This week in Detroit pop-up restaurants

Detroit pop-ups, and especially restaurant pop-ups, have become so popular that there are spaces now solely dedicated to the transient businesses. It's an excellent way for talented chefs who are rich with ideas but not with start-up capital to establish themselves without having to shell out money upfront for their own commercial kitchen. In other instances, it's well-established chefs who are simply offering special menus as guests of a particular host kitchen. Here are some of the more high profile pop-ups happening across Detroit this week.

St. Cece's, a Corktown bar and restaurant with its own well-respected menu and chef, opens its kitchen up to guests every Tuesday. Today's pop-up menu is courtesy of Steve Kempner, a.k.a. the Fargin Chef. Kempner, who is associated with Birmingham Community House and Bella Piati, is preparing a Puerto Rican menu that includes asopao de camarones, or shrimp gumbo with rice, and empanadillas, or beef-stuffed meet pies with sofrito sauce and plantain and bacon mofungo. Kempner is also offering a special Parisian fusion menu at Colors on Thursday, March 26, though the window for buying tickets for that event has already passed.

POP, the pop-up restaurant space that recently opened above Checker Bar and Grill downtown, is hosting Chef Rodney Lubinski of Grand Trunk Pub. He'll be offering what's being called an inventive array of pies. At $5 a slice, choose from a non-traditional shepherd's pie, meat (beef, rabbit, lamb), bacon (ranch cut, Canadian, jowl), roasted root (beet, turnip, purple sweet potato), cherry (sweet, sour, white), and mudd pies. Doors open at 7 p.m. Thursday, March 26.

Steven Reaume, who manages POP along with running his own pop-up restaurant business NOODL, is throwing his fourth pasta pop-up dinner March 28. Fra Diavolo will host two dinners, 6:30 and 8:30 p.m., at the Bankle Building in Midtown. Six courses include four pasta dishes, salad, and desert. A menu and tickets are available online.

Writer: MJ Galbraith

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