Pop-ups are temporary restaurants that come in dozens of configurations, serving seemingly endless permutations of edibles in a wide variety of places, some quite unexpected. The only common thread is they’re here today and gone tomorrow.
Social media may not have invented pop-up restaurants, but it certainly perfected them.
On Friday and Saturday this week (July 26 and 27) Chef Michael Hargrove brings his ongoing River City Supper Club pop-up project to the The Merryweather in Germantown (1101 Lydia Street; formerly the Lydia House).
Hargrove has spent kitchen time at several popular bricks ‘n’ mortar Louisville eating establishments, including L & N Wine Bar and Bistro, Mojito’s Tapas Restaurant and Primo Restaurant & Bar, and he’s also a fixture when it’s time to lend a hand at food-related charitable functions.
Appropriately, Apron Inc. will be a beneficiary of River City Supper Club’s weekend pop-up menu at The Merryweather, comprised of small plates with a Mediterranean theme intended for sharing, with service beginning at 5:00 p.m. until the food’s all gone.
We are taking over the kitchen at the Merryweather again for two nights. We’re serving a small menu intended for sharing, and highlighting some of our favorite local farms and products. Follow our instagram for menu updates. 10% of all food sales from this event will be donated to Apron Inc. A local non-profit that provides temporary financial relief for people in the hospitality industry who are in need. Additionally, the Bedtime Bourbon Batch 3 Uncorking will begin around 8. Special cocktails, tastings, toasts, and more!
Prices are expected to be in the $7 to $15 range, and no tickets or reservations are needed. Here’s a peek at the menu. Note that “pide” is Turkish flatbread, oven-baked with toppings and “manti” are dumplings.
- Chickpea salad with fresh and pickled vegetables
- Lamb Pide – lamb, red chili, tomato, onion and Comté
- Chicken and herb Manti with goats milk butter and and paprika
- Cheese Pide – smoked tomato, Burrata, onion, parsley and fermented garlic honey
- Butter roasted shrimp – Aleppo pepper, garlic and preserved lemon
- Lokma – Fried sweet dough with cardamom infused honey and spiced cherry preserves
