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Tuesday, October 8, 2013

Pop-Up Planner, Oct. 8-15: Juicy Burgers, Tequila-Braised Rabbit, and Rich Pork Ramen

Posted By on Tue, Oct 8, 2013 at 5:00 PM

click to enlarge Wesburger's upscale spin on Jack in the Box's "Hot Mess" Burger. - WES ROWE
  • Wes Rowe
  • Wesburger's upscale spin on Jack in the Box's "Hot Mess" Burger.


When: Sundays beginning Oct. 13, 6-10 p.m.

Where: Mr. Pollo

The rundown: Wes Rowe's burger pop-up Wesburger has joined forces with Mr. Pollo in the Mission. This week, Rowe will be putting a spin on Jack in the Box's "Hot Mess" burger with Panorama buns, ground brisket patties topped with beer battered onion rings, queso cheese sauce, and pickled jalapenos. A vegetarian patty option is always available.

You can also see Rowe in action earlier that day during brunch at Virgil's Sea Room (1-5 p.m.), where he'll be slinging breakfast tacos made from his 18-hour smoked brisket, along with a smoked veggie breakfast taco, pumpkin spice waffles with bourbon-apple cream cheese glaze, and his eponymous burger with an optional egg on it.

El Viaje en Mexico: Oaxaca

When: Tuesday, Oct. 15

Where: Naked Kitchen

Cost: $95 for a four-course, cocktail paired dinner. Tickets available on Eventbrite.

The rundown: Tango and Stache, the purveyor of spirit-driven, cocktail-inspired tacos, will take Northern California's bounty to create traditional recipes and techniques spotlighting the Mexican food renaissance. Different regions of the Mexican state inspire plates like mezcal ceviche of Monterey squid and spot prawns, and Espolón Blanco Tequila-braised rabbit with smoked guajillo chili. Brian Felley and Mo Hodges, formerly of Big (RIP) will craft four seasonal cocktails inspired by Oaxacan flavors. Two seatings are available at 6 and 8:30 p.m. Proceeds go to the San Francisco Food Bank.

Iza Ramen

When: Weekends throughout 2013, 11:30 a.m.-3 p.m.

Where: Blowfish Sushi

Cost: $8-$15

The rundown: Chef Ritsu Tsuchida has brought back the weekend-only, lunch pop-up for the ramen hungry. A limited number of bowls of the fatty triple-stock broth, the soy-marinated six-minute egg and tender BBQ pork are available each day. The Blowfish bar menu is also available with specialty sake cocktails created for the event.

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Rhys Alvarado


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