Eat and Drink New York City pop-up of the week By Meredith Deliso Updated June 7, 2016 6:24 PM Print Share fbShare Tweet gShare Email Pop-ups are popping up all over New York City. From take-out windows to guest chefs to special menus, we'll update this space regularly with ones to know about. Get there while you still can. KITH x Cap’N Crunch Photo Credit: Kith Head to SoHo to get your cereal fix at this unique Cap'N Crunch pop-up shop. Broadway Bites Photo Credit: UrbanSpace The Midtown crowd has more lunch options, as Broadway Bites is back for the summer season. The pop-up market from Urbanspace features nearly 30 vendors, serving everything from sushi burritos (Hai Street Kitchen & Co.) to grilled cheese sandwiches (Meltkraft) to lobster rolls (Red Hook Lobster Pound) to the ever-trendy poké (Gotham Poké). New this season too are DÙNDÚ (West African fare), Kaya (Taiwanese snacks), The Cannibal Dogs (beer and butcher shop) and Mr. Bing (Beijing jianbing, or street crepes). Now through July 17, 11 a.m.-9 p.m. daily; Broadway between 32nd and 33rd streets, urbanspacenyc.com/broadway-bites Dinosaur Bar-B-Que Photo Credit: Daniel Krieger There's a new concession for Coney Island visitors this summer. Barbecue joint Dinosaur Bar-B-Que is popping up on Surf Avenue, in a refurbished shipping container, for the season. Find its signature BBQ offerings such as a pulled pork sandwich ($10.50) and sliced brisket sandwich ($10.50), as well as sides including Creole potato salad, crispy coleslaw and BBQ beans ($3 each). May 27-Nov. 1; 1208 Surf Ave., Coney Island, dinosaurbarbque.com Josephina at The Pines Photo Credit: meet_josephina via Instagram There's a new place to get your taco fix. Josephina, a summer pop-up in the backyard of The Pines, starts serving its carne asada, lamb barbacoa and vegetarian tacos on May 21. Also on the menu are ceviche (pictured), a salad bowl and, for dessert, a sweet masa cake with pistachio ice cream. The Mexican menu, which ranges from $4 to $10, is inspired by the travels of restaurateur Carver Farrell and photographer-stylist April Valencia, and will feature ingredients sourced from farms in New York State and Mexico, organic pasture-raised meats cooked on a wood-fired grill and fresh tortillas made in-house each day. The pop-up will also host chefs throughout its run, starting with Karlos Ponte (of Copenhagen's Restaurant Taller) in mid-June. Beyond brunch and dinner, the pop-up will also feature a market, with ceramics, clothing, magazines, flowers, herbal kits, cheeses, fresh salsas and more for sale. Opens May 21, hours are Thursday and Friday, 5-10 p.m., Saturday and Sunday, noon- 10 p.m., through Oct. 1 (weather permitting); 284 Third Ave. (in The Pines backyard), Gowanus, meetjosephina.com Meyers Bageri NYC Photo Credit: Meyers Bageri NYC Claus Meyer's renowned Danish bakery can now be found in Brooklyn. On Saturdays, it is popping up inside Margo Patisserie in Williamsburg, serving a limited supply of Meyers Bageri's signature breads and Danish pastries. Treats can be found alongside Margo Patisserie's French pastries and include kanelsnurrer, a cinnamon bun ($4); tebirkes (pictured), a poppy-seed Danish ($4.25); a traditional raspberry Danish ($4.25); hvedebrod, the bakery's trademark sourdough bread ($6); and rugbrod, a dense Danish rye bread ($7/half loaf, $12/loaf). Meyers Bageri will eventually take over the entire space this spring, so consider this a sneak peek. Saturdays from 9 a.m.-7 p.m. (or until the bakery runs out); 667 Driggs Ave., Williamsburg, 347-696-8400, facebook.com/meyersbageriNYC Margot's Pizza Photo Credit: Margot's Pizza / Adam Kuban Pizza hot spot Emily's becomes even more of a destination when, once a month, Adam Kuban takes over with this pop-up. The founder of the defunct pizza blog Slice specializes in thin, crispy bar-style pizza. The menu rarely changes and includes pies like the classic Margot-rita, Love Supreme (sausage, green peppers and red onion) and Hot Supreme (sausage, pickled jalapeños and red onion), with vegan options too. The pop-up has drawn a rabid following since launching last year, with tickets selling out as soon as they're available. If you're a fan, or want to try a slice, Kuban recently released dates for his next pop-ups: Feb. 27, March 19, April 16, May 14 and June 18 (later dates TBD). Tickets go on sale the Saturday before at noon. Sign up for the mailing