Pop-up you say? One of the newest concepts around the country in all aspects of the food industry, is pop-ups. Yes, short-term venues that might be here today and gone tomorrow. From food stands to bars, these are some of the most unique venues you will find. They are definitely worth searching out since you will find well thought out venues with short life spans, so you must go to them when you hear about them. I was invited to the Kimpton Hotel in DC, Mason and Rook to check out their pop-up roof-top bar venue and have dinner in Radiator, their restaurant. It was the most intriguing and delightful evening. When you enter this boutique hotel, you travel via elevator to their tenth floor, and then walk up a flight of steps to their outdoor bar. The venue has a killer view and the atmosphere was like we had stepped into a bar on the Hawaiian Islands. The bar menu was Luau themed, the bartenders had on kukui leis and the view from the top was spectacular. From rum drinks to coconut shrimp with guava sauce, all prepared on the rooftop. I felt like I was back on the islands. The crowd was thoroughly enjoying the beautiful surroundings and great bar. We then went down to their restaurant, Radiator. I will tell you, I have eaten at some the finest restaurants in DC, and the meal we had at Radiator I would list as one of the best meals I have had in DC. Every small plate was perfectly prepared, from the bacon fat fries to the brussel sprouts with gram marsala yogurt, it was a mouth dancing night. I must also mention the gnocchi with lolli pop kale, beach mushroom, truffle pecorino, and arugula pesto and the Wagyu bavette steak with salt-roasted potatoes, cipollini onion, and cabernet demi – just spectacular. Hard for me to dissect every dish since every dish was so unique and delicious. I can’t wait to return – those Bacon Fat Fries are calling my name!
Just one shot from the panoramic view from the rooftop bar
left – Brussel Sprouts with pears/candied walnuts/gram masala yogurt
right – Lamb Belly Tacos curried chickpeas/tzatziki/feta
View from our dinner table – urban and delightful
left – Bacon Fat Fries sea salt/lemon garlic dip
right – with executive chef Jonathan Dearden