tavolavila
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We would love to take credit for the idea of Tavolavila. But there are others who have gone before us and provide inspiration. San Francisco's Dissident Chef is Emerging San Francisco Business Times (June 13, 2008) Russell Jackson will open Lafitte by the end of the year after four harrowing, exhilarating, exhausting years as the Dissident Chef and running an underground restaurant called Subculture Dining. Gourmets Go Underground So don't expect me to carve a 25-pound suckling pig on my dresser any time soon. New York Times (May 21, 2005) This is about dining out. Not in one of those fancy food palaces where the maitre d'hotel stands in judgment at a celestial podium and the reservations are only available at 5:30 -- handed out like condescending early-bird specials. No, this is about a new global dining phenomenon in which you have to know somebody who knows somebody just to find out about the place; where you have to be given a secret password, and then sneak up a back staircase just to get in. This is about dining at a culinary speak-easy. (more)
New York Times (August 15, 2004) Take the concept of the speakeasy (si fang cai), the intimate eating places that have sprung up in people's homes and have become, for locals and those in the know, some of the best places to eat on the island. The speakeasies started several years ago when some Hong Kongese, gastronomes and cooks with limited means, decided to set up one or two tables in their sitting rooms and offer a fixed-price, multicourse menu of distinctive home-style dishes. (more)
The Seattle Times (August 18, 2004) San Francisco Chronicle (January 22, 2006) This Week's Special: Guerilla Dining The Guardian (September 3, 2006) And now we have the guerrilla restaurant; usually housed in makeshift structures and situated off every beaten track, with top chefs but a deliberately limited lifespan. For those drawn to restaurants with three-month waiting lists and secret phone numbers for the privileged few, this is the next step - a restaurant so exclusive that there's no advertising, it's very hard to find, and that if you're not in the loop it will have vanished by the time you even discover it. (more) Michael Hebberoy, a food provocateur, moves his feast to Seattle International Herald Tribune (November 8, 2007) The meal was open to just 40 people. They had to sign up before they could learn the address, that of a vacant bank in this city's industrial-chic Georgetown neighborhood. (more)
Dinners we want to try out: Outstanding in the Field is a roving culinary adventure - literally a restaurant without walls (check out this amazing photograph!) RADIO AFRICA & KITCHEN is a nomadic restaurant with sustainable products and methods. The food is inspired by old world recipes of Mediterranean and Red Sea countries. A very similar concept as ours, but with some videos and loads more pictures.
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