Katoi Pops Up at MotorCity Wine; Chartreuse's Doug Hewitt at Angelina Italian Bistro

Corktown—Albert Borrego and Brandon O'Sullivan of Seasons Harvest hit St. CeCe's Pub again Tuesday night. Each small plate is $10 and dessert is $6. Dine on sautéed perch, bourbon apple pork confit, soba noodles, street corn croquettes, roasted squash, and coffee cardamom ice cream with a chocolate pistachio cookie.

Milwaukee Junction—Salt + Acid's team hosts it's second pop-up event of the year this Thursday at the Chaps Lofts. The 4-course menu runs $50 and features crème fraiche eggs, croquet madame with quails egg and shaved root vegetable salad, thyme butter roasted aged strip steak, and "coffee and doughnuts" for dessert. The event is BYOB.

Downtown—Angelina Italian Bistro's chef Charles Williams will collaborate with chef Doug Hewitt of soon-to-open Chartreuse Kitchen and Cocktails next month. Tickets to Hewitt's pop-up dinners have been a hot item; his one-night event at Revolver quickly turned into three nights as tickets sold out in less than 24 hours. Charcuterie, charred Spanish octopus, bacon wrapped monkfish, and more are on the lengthy menu. The cost is $59.

Corktown—MotorCity Wine is offering yet another opportunity to sample chef Brad Greenhill's elusive cuisine ahead of Katoi's opening. The menu features a mix of vegetarian and carnivorous items: homemade tofu, crispy sour ribs, potato dumplings, banana leaf trout, and coconut fro-yo.