The pop up restaurant every chef’s dream often showcased on shows like top chef and in the movies. In reality not the easiest thing in the world to pull off for many reasons. Lucky here in Norfolk a husband and wife are trying to pull it off once a month.
Chef Nate who is doing is residency at the Norfolk’s Legrand Kitchen sous-chef takes over once a month on Sunday’s to create their own pop up restaurant Pro-Tiem. I got lucky to check out their pop up at a local b&b owned by friend and other restaurant owner Jamie Summs of 80/20 burger bar.
Overall not a bad day I will have to say the heat was a bitch to have the event outside, but gave me a reason to drink more cocktails. A nice touch offering local wine and two signature cocktails created by the house bartender. I opted for the Gin Nikki which was gin, mint, club soda, lemonade, and lavender. Refreshing to say the least on a 90 degree Virginia day.
Food offerings came out in a series of passed plates which were different than the normal sit down course style offered at their traditional pop ups at Legrand. Grilled flank steak with avocado mousse was good for the hot day. The steak was cook well seasoning was enough not to overpower. The avocado mousse personally didn’t do much for me, just kinda bland and was just there didn’t add anything really to the dish other then to cool the heat of the pepper on the meat.
Side offerings of charred baby vegetables and chimichurri. The churri was really good I started to put it on everything I could get my hands on. It went really well with the steak actually.
Mixed salad with Greek yogurt and edible dirt was an interesting combo for the hot day. Overall I liked this dish, but the dirt wasn’t super good it was comprised of toasted barley, wheat, and granola. While it added the crunch the dish needed some of the toasted notes were a bit tough to chow down on.
The seared pork belly was my second favorite dish of the day. Belly was salty, buttery, and fall apart in your mouth good. The black garlic puree was an awesome addition of sweet and sour to the salty smooth belly.
Ahhhh the pickled shrimp I must have ate probably twenty of these guys that day. The pickling liquid was so flavorful and added this crisp bite to the sweet shrimp that was perfect for a hot day. The liquid had notes of smoked paprika, rice wine vinegar, and citrus. These bad boys were good just as they were cocktail sauce not needed, but the smoked tomato sauce brought them to a whole different level.