A valley chef is opening a new restaurant in Tempe for a limited time only.
Chef Anthony Andiario, former executive chef at the Quiessence Restaurant at the Farm at South Mountain, is popping up on Mill Avenue.
His new pop-up restaurant "Supper" will take ovA valley chef is opening a new restaurant in Tempe for a limited time only.er the space occupied by breakfast and lunch spot "Ncounter" at night through July.
Diners can anticipate a new menu each weekend, with the restaurant only serving 30 to 40 guests a night.
Pop-up restaurants are a fun and spontaneous way for chefs to get their creative juices flowing in a way that won't exist again.
Here's this weekend's menu:
by Chef Tony Andiario
Friday, July 12 and Saturday, July 13 - 7pm
4-course menu, $45 per person
1st: Heirloom Tomato Terrine: Mosaic of layered heirloom tomatoes, crispy squash blossoms, marinated cucumber and basil vinaigrette
2nd: Roasted Eggplant Raviolo Lunga: Grilled + roasted eggplant with sweet corn, cherry tomato, fresh ricotta and housemade salami nola
3rd: Slow-Cooked Two Wash Ranch Chicken: Summer squash puree, peppers, Queen Creek olives and purslane
4th: Melon Sorbet: Seasonal melon sorbet with Utah cherries, tuile cookie and orange mint
Pop-Up Restaurant, Supper
July 12 and July 13 at 7 p.m.
*New menu every weekend through July
310 S. Mill Avenue
Tempe, AZ 85281
Reservations: TempePopUp@gmail.com or 480-447-7248