Brooksopher via FlickrKronner in Serpentine days, with pig's headWhat's the day-to-day of running a pop-up restaurant? Chris Kronner, chef at the Thursday-night pop-up at Bruno's on Mission, told SFoodie it's a combination of exhaustion and the exhilaration that comes from calling your own shots.
Kronner cheffed at Slow Club and Serpentine before partnering up with Sam White and other restaurantistas in the conceptual OPENrestaurant project. Last week in Bruno's 40-seat Pussycat Lounge, Kronne
True porchetta is an event, not a dish. It's one of Tuscany's grand theatrical gestures, a whole pig stuffed with aromatics, spit roasted for hours. Here -- on, like, a Wednesday for the lunch crowd -- it's on a necessarily smaller scale: roast pork, with aromatics like fennel, capers, and garlic. Which isn't to say it can't be tasty as hell, done right, an unctuous, fat-veined, perfumed mass of porkishness, fleshy, but with a whiff of refinement.
How does the porchetta stack up at two of the c
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