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© Nigel Parry

Kudos to the James Beard Foundation. They’re doing such a great job of using the about-to-be-played-out concept of pop-up restaurants to promote their big gala awards on May 9. Last week, they featured F&W Best New Chef 2002 Laurent Gras; next week comes Paris rock-star chef Inaki Aizpitarte of Le Chateaubriand. And last night I got to see Jon Shook and Vinny Dotolo, the heroes of L.A.'s Animal restaurant, serve dinner at long communal tables in a pretty room in Chelsea Market (home to all the Beard pop-ups).

© kate krader
Animal's crazy foie gras biscuit at their Beard pop-up dinner.

Chef Tom Colicchio was in the kitchen and comedian Aziz Ansari was in the house for the night. Shook and Dotolo's menu ranged from yellowtail sashimi with garlic mojo and sunchoke chips (on the menu at their new fish spot, Son of a Gun) and an outrageous foie gras biscuit with maple sausage gravy, plus a new Animal dish, Thai BBQ quail with cashews and yogurt. (On Friday night, when they team up with another amazing chef team, Frank Falcinelli and Frank Castronova of Frankies Spuntino, the menu will be totally different.)

Speaking of pop-ups, if you’re lucky you can see Ansari doing impromptu sketches at comedy clubs around the city. And get an early look at his upcoming summer movie 30 Minutes or Less; trailers will start running in theatres this weekend.
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