Chefs Mike Isabella and Jen Carroll Open French Mediterranean Pop-Up Tonight
The rotating menu will include small plates like charred and pickled mackerel (see above), beef carpaccio, and smoked quail wings. Larger platters “pour la table” range from a bouillabaisse-style shellfish and seafood roast to a 28 oz. dry-aged ribeye with charred radicchio and shishito pepper. The temporary restaurant will be open for dinner only.