When someone mentions a “Pop-Up,” I respond like Pavlov’s puppies, I salivate. No, no, a “Pop-Up” is not a new toaster snack. It’s a trendy event for serving food in restaurants, at festivals, and other public space—or even homes. Pop Ups often introduce chefs and their techniques or mark a celebration.
This one last Monday night marked the Bahrami family’s 35th year in the restaurant business in St. Louis.
Natasha, daughter of Hamishe (and the restaurant’s namesake), are co-owners of the place started more than three decades ago by her parents. Natasha has put her glitzy stamp on the gin bar, considered by many to be the best of it’s kind in the area.
Bernie’s place is on Wydown. It holds only 12, plus the outdoor patio, but space has never prevented him from creating splendid Malaysian comfort food.
A Star is Born!
During the five seating times, guests filled the restaurant to over flowing. Our party of four snagged one of the coveted 6 p.m. slots.
The star of the evening was the Lamb Ramen, a blend of Bernie’s famed ramen noodles with Hamishe’s lamb stew—a match made in culinary paradise. While the kitchen served up the Lamb Ramen, Natasha charmed the guests, kept the tables turning, and the gin flowing.
Desserts You Can Swoon Over
Lovin’ Those Pop-Ups
Pop-Ups build a sense of community around a shared meal. They’re a chance for chefs to highlight a new or favorite dish, and yum it up with fans and friends. Keep those Pop-Ups coming!
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