Passion for Pop-Ups

February 17, 2016

Chef Ryan Poli has adopted an avant-garde approach to fine dining that allows freedom of expression with food and service.

The restaurant industry is fraught with entrepreneurial endeavors—from restaurant groups taking over large swaths of their cities to chefs serving a prix fixe menu in an exclusive, intimate setting to the ever-approachable farm-to-table bistro, awash in rustic woods and craft cocktails. Chef/owners can easily feel like they’re treading in a sea of competition, but this is also where pop-up restaurants come into play.

Though not meant to be major money producers, a pop-up restaurant can provide an experimental space where…