"Pop-up dining" concept comes to Phoenix

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It's the hottest new trend in dining: “pop-up restaurants.” Now that trend coming to Phoenix.

PlaceInvaders is a pop-up dining series that "invades" interesting and remarkable residences, hosting dinner and brunch events for between 12-24 guests per seating.

Katie Smith-Adair and Hagan Blount are the Brooklyn, NY-based co-founders of Laminates. They're bringing their concept to Phoenix this weekend, with a series of events in a beautifully restored historic home in Central Phoenix.

Tickets are still available for these unique, exclusive dinners and brunches, and can be purchased by signing up at www.placeinvaders.co. The specifics of the location are only revealed at the last minute, and only to ticket holders.

Katie and Hagan started PlaceInvaders to create really special and unique experiences for people who like to try new things and get an inside look into interesting real estate they might not otherwise be able to access. "The opportunity to explore interesting homes is always appealing, and our guests love the idea of exclusive, unique experiences, especially when it comes to dining," said Katie of the appeal of attending a PlaceInvaders event.


www.placeinvaders.co (NOT .com)

Event Info:

April 25: 1 p.m. brunch, 8 p.m. dinner

April 26: 1 p.m. brunch, 7 p.m. dinner

Location specifics only disclosed to ticket holders.

As an example of the type of menu items guests can expect, our own Niçoise Salad Bite recipe is below.

Serves 20:

For the bite:

- 1 small red onion, sliced into ½ inch squares

- 1 lb ahi tuna, sliced into 1½ inch cubes

- 10 niçoise olives, halved

- 1 8 oz package of haricot vert (French green beans), trimmed to 1 inch pieces

- 6 quail eggs, hard boiled and sliced into 1/8 inch rounds

- 6 fingerling potatoes, sliced into 1/8 inch rounds

For vinaigrette:

- 1½ tablespoons cider vinegar

- ½ tablespoon Dijon

- ½ cup extra virgin olive oil

- ½ medium white onion, sliced paper-thin

- 1 garlic clove, minced

- 1½ cups flat-leaf parsley leaves, loosely packed, then minced

- ½ cup mixture of tarragon and fresh chervil leaves, loosely packed

- Sea salt and freshly ground black pepper to taste


Make the vinaigrette by whisking together vinegar and mustard. Slowly whisk in the oil. Stir in the garlic, onion, parsley, tarragon, and chervil, mixing well. Season to taste with salt and pepper.

Sear haricot vert over high heat until blackened, but still crisp, in a light drizzle of olive oil.

Sear tuna cubes over high heat in a light drizzle of olive oil, rotating quickly so each side of the cube gets a few seconds of heat.

Using a sturdy toothpick, spear (in order, so olive is at the top) half an olive, two haricot vert, one slice of onion, a piece of tuna, one egg slice, and one potato slice.

Drizzle with vinaigrette and serve.

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