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Through the kitchen window

a damn good dim sum pop up

 

WHAT IS THIS EXACTLY?

THROUGH THE KITCHEN WINDOW IS A MONTHLY POP UP SERVING SOME DAMN GOOD DIM SUM. THOUGHT UP, COOKED AND SERVED BY SOME (ONLY SLIGHTLY) CRAZY RESTAURANT PEOPLE WHO GET RIDICULOUSLY EXCITED ABOUT FOOD THAT CAN BE EATEN WITH CHOPSTICKS

MENUS CHANGE. VENUES CHANGE (WE HAVE POPPED UP AT NOPALITO, FINE & RARE, ST. VINCENT, RANGE and PIZZAHACKER AND HAVE EVEN MADE OUR WAY TO THE BERKSHIRES). BUT THE DIM SUM CART AND SICK 90'S HIP HOP BEATS REMAIN. FOLLOW US ON INSTAGRAM, FACEBOOOK AND TWITTER TO FIND OUT MORE ABOUT OUR DINNERS. 

 

 
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Joji sumi

 

CHEF

 

Really good at cooking. Joji started in this crazy restaurant world at the age of 16 in his home state of Michigan. He has worked in Connecticut, Florida, Chicago and the Berkshires (where he was the executive chef of Mezze restaurant) before coming out the Golden State to immerse himself in the crazily good ingredients of the Bay. He is currently a sous chef at Nopalito's 9th Avenue location. Joji is really good at napping, making bread pudding for staff meal, eating jelly beans and being ridiculously calm about everything.

alexis katsilometes

ALL THINGS FRONT OF THE HOUSE

 

Really good at events. Alexis has lived and worked all over California serving in and managing restaurants and writing about food. She lived on a bus for a year and traveled to 32 states and 8 countries to host dinners on farms. After producing a bunch of big food truck events, she took a position as the Catering and Events Manager of Nopalito (hence how this whole thing started). Alexis is really good at math and grammar, drinking white wine and being ridiculously un-calm about everything.

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COME TO OUR NEXT DINNER

Our next dinner is Monday, August 14 at Pizzahacker in the Mission (3299 Mission Street).
Tickets can be purchased on Eventbrite
Seatings begin at 6:30pm.

How it all works: we sell tickets on Eventbrite. Tickets ($20) are necessary to reserve your seat. Why? Because we need to make sure you will actually come to the dinner. When you get to dinner, we will send dishes continuously from the kitchen. No need to order unless you have your eye on something that has not yet made its way to your table. You eat. A lot. We tally what you have eaten. We total it (deducting the $20 ticket price). You have an amazing time