The LINE Hotel, Shatto A
Pop-up dinners, while popular, have become commonplace. Pop-up bars are on trend, and still relatively rare. Turns out, you don’t need a permanent space to showcase killer cocktails, or a killer concept. You do need an idea that will draw crowds quickly and with relatively short notice. Hear from some of the most successful roaming barkeeps in the country about what works, and what doesn’t work, in the bold new world of pop-up bar service.
- Paul Taylor, Drink Company
- Sother Teague, Amor Y Amargo
- Jorge Saldarriaga, Emporium Pop Ups & Emporium Arcade