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4 Pop-Up Restos to Pop into This Month

By Juliette Cheatham | April 2, 2018 | Articles

Where to find it: Thursday to Saturday, 6 to 10pm at Revelator Coffee in Grant Park
The backstory: Chef James Murphy is no stranger to Korean food, having grown up with a Korean mother, nor is he a stranger to the city’s restaurant scene, with a history at Kimball House, Gaja, Victory Sandwich Bar and Little Trouble.
What we love: Housemade kimchee, bibimbap and savory sweet potato noodles stay consistent on Anju’s flavorful menu. Says Murphy, “I wanted to design the menu to be easily executable due to my limited space and keep it approachable to people unfamiliar with Korean food.” @anjuatl

Where to find it:
Wednesday to Saturday, 6 to 11pm at Decatur’s gloriously midcentury The S.O.S. Tiki Bar
The backstory: Working in ATL’s fine-dining industry since he was 15, chef Jarrett Stieber knows how to impress with his artistic presentation. In a style he’s coined “satirical gastronomy,” expect a commitment to locally sourced ingredients with quirky charm, like in the beef carpaccio seasoned with “fancy AF herbs.”
What we love: Look out for themed nights ranging from hot chicken to ramen, and make sure to grab some of Stieber’s famous Reese’s Cups blondies served with rum milk for dunking. If you need a lunchtime fix, Chrome Yellow currently dishes up Eat Me soups and sandwiches for take away. @eatmespeakme

Where to find it:
Though Ok Yaki has set up shop in several spots, including Ria’s Bluebird and the Westside’s Revelator Coffee, you can most consistently get your Okonomiyaki (a savory pancake) fill at Sun In My Belly (Thursday to Friday, 6 to 10pm), Monday Night Garage (Saturday, noon to 7pm) and Monday Night Brewing (Monday, 5 to 9pm).
The backstory: Chef Corban Irby’s love of Japanese street food began during his college language immersion program, where he became fluent in Japanese and Osaka cuisine.
What we love: Variations of Okonomiyaki are served to pair with craft beers at Monday Night Brewing. Don’t miss the fried noodles, homemade dumplings and yakitori chicken at special events. @okyakiatl

Where to find it:
Every Saturday at ASW Distillery from 11:30am to 3pm, or until the barbecue runs out (which it will, so you’ll want to come early)
The backstory: Growing up in Sweden, pitmaster Andreas Müller didn’t know much about barbecue until he met chef Kevin Gillespie, who introduced him to whole-hog cooking. Count on Brunswick stew, pimento cheese sandwiches and chopped ’cue sandwiches straight from the hog.
What we love: More than just a pop-up, Terminus City is a mobile barbecue vendor on the go. That means you can book it for your next office outing, in-home catering or even a wedding. @terminuscitybbq


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