Must-Eat Food Pop-Ups & Drops in NYC 2.24-3.3
While our founder, Steve8it, is on the ground at South Beach Wine & Food Festival interviewing all the Chefs and foodies who can afford a plane ticket and a $1200 hotel room, the rest of us get to enjoy it here in New York with arguably better food. So they can keep their beachside burgers, spritzes with Giada, and conversations about wine with Dwyane Wade. We’ve got a sauced-up chopped cheese, the chicken sandwich of your dreams, an array of soups, and more to dive into this week in New York. Keep up with our live on the ground coverage at SOBEWFF on our Instagram Story.
As always, this article is just a small taste of the pop-ups and drops in the 8it app. Hit the green button below each dish to access 8it and get all the deets. (Private Beta password: NYCPOPUP)
Tikkun BBQ x Prince Abou’s Chopped Cheese
Astoria // 2.25
📸: @tikkunbbq
You can give your ock a break this weekend because Tikkun BBQ is going Tim Allen on the chopped cheese. That’s right, it’s Tool Time, and Chef Eli Goldman is renovating New York’s staple sandwich with heroes from Parisi Bakery, Prince Abou’s Butchery ground beef, fried onions, special sawse, and tomato lamb bacon jam. Singles and doubles will be available, which of course means two and four patties respectively, because we do it big here in New York. Tap the chopped cheese button below for all the info.
150 Day Dry-Aged Beef Dinner
Chelsea // 3.3
📸: @eatmeaty
The beef being served at this dinner has been in the dry-aging case at Dickson’s Farmstand Meats since Aaron Judge broke the Yankees home run record last year. Pitchers and catchers have already reported for the 2023 season, which means these steaks have been building funky umami for an entire baseball offseason. The menu is as stacked as the Yankees pitching staff, with rib cap sliders, a cote de boeuf fastball, and a steak tartare changeup. No calls to the bullpen will be necessary. Tap the beef below for all the info.
Woldy Kusina
Williamsburg // 2.26
📸: @woldykusina
Filipino-American chef Woldy Reyes is bringing a cashmere blanket in menu form to Baba Cool in Williamsburg this Sunday. The family-style pre-fixe will include adobo poutine, crispy chicken, a warm sticky rice cake with coconut cream, sesame seeds, and winter citrus, and more. He’s been featured in The New York Times and The Today Show for his acclaimed catering, which boasts clientele including 3.1 Phillip Lim and West Elm, so it’s no wonder Woldy knows a thing or two about comfort… and cashmere. Tap the coconut below for all the info.
Chili Chicken Sandwich
Prospect Heights // Limited Quantity Daily
The Maybach of fried chicken just got an upgrade in mobility as it’s finally hit two slices of bread. Pecking House just announced that it will be selling a limited amount of Chili Chicken Sandwiches every day starting when doors open at 12PM. Chef Eric Huang’s latest masterpiece takes boneless skin-on thighs that are dredged and double-dunked in chili oil and surrounds them with bread & butter pickles and mayo on milk bread that soaks up all the mess. So if you’re making the trek to Brooklyn on a lunch break from your Manhattan-based job (we know you’ve been thinking about it), you can finally scarf down your Pecking House on the go without having to pack an extra shirt. Tap the flaming chicken below for all the info.
Soup Doula
Williamsburg // Sundays thru March
Hospitality veteran and postpartum doula Marisa Mendez Marthaller is dropping an array of soups including pozole, minestrone, curried squash and lentil, and borscht at Nightmoves every Sunday through March. According to Eater, Marthaller started Soup Doula during the pandemic as a way to help her clients who had just given birth despite parameters that prevented in-person visits. This is the pop-up that is guaranteed to warm New Yorkers through the rest of Winter. Tap the bowl below for all the info.
In this segment, we give our flowers to a pop-up that popped off enough to reach brick-and-mortar status. It takes true hustle, consistency & deliciousness to get to this point, so if you haven’t had it yet… its about time to go try it.
Decades Pizza
Ridgewood
Ridgewood is adding yet another star player to its booming pizza juggernaut that already boasts the likes of Rosa’s and Mano’s. Decades Pizza started in the backyard of Zach Hughes, who became comfortable making a number of different pizza styles after spending nearly a decade working in Brooklyn pizza joints. Hughes moved to New York from Maine so his pizzas incorporate a bit of New England influence as well, hence the lovely charred crust. The grand opening is set for Tuesday February 28 from 5 to 11PM. Tap the pizza below for all the info.
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Beta password is: NYCPOPUP