list to be the first to know, and keep a lookout for news on a brick-and-mortar location in the works. When all else fails, you can check out the pop-up's Instagram (@margotspizza) for drool-worthy photos of pies. 919 Fulton St., Clinton Hill, margotspizza.com Fondue Chalet Photo Credit: Facebook / Fondue Chalet Get a taste of the Swiss Alps in Williamsburg. The seasonal pop-up Fondue Chalet opened Dec. 4, from the same people behind Diviera Drive down the street. The 40-seat pop-up is decked out with vintage ski posters and serves a selection of -- you guessed it -- fondues, including white truffle oil ($25/person), wild mushroom ($26/person) and dark beer ($24/person), all of which come with bread, vegetables and meats for dipping. Beyond the communal comfort food, a Tuscan kale salad ($12) and charcuterie plate ($20) are also offered. Open Tuesday-Saturday from 6 p.m.-midnight now through March; 125 Berry St., Williamsburg, 347-987-4302 Brooklyn Bread Lab Photo Credit: Brooklyn Bread Lab A bread lab is rising in Bushwick. Brooklyn-born chef Adam Leonti (pictured), of Philadelphia's James Beard Award-nominated Vetri, is returning to his roots with the Brooklyn Bread Lab. Visitors can purchase take-away baked goods, such as heritage grain breads, pizza al taglio and pastries like pumpkin bread doughnuts and cannoli, all made with fresh milled grains that are made on-site in a 7,000-pound stone mill. There will also be cooking classes in bread-, pizza- and pasta-making and baking for kids, ranging from $75-$95. The lab is slated to sell baked goods and hold classes until the opening of The Williamsburg Hotel in the spring, when Leonti will serve as executive chef of the hotel's restaurant. Open Wednesday through Sunday from 10 a.m. to 7 p.m. starting Dec. 2 through spring 2016; 201 Moore St., Bushwick, 718-418-4400, brooklynbreadlab.com Eureka NYC Photo Credit: Facebook / Dining with Flynn Wunderkind Flynn McGarry has been drawing buzz since he was 11 years old, when he started a supper club at his parent's house. Since then, he's launched a monthly pop-up restaurant in Los Angeles, was on the cover of New York Times Magazine and was named a 30 under 30 Zagat Los Angeles honoree and one of Time's 25 most influential teens (twice). Now New Yorkers can see what all the fuss is about with the 16-year-old's pop-up chef's counter Eureka NYC at Creative Edge in the West Village. Reservations to the 12-seat, 14-course tasting menu were tough to score when the weekend pop-up first launched in September, but seats have recently been released up until Dec. 13, and a seven-course lunch has been added. $80 for lunch, $160 for dinner with an optional $80 wine pairing (includes tax and gratuity); 639 Washington St., eurekanyc.com The Bride of the Fox Photo Credit: Courtesy Bo Bech / An Rong Xu Prepare to be surprised. Bo Bech, of the famed Copenhagen restaurant Geist, is turning his culinary sights on New York City. He is in the midst of looking at spaces for a new restaurant here, but first, New Yorkers can get a taste of the modern chef with his new series of pop-up dinners, The Bride of the Fox. Details are tantalizingly scarce: Dinners will be announced one date at a time, with the multicourse menu and location revealed later (the meal might be served in a gallery, home or restaurant). Diners can request a seat by emailing email@example.com with their name, number and number of guests, and the lucky few will be picked by random. Starts Nov. 16, thebrideofthefox.com Macaron Parlour Park Slope Pop-Up Photo Credit: Ethan Covey The Macaron Parlour is setting up shop in Brooklyn for the winter. The patisserie, which has two locations in Manhattan and is a regular at markets like Mad. Sq. Eats and Broadway Bites, can now be found in Park Slope serving its sweet treats. Visitors can find its famed flavors, such as apple cider caramel, candied bacon with maple cream cheese, Cheetos and fig, as well as special Brooklyn-exclusive collaborations, including a chocolate beer ganache macaron made with Liddabit Sweets chocolate and Brooklyn IPA and a macaron ice cream sandwich made with Davey's Ice Cream. Visitors can also find Counter Culture coffee and Harney & Sons tea at the 11-seat pop-up. Now through April 1, open daily from 8 a.m.-7 p.m.; 808B Union St., Park Slope, 347-385-2463, macaronparlour.com By Meredith Deliso Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.