Tag: pop-ups

Sophia Marchese and Reid Trapani have been hosting Happy Seed pop-ups for the past couple of years, primarily at A Mano and Buena Vida in Old Fourth Ward. After garnering quite a following, the duo have signed a lease for their first brick-and-mortar, a full-service vegan restaurant called La Semilla, slated to open in March 2022.

Wonderkid’s opening chef Justin Dixon is leaving the restaurant to focus on his Humble Mumble pop-up. He’ll start serving his sandwiches for lunch and “Atlanta cuisine” for dinner at a variety of locations around the city next month.

Lucian is a cheerful, light-filled yet intimate new wine bar, while Shay Lavi returns with Nur Kitchen, and Poach Social opens as a cute breakfast spot in Summerhill. Plus this month's pop-up highlight: home-style Korean in Grant Park.

Candytopia, a colorful, Instagramable wonderland filled with large candy sculptures and paintings, is back in Atlanta at the Disco Kroger shopping center in Buckhead. Before you go, here's what you need to know. (Hint: Bring socks, a fully charged phone, and prepare for confetti.)

In the best of times, running a food business can be risky, expensive, and demanding. But when these Atlantans lost work during the pandemic, it was also an opportunity.

“Most bike shops look like your dad’s garage, so we’re trying to steer away from that,” says Marshall Thomas, a.k.a DJ Mars. “We’re selling fun: You walk into the store, we’ve got bright, colorful merchandise, we’ve got dope music, we feature dope DJs on the weekend, and we just create a different vibe.”

Chef Nick Melvin's popular Saturday burrito pop-up, Poco Loco, is getting a brick-and-mortar space in Kirkwood. The restaurant is set to open soon in the former Dish Dive space.

“This is something I’ve wanted to do,” VanTrece says. “It‘s not as expensive, and it’s still showcasing food we’ve done throughout our existence.”

The pink pop-up arrived on February 19 and is already drawing crowds of fans seeking Boy Brow and Cloud Paint.

It was her mother's Korean fried chicken recipe, and a "growing obsession to show everyone just how out-of-this-world it is,” that inspired marketing consultant Stephanie Watson to become a chef.