Go behind the scenes with Andrew Zimmern in LA, as he runs his first-ever "Pop Up" restaurant.
Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles.
Fresh tuna fillets at International Marine Products in Los Angeles.
Waitstaff preparing tables shortly before the opening of Andrew Zimmern's pop-up restaurant in Culver City, CA.
Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck.
Sea urchin with dashi (fish broth) at International Marine Products.
Andrew Zimmern grilling tongue in preparation for the opening of his pop-up restaurant.
Raw tongue used for making the third course at Andrew's pop-up restaurant.
Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles.
Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop-up restaurant.
Octopus simmering. The octopus is one of the ingredients to be added to the salad that will be the first course at Andrew's pop-up restaurant.
Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon.
Andrew adding blood and eggs to the mix for his chocolate budino dessert while chef Michael Voltaggio looks on.
Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon: the amuse-bouche at Andrew's pop-up restaurant.