A “pop-up restaurant” is a temporary restaurant, often established for a certain event or season. The term “pop-up restaurant” has been cited in print since at least 2006; headline articles about New York’s pop-up restaurants appeared in 2010 and 2011.
A “pop-up restaurant” is different from a “pop-up café” (a small park-like setting on a city street). The term “pop-up bar” has been cited in print since at least 2006.
Wikipedia: Pop-up restaurant
Pop-up restaurants, also called supper clubs, are temporary restaurants. These restaurants often operate from a private home, former factory or similar and during festivals.
Pop-up restaurants have been popular in the 2000s in Britain but they are not a new phenomenon. Pop up restaurants have existed in the United States and Cuba. Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations.
Pop up restaurants, like food trucks, are an ideal way to gain exposure of young professionals’ skills in the field of hospitality in order to get investors and attention to open a restaurant or another culinary concept.
Pop-up restaurants have been hailed as useful for younger chefs, allowing them to utilize underused kitchen facilities and “experiment without the risk of bankruptcy”.
Crowds expected at fashion week
Published: 6:38PM Sunday September 17, 2006 Source: One News
Record crowds are expected at Air New Zealand Fashion Week, which kicks off in Auckland on Monday night.
“There’s this incredible long bisazza bar with these floating clouds above it in the pop up restaurant,” says McRae.
The Food Section
Posted by Josh Friedland on Oct 24, 2007
Bon Appétit Supper Club & Cafe
Bon Appétit magazine will launch a “pop-up” restaurant on Thursday, October 25, at the former Hard Rock Cafe space at 221 W. 57th Street. The temporary eatery (closing on November 3) is designed by the Rockwell Group (see rendering below) and will feature cooking demonstrations, tastings, and book signings with celebrity chefs. Lunch will be served daily to the public and a series of private dinners will be held featuring menus by Emeril Lagasse, Will Goldfarb, Cat Cora, Michael Mina, Govind Armstrong, Claudia Fleming, Michel Richard, and Giada De Laurentiis.
New York (NY) Daily News
Sunday, October 28, 2007, 4:00 AM
Hizzoner was at David Rockwell’s opening party for the Bon Appétit Supper Club and Cafe “pop up” restaurant Wednesday night.
By Elizabeth Thacker Jones
October 24, 2009 • 6:00 am PDT
Last month on Governor’s Island in New York, Droog’s design festival, Pioneers of Change, featured an interesting take on a pop-up restaurant, created by a designer speaking today at Pop!Tech. Inspired by the recent economic downturn and a low-brow haute ethos, the Go Slow Cafe celebrated design as it relates to reclamation, re-use, amusement, and slow food. A print hung in the entranceway that read: Taste Slowly.
Los Angeles (CA) Times
Pop-up eateries a hit with New York’s hip
Restaurants that open for limited times on other businesses’ premises boast a built-in cool and allow experimentation without big overhead. Brooklyn’s Bep and AsiaDog show how it’s done.
March 08, 2010|By Sherri Eisenberg | Reporting from New York
When it comes to dining like a Gotham insider, you probably know all about food trucks and the secret speakeasies. But what about pop-up restaurants?
Born of the flailing economy, pop-up restaurants arrived on the New York scene a little more than a year ago. Chefs and would-be entrepreneurs squeezed by the recession were looking for ways to gain exposure and test new businesses with little overhead.
OCLC WorldCat record
Studio East Dining, Carmody Groarke: A pop-up restaurant provides a delightful vantage point for London’s Olympic Park AR October 2010
Publication: ARCHITECTURAL REVIEW -LONDON- no. 1378, SUPP (2011): 4-9
Database: British Library Serials
Time Out New York
March 22, 2011
Pop-up restaurants storm NYC
Don’t miss these limited engagements.
For the past few years pop-up restaurants—evanescent eateries lasting a day, a week, maybe a month—have been big business in Los Angeles, Paris and London. Now, finally New York is getting in on the act. And with so many permanent restaurants still struggling in a shaky economy, so many diners quickly bored and so many chefs eager to experiment, the timing couldn’t be better. TONY takes a look at two new projects that best embrace the pop-up’s whimsical spirit.
am New York
By Lucy Cohen Blatter
Pop-up restaurants make their mark in New York
Apparently, the attention spans of chefs — like the rest of us — are getting shorter. NYC is seeing a surge of temporary restaurants and food shops, dubbed “pop-ups.”
Since the financial stakes are lower at pop-ups, chefs and restaurateurs can take more risks, test-driving new concepts for eateries or getting the word out about a chef. And the very fact that the restaurants are so short-lived — and often only known about by a small group of foodies — ups their coolness factor.
New York City • Restaurants/Bars/Bakeries/Food Stores • Saturday, March 03, 2012 • Permalink
"Pop-up restaurants have been hailed as useful for younger chefs, allowing them to utilize underused kitchen facilities and “experiment without the risk of bankruptcy”. “ This is great exposure for young chefs.
Pop up restaurant… Reminds me of the Olympic Games - They build new stadiums, take them down, then build them in the next country on the list