Confirmed highly mobile-friendly site
Friday, December 14, 2012
Established chefs, between gigs, squat in vacant commercial kitchens: pop-ups. Young, undercapitalized cooks with catchy ideas go in search of drunken undergraduates: gourmet food trucks. Around the world, cooks, both trained and not, are hosting sporadic, legally questionable supper clubs and dinner parties in unofficial spaces.
Find more articles like "The Allure of the Underground Supper Club : The New Yorker"