L.A. Pop Up

christopher marino
Andrew Zimmern creates a menu inspired by his travels for a hungry dinner crowd in LA. He'll be working and eating as he shops for the unique ingredients that he'll be serving at his one-night-only pop-up restaurant. Andrew faces the challenges that arise as he prepares a globally inspired meal.

From This Episode

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles
Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles. 960 1280

christopher marino  

Fresh tuna fillets at International Marine Products in Los Angeles

Fresh tuna fillets at International Marine Products in Los Angeles

Fresh tuna fillets at International Marine Products in Los Angeles. 960 1280

  

Waitstaff preparing tables at Andrew Zimmern's pop-up restaurant

Waitstaff preparing tables at Andrew Zimmern's pop-up restaurant

Waitstaff preparing tables shortly before the opening of Andrew Zimmern's pop-up restaurant in Culver City, CA. 960 1280

  

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck. 960 1280

christopher marino  

Sea urchin with dashi (fish broth) at International Marine Products

Sea urchin with dashi (fish broth) at International Marine Products

Sea urchin with dashi (fish broth) at International Marine Products. 960 1280

  

Andrew Zimmern grilling tongue

Andrew Zimmern grilling tongue

Andrew Zimmern grilling tongue in preparation for the opening of his pop-up restaurant. 960 1280

christopher marino  

Raw tongue at Andrew's pop up restaurant

Raw tongue at Andrew's pop up restaurant

Raw tongue used for making the third course at Andrew's pop-up restaurant. 960 1280

christopher marino  

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles. 960 1280

christopher marino  

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop up restaurant in Los Angeles

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop up restaurant in Los Angeles

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop-up restaurant. 960 1280

  

Octopus simmering at Andrew Zimmern's pop up restaurant

Octopus simmering at Andrew Zimmern'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. 960 1280

christopher marino  

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon. 960 1280

  

Andrew adding blood and eggs to the mix for his chocolate budino dessert in Los Angeles

Andrew adding blood and eggs to the mix for his chocolate budino dessert in Los Angeles

Andrew adding blood and eggs to the mix for his chocolate budino dessert while chef Michael Voltaggio looks on. 960 1280

christopher marino  

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon in Los Angeles

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon in Los Angeles

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon: the amuse-bouche at Andrew's pop-up restaurant. 960 1280

  

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