Belle & James’ chef Michael Crowley is stretching his wings — before his restaurant even opens. Pop-ups are a way to push his culinary boundaries, says general manager Bobby Kruger, and get Crowley and the staff inspired and ready for the restaurant’s opening at the end of the summer.
Crowley and Kruger started the series at the beginning of the month with the folks at Lickinghole Creek, and last week created some seriously creative cocktails at Osaka. (One example: the Jurojen, god of long life, which contained gin, lime juice and house-made wasabi ginger beer.)
On Tuesday, July 21, from 5-10 p.m., Crowley will join Blue Goat chef Will Mitchell in the kitchen. Blue Goat’s full range of offerings will be available, but diners will also find another menu created by the two chefs with dishes such as smoked pork belly wrapped in pineapple and served with yucca fries, sautéed Swiss chard and a red pepper harrissa or Hanover tomato pie with horseradish meringue and edamame purée. Kruger will be shaking and stirring the drinks with concoctions that include lavender and honeysuckle syrup, foraged wild strawberry purée and blueberry-miso syrup.
You’ll have another chance to try new things when Crowley and Mel Oza team up for Belle & James’ last pop-up Monday, July 27, from 6-10:30 p.m. at Curry Craft. That menu hasn’t been released yet, but tickets are available for $45.
And pick up an issue of Style this week (or visit our website) to read more about plans for Belle & James and its opening at 700 E. Main St.