“Pop-up restaurants?"
Ana took the tablet back, practically vibrating with excitement. "Once a month, even once a week. Fixed menu, unusual locations. Heavy emphasis on experience and hospitality."
"I know what they are." They'd been popular in Europe for many years now. Some of them were spectacular productions closer to a circus, like Gingerline in London. Others were immersive experiences in the same place using rotating themes. A few farm-to-table chefs in Colorado already hosted pop-ups at their farms for a select guest list. Tickets were as coveted in the food world as white truffles and twice as hard to acquire.”