Continuing the trend of recent Edgewood Avenue pop-ups, a new two-man venture called Booze Pig & Co. is taking over the kitchen at Mother Sunday and Monday nights for the next month. Robert Velazquez, most recently sous chef at Holeman & Finch Public House is in charge of the food, and Brian Bates, former assistant sommelier at Restaurant Eugene, runs the beverage program.
Velazquez's dishes range from $5 to $15, and Bates offers full bar service and has reworked the wine program at Mother to pair with the pop-up's menu. Booze Pig & Co.'s longevity depends on its success, according to Velazquez. Service is available from 6 p.m. to 11 p.m. Take a look at the opening menu below.