Pop-ups in Venice: Wolf in Sheep’s Clothing, Alma and Kali Dining


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Lately, pop-up dining central might be the neighborhood of Venice. Maybe it’s the by-the-beach location or its bobo residents. Whatever the reason, here are a few to check out:

Wolf in Sheep’s Clothing took over the old Capri space on Abbot Kinney Boulevard late last year. The pop-up kitchen is managed by chefs Brian Dunsmoor of Axe and Kris Tominaga of Joe’s Restaurant. The restaurant was due to end its stint this month but is now in negotiations to extend the operation in the same space for an additional six months while a permanent space is secured; good news for all those who have yet to try the restaurant’s reasonably priced, market-driven dishes. The restaurant is open for dinner Tuesday through Sunday. 1616 Abbot Kinney Blvd., Venice,

Chef Kevin Meehan of Cafe Pinot started hosting dinner parties in Culver City earlier this month through his new project, Kali Dining. The pop-up dining experience features a frequently changing menu and location. Meehan prepares and serves a four-course prix-fixe meal for guests in a casual, intimate environment. The dinner series, which costs $65 per person and currently runs Wednesday to Sunday, is on in Venice through early March. And did we mention that he hunts his own hogs too?

Another pop-up restaurant new to the scene in Venice is Alma. With only a couple of weeks under its belt, the eatery serves weekly changing three- and five-course prix-fixe dinners ($35 and $55, respectively) Wednesday through Saturday. Housed inside cafe Flake on Rose Avenue, Alma is the brainchild of Dinelle Lucchesi, a former director of an underground social club in San Francisco, and Ari Taymor of San Francisco’s Bar Tartine and Flour + Water. Taymor’s creations will highlight American cuisine with dishes such as garlic and oyster stew; smoked lentils, carrot, milk skin and nettle; and popcorn with chocolate and soy caramel. 513 Rose Ave., Venice,



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Top photo: Kevin Meehan of Kali Dining; bottom photo: braised wild hog with smoked potato puree, peas and prosciutto. Credit: Mike Sanfratello.