swankiest in the exorbitantly priced Flagship seats during three pop-up events on November 9, January 23 and April 6th. Here’s some of her menu:

Artichoke Heart Bruschetta

farm poached egg, shaved truffles, creamy parmigiano fonduta

Heritage Breed Poulet Rouge

Baby roasted root vegetables, meyer lemon pan jus

Parmigiano Reggiano Cavatelli

vine ripened tomato sauce

Grilled Swordfish

stone oven roasted eggplant caponata, celery, pinenuts, tomato conserva, balsamic vinaigrette

Jacobs launches Sliders, a “one to two month pop-up concept” on Wednesday, November 6 with an official grand opening on Sunday the 10th. Sliders, we’re told,  “will feature a frequently changing chalkboard menu of six to 12 affordable creations from Jacobs, along with guest sliders from chef friends who have done, or will be doing, a stint at his underground private dining affair, The Hidden Kitchen Workshop.”

The huge list of sliders at, er Sliders includes:

$20 unlimited mimosas, along with choices ($4-$8) including potato latke with smoked salmon, poached egg and house made crème fraiche; duck & waffles – duck confit drizzled and spicy kimchee maple syrup sandwiched between two mini-waffles; a Monte Cristo-style roasted turkey, ham and cheese on Challah toast; smoked salmon & waffles – smoked salmon, quail egg and homemade crème fraiche; farm fresh xl egg or egg whites with turkey sausage, Swiss cheese and a brioche bun; a brined, smoked and pulled pork Banh mi with kimchee slaw, garlic aioli and a fried egg; and the BLT&M – basil, romaine heart, plum tomato and fresh mozzarella.

Hours of operation:

Monday through Friday from 11:30 a.m. – 2:30 p.m., Monday through Saturday from 5:30 p.m. – 11:00 p.m. and Saturday and Sunday brunch from 11:00 a.m. – 4:00 p.m.

This story was originally published November 6, 2013 at 3:11 AM.