The Michelin inspectors just made their opinions known (congrats especially to Williamsburg’s Semilla, East Village’s Somtum Der, and Bowery spots Rebelle and Uncle Boons, all of which snagged their first stars). But put off following in their footsteps and hit these pop-up dinners and foodie collabs while you can.

12029590_10153229864092309_6985502975497449523_oSweetWater Honey Hole
Oct. 1 and 2, starting at 4:20pm, at 1 Knickerbocker Ave., Bushwick; RSVP for free entry.
Tonight and tomorrow the moribund King’s County Saloon goes out with a bang, with animal-roast maven Eclectik Domestic taking over the kitchen and local bands hitting the stage. Cotillon plays tonight, and tomorrow is your chance to see Fort Lean for free if you don’t feel like shelling out $5 for their album release party at Baby’s All Right tonight. Stop by and score brews by SweetWater Brewing Co. for $4.20, or get a glass for free if you order a $4.20 food item. Tonight there’ll be a sloppy joe with IPA-braised cabbage, and tomorrow is all about chili and cornbread.

Huertas Pintxos Takeover with El Rey Coffee Bar & Luncheonette and Morgenstern’s Finest Ice Cream
Oct. 5 through Oct. 11 at Huertas, 107 First Avenue, East Village.
Last time El Rey and Morgenstern’s collaborated, it was at The Summer Shift in Rockaway Beach. Now they’re both making themselves at home inside of East Village taperia Huertas. All week long starting Monday, Oct. 5, you’ll be able to get $1 to $3 pinxtos from El Rey, such as vegan chicharones, shrimp “toast” (shrimp cooked a la plancha on a toasted tortilla), pulled pork croquetas, and octopus crostini. For dessert, Morganstern’s is chipping in with bon bons flavored with creme catalan, chocolate olive oil, and an awesome-sounding manchego and membrillo combo. The bon bons will also be available at the Morganstern’s home base on Rivington.

IMG_1661-2Zerda: A Seasonal Moroccan Pop-Up Dinner.
Oct. 10 (seatings at 7pm and 9pm) at 10 Kenmare St., Nolita; tickets $50
This seven-course Maghrebi Moroccan feast will highlight seasonal and local ingredients (think purveyors like Fleischer’s Craft Butchers and Sycamore Farms) in dishes like a couscous tagine containing stewed vegetables and harissa-glazed chicken made with local honey. The night is a collab between Our Name is Farm, which produces pop-up dinners that highlight sustainable food systems, and Homemade, a Munchery-type service that facilitates the pick-up and delivery of home-cooked grub.