Alternative dining: Pop-up restaurants are on the rise

John Perkins is one of several St. Louis chefs redefining what the term “restaurant” can encompass. In some cases, these chefs are embracing the pop-up ethos, offering a one-time-only event inside of another restaurant’s space.

Others have experimented with forms that defy easy categorization, from a dinner series forcing chefs to cook without their usual tools to Perkins’ rotating concepts.

Call it the rise of the alternative restaurant.

In this, St. Louis follows a trend that in recent years has spread across the nation, and even the world, touching some of the highest circles of the culinary scene.

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