POP-UP DINNERS
Pop-Up dinners are intimate, chef-hosted evenings where creativity, hospitality, and storytelling come together.
Hosted inside Chef Jose Garces’ private studio spaces, each dinner is built around a distinct theme or seasonal inspiration, offering guests a rare opportunity to experience his cuisine in a more personal and immersive setting. These limited-seat events are designed to feel thoughtful and relaxed — a place where great food sparks conversation and every detail is intentional.
A Unique Culinary Event.
Each event is crafted to showcase Chef Garces’ evolving vision and global influences. Menus change regularly, allowing guests to explore new flavors, techniques, and stories that may not appear anywhere else.
Guests are welcomed into the studio for a curated multi-course experience that balances elevated cuisine with warmth, connection, and a sense of occasion — all guided by Chef Garces’ signature approach to hospitality.
Features:
- Rotating themed menus inspired by season, culture, or technique
- Limited seating for an intimate, communal atmosphere
- Chef-driven storytelling and thoughtful presentation
- Studio setting designed for connection and discovery
- Occasional beverage pairings or special moments (when offered)
POP-UP DINNER EVENTS
Mesa y Co: “Tierra, Mar y Fuego” August Edition
Aug 22nd, 2026
COST$225.00
SEATS2
By popular demand, Chef Garces is bringing back the Mesa y Co preview dinner for a second evening this August. The first dinner sold out and left us wanting more, so here we are.
This time, the format opens up: after a first course of Lobster Tortilla Soup, the table fills with an expansive spread of small plates served family style, before settling into the main event, Wagyu Short Rib Barbacoa, and closing with Tres Leches.
Several new dishes make their debut, so returning guests will find plenty to discover. Wine pairing and mezcal flight add-ons are available.
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Taste of The Caribbean with Chef Timon Balloo
Sep 26th, 2026
COST$225.00
SEATSSOLD OUT
The Caribbean is not one place — it is a thousand crosscurrents of culture, history, and flavor, carried across islands and generations. This September, Chef José Garces welcomes Fort Lauderdale chef Timon Balloo to Shokutsu North for an evening that honors the depth and range of that tradition.
Drawing on his Chinese, Indian-Trinidadian roots and a culinary career built across cultures, Chef Balloo brings to this dinner the same philosophy that defines his celebrated restaurant, The Katherine: seasonal ingredients, deep heritage, and cooking that has something to say. Together, Garces and Balloo will alternate courses through the evening — six chapters in a shared story of islands, spice, and the sea.
Amada Meets Coastal Maine - Surf, Shell & Land - October Edition
Oct 24th, 2026
COST$225.00
SEATSSOLD OUT
The June dinner sold out and left guests wanting more — so Chef Garces is bringing Amada back to coastal Maine this October for a second evening. Same spirit, same sprawling Andalusian table: a welcome sangria and first bite, a chilled first course, then wave after wave of tapas — jamón, crudo, octopus, Ibérico presa, Maine crab-stuffed piquillos, olive oil-poached halibut — before the centerpiece Paella de Mariscos, built around Maine lobster, Bangs Island mussels, scallops, and prawns. Dessert closes the evening.
Wine pairing available as an add-on.
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Okatshe at Shokutsu: “Smoke, Sea & Precision”-November Edition
Nov 21st, 2026
COST$225.00
SEATS9
By popular demand, Chef Garcés is bringing Okatshe at Shokutsu back for a second evening this November. The July dinner sold out fast, so we're doing it again.
Guests move through three waves of food built around Maine's coastline reimagined through a Japanese lens: a first wave of chilled bites like Bluefin Tuna Tiradito and Love Point Maine Oysters, a second wave of warm dishes including Grilled Maine Scallop Anticucho and Japanese Wagyu Striploin, and a third wave to close things out sweet with Japanese Cheesecake and Maine Blueberry Compote.
It's the same menu that sold out over the summer, back for one more night before the season turns.