{"id":9236,"date":"2019-10-22T12:00:50","date_gmt":"2019-10-22T19:00:50","guid":{"rendered":"https:\/\/lbpost.com\/hi-lo\/?p=30000003234"},"modified":"2019-10-22T17:57:09","modified_gmt":"2019-10-23T00:57:09","slug":"breakfast-burgers-to-vegan-filipino-5-long-beach-food-popups-to-try-right-now","status":"publish","type":"post","link":"https:\/\/lbpost.com\/esd\/hi-lo\/food\/breakfast-burgers-to-vegan-filipino-5-long-beach-food-popups-to-try-right-now","title":{"rendered":"Breakfast burgers to vegan Filipino: 5 Long Beach food popups to try right now"},"content":{"rendered":"

It wasn\u2019t that long ago when the best meal at Long Beach’s third-wave coffee shops was a vegan doughnut and the closest you’d get to a meal at a cannabis dispensary was the edibles. But a growing number of Long Beach chefs and influencers are taking advantage of these underutilized spaces and launching on-the-fly food popups that interrupt people\u2019s days with creative, hot meals like never before.<\/p>\n

There\u2019s a lot to be said for cooking in this minimal-investment manner<\/a>: no lease, no expectations and the flexibilitya growing number of Long Beach chefs and influencers are taking advantage of these underutilized spaces and launching on-the-fly food popups that interrupt people\u2019s days with creative, hot meals like never before. to switch up the menu whenever you please. This is the food that, were it not for the low-risk setup, might not even make it onto a plate outside the home kitchen much less into the stomachs of locals. Here are five popups that are currently running in Long Beach. Dates, times and availability always subject to change.<\/p>\n

Pogisilog at Commodity and Rose Park Roasters<\/b><\/h3>\n

@pogisilog<\/a><\/p>\n

By night, Brennan Villarreal is on the kitchen team at Los Angeles\u2019 beloved modern Filipino restaurant LASA. By morning, though, he\u2019s cooking his own animal-free takes on Filipino breakfast at coffee shops across Long Beach. Under the name Pogisilog\u2014\u201cpogi\u201d means \u201chandsome\u201d and \u201csilog” is the word for an entire genre of Filipino breakfasts served with fried rice\u2014you can find Villareal at Commodity for black garlic fried rice bowls topped with mock longanisa, roasted squash, coconut cream and pickled long beans every Sunday. The last few Fridays, he\u2019s been at the Rose Park on Fourth Street with a breakfast sandwich and pungent fried rice tossed with tofu that is spiced and smoked to emulate SPAM.<\/p>\n

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Chef Melissa Ortiz’s fried cheese balls at Stache Bar. Photo by Sarah Bennett<\/figcaption><\/figure>\n

Chef Melissa Ortiz at Stache Bar and Rose Park Roasters<\/b><\/h3>\n

@meli_rose<\/a><\/p>\n

When we last caught up with chef Melissa Ortiz<\/a>, she was in the kitchen at Bamboo Club, trying to bring her palate for flavor-layers and fine-dining precision to Long Beach\u2019s Tiki bar scene. She quietly left that gig last month in anticipation of a deployment to Afghanistan, but with her clearance process moving at a normal (read: stagnant) bureaucratic pace, you can find her most nights at Stache Bar, where she\u2019s experimenting with true dive bar food in anticipation of opening an eatery in the empty La Frida space next door (order chili cheese dogs and hamburgers at the bar for now). Saturday mornings, she\u2019ll be stretching her creativity at Rose Park with a menu that includes a soba noodle bowl and a sweet potato tartine with spicy maple, tahini and pickled apples.<\/p>\n

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A post shared by LBMeatlessMondays (@lbmeatlessmondays)<\/a> on