“The term pop-up had never registered with me before,” says chef Fredrik Berselius. Still, when a restaurant deal fell through, he and co-chef Richard Kuo decided to serve their incredibly cheap, modern-Nordic menu in a very pop-up-like situation: out of a kitchen in a Brooklyn design studio, Monday through Wednesday only. Berselius and Kuo, who met at Manhattan’s Corton, price their seven-course menu at just $45, creating walleye pike garnished with egg yolks and colorful wild herbs and greens, as well as beef cooked in hay with garlic mustard. The duo typically spend the other four days working, foraging at local and upstate parks for ingredients like herbs and mushrooms.
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