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Tuesday, October 29, 2013

Pop-Up Planner, Oct. 29- Nov. 5: KronnerBurger's Last Month, Tongue Confit and Prosciutto-Filled Pasta

Posted By on Tue, Oct 29, 2013 at 5:00 PM

The salty and rare goodness that is the KronnerBurger. - KRONNERBURGER
  • KronnerBurger
  • The salty and rare goodness that is the KronnerBurger.

Your weekly guide to SF's best pop-ups and temporary restaurants.


When: Sunday, Tuesday, Wednesday, Thursday, Friday 6 p.m. - 2 a.m.


The Rundown: The burger pop-up in the dark side room of the Mission club will turn off its grills after a year come Nov. 22. But don't count them out for good: Chef Chris Kronner is reportedly in the works of locking down an Oakland location. While it's still around, catch the salty and rare bliss that is the KronnerBurger accompanied by fries with beef cheek gravy. Before you head home, guzzle the grease down with a glass of their Scotcholate milk.

Uno Dos Tacos

When: 11 a.m. - 4 p.m.

Where: Pesce

The Rundown: Brought to you by the people behind Super Duper, Adriano Paganini's Mexican pop-up preview opened yesterday as the completion of the brick-and-mortar location is a few months away. Look for tacos, burritos, Mexican beer, and soda. Although the place is open for lunch, the pop-up may be open late night in the coming weeks serving mezcal and tequila cocktails alongside classics like chile relleno, tamales, and mole poblano.


When: 6 p.m. - 11 p.m. on Thursday, 6 p.m. - 2 a.m. Friday and Saturday

Where: Kate's Kitchen

The Rundown: Chef Tommy Martinez has opened up a snazzy pop-up at a Kate's, known for serving breakfast all day. Formerly of Mission Beach Café, Martinez has crafted a menu consisting of items like grilled bavette with fresh beans, tongue confit and seasonal desserts. No alcohol is served, but guests are welcome to BYOB.


When: Saturday, 3-6 p.m.

Where: Gourmet & More


The Rundown: After an inspiring trip to Bologna in 2008, long-time chef John Pauley and his wife Anna Li have taken on the art of using traditional pasta-making techniques using locally-sourced ingredients. Nests ($4.50) of pappardelle, parsley-garlic tagliatelle and squid-ink spaghetti are for sale along with jars of ragu ($8) and tomato sauce ($5) to take home. Cannoncini, a prosciutto-filled pasta is available by pre-order only.

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Rhys Alvarado


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