First up, on March 19, is a popup paying homage to Nashville and its newly trendy specialty, hot chicken (or in this case, “crazy crazy hot” chicken). Other dinners will pay tribute to Japan, New Jersey, Jewish delis, and finally the Middle East, via a falafel joint featuring pitas by bread guru Jim Lahey of Sullivan Street Bakery. Each of the walk-in affairs will be offered for just one or two nights, so get there early unless you want this to be the Taco Bell Speakeasy all over again.
Here’s a description of each popup, hot off the presses.
A hot chicken menu by chefs Ayesha Nurdjaja, Andrew Corrigan and Hillary Sterling inspired by their January tasting trip to Nashville.
Date + Time: Sunday, 3/19 from 12pm to 8pm
Hot Chicken – choice of mild, hot or crazy crazy hot served with white bread and bread & butter pickles
Sides & Sweets: Pimento Macaroni & Cheese, Black Eyes Peas, Coleslaw and Banana-nilla Wafer Pudding
Price: $15 a plate. Sides and sweets $5 each
A traditional home-style Japanese dinner by Oni Sauce
Vicki Freeman’s sister-in-law, chef Maiko Freeman of Oni Sauce — a catering company and Smorgasburg vendor — is the best Japanese cook Vicki knows.
Date + Time: Sunday, 3/23. First seating at 6:30pm and second seating at 9:00pm
Menu: 10-course, home cooking style Japanese dinner including Mizuna Salad with Dried Anchovies, Hijiki and Okra Salad, Tomato Marinated with Dashi Broth, Root Vegetable Miso Soup, Mackerel Tataki, Fluke Carpaccio, Sauteed Mushrooms with Ponzu Butter, Sake Steamed Clams, Braised Pork Belly and Daikon Radish Stew, Tempura & Soba Noodles and Ice Cream with Shiratama Mochi
A Jersey bakery menu by pastry chef Stephen Collucci of Cookshop, inspired by his childhood in New Jersey and the classic Jersey bakery.
Date + Time: Friday, 3/24 from 5pm-10pm
Menu: Lemon-Thyme Glazed Donuts, Giant Sprinkle Cookies, Mile-High Cakes: Chocolate with Kahlua, Carrot with Caramel & Mango, and Red Velvet with Cream Cheese, Personal Pies: Banana Cream with Smoked Cashew, Lemon Meringue and Bourbon French Silk plus Apple Hand Pies with Beer Glaze and Goat’s Milk Rice Pudding
Five & Dime
A New York deli menu by chefs Hillary Sterling, Andrew Corrigan, Ayesha Nurdjaja and pastry chef Stephen Collucci, inspired by the old school NYC deli’s that Vicki and Hillary grew up with.
Date + Time: Sunday, 4/2 from 12pm-8pm and Saturday, 4/22 from 12pm-8pm
Swiss on Swiss: Swiss Chard, Swiss Cheese, Sauerkraut and Russian Dressing on Rye
Pastrami: Pastrami with Mustard on an Onion Roll
Foot Ham: Ham with Whipped Butter and Aioli on Pumpernickel
Lamb Sandwich: Lamb Au Jus with Caramelized Onions on a Sesame Roll
Sides: Pickle Plate, Knish, Stuffed Cabbage, French Fries with Gravy, Kugel, Chips
Sweets: Egg Cream, Black & White Cookies, Babka, Hamantaschen Cookies
Price: All sandwiches $15, sides $3 (except chips, $2), sweets, $4
A Middle Eastern menu by chef Ayesha Nurdjaja of Hundred Acres, inspired by L’As du Fallafel in Paris. Fresh pita will be made by Jim Lahey of Sullivan Street Bakery.
Date + Time: Saturday, 4/8 from 12pm- 8pm
Menu: Fresh Pita with Falafel. Toppings options include Spicy Carrot, Cucumber, Pickled Kohlrabi, Pickled Turnips, Tahini Sauce, Red Cabbage, Lettuce, Harissa