Catch of the day

AMBERJACK ATTACK at the Pop-up!!
Expect the freshest fish in town tonight...

Like us...

Type "Pop-up Container Restaurant" to find us on Facebook. Or just click on the above picture.
See you there!

Awesome reviews

Check these two reviews of the Pop-up:
- BlogBaladi (follow this link: http://blogbaladi.com/the-junkyard/)
- Le Commerce du Levant (pic below)

Beirut hutongs

You want to easily locate the Junkyard? Get your copy of "Welcome to Beirut", a booklet made by Zawarib.

"Our 3rd visit this week, and this is fast becoming our favourite place in Beirut! Hoorah for originality, charm & flair! Location a real secret, that we can reveal ;) No.29 on our updated map of Mar Mikhael" (Zawarib)

Menu of the day

                                 /// August 2 \\\

- Vegetables -
Tomato and basil couscous
Watermelon, halloumi and cucumber salad with mint

- Poultry -
Chicken with mushrooms and thyme

- Seafood -
Octopus with lemon - parsley dressing and fine herbs salad
Salmon with trio of tomatoes and basil
Tuna with peppers and black olives

- Meat -
Fusilli with goat ragout
Striploin with eggplant puree and grilled scallions


*Complimentary dessert with every meal :)

Anthony Rahayel's pictures

A big thank you to Anthony for his gorgeous pictures taken on July 26. You can always check his review of the Pop-up Container on www.nogarlicnoonions.com/the-pop-up-container-junkyard-restaurant/

 

Tue July 31

We're having today the same menu as yesterday, with an additional seafood plate: baked tuna with oregano and potatoes, onions and black olives


- Vegetables -
Watermelon and feta salad with mint
Roasted vegetable salad with red pepper tapenade
Baked mushrooms with parmesan and herb crumbs

- Seafood -
Salmon with peas and tarragon
Octopus and herbs salad
Baked tuna with oregano, potatoes, onions and black olives




- Meat -
Roasted goat with glazed carrots and rosemary
Entrecote with herb vinaigrette and mushrooms

- Poultry -
Chicken with summer vegetables and black olives stew

and the dessert:
Sweet melon carpaccio with mint syrup

Menu on Wednesday July 25th

Small plates for sharing

Vegeterian
  Mediterranean Couscous
  Bruschetta with Eggplant and Rosemary Jam
  Roasted Beetroots with Parsley Vinaigrette

Poultry
  Chicken Skewers with Tomato Compote and Basil
  Chicken with Mushrooms and Mustard Sauce

Seafood
  Octopus Salad with Parsley and Capers
  Salmon Confit with Pickled Cucumbers and Ginger
  Seared Tuna with Roasted Peppers and Coriander Sauce

Bon appétit :)

Menu on Tuesday July 24th

- Starters -

Chicken Skewers
With tomato compote and basil

Roasted Beetroot
With parsley vinaigrette and labneh

Octopus Salad
With potatoes, red onions, parsley and capers



 
- Main Courses -

Seared Tuna
With roasted peppers and coriander sauce

Salmon Confit
With pickled cucumbers and ginger

Roasted Chicken Breast
With mushrooms and mustard sauce

Mediterranean Couscous
With peppers, zucchinis, red onions, parsley and scallions

 
- Dessert -

Roasted Peaches with Caramel Chantilly


Bon appétit!

Private party

You can always like the Pop-up Container on Facebook.

So it begins...

Our first review online!

Special thanks to BeirutRestaurants.com

You can find the review here.

Cheech Wizard (Making of)

The making of Cheech Wizard.
Special thanks to Matchstick and his Ozzy friend!

Watch it in better resolution on our facebook page.
And your whilst your there, "like" us!

Pop-up? Container?

A yellow, fully equipped kitchen container, finds itself nestled in the middle of an un-built lot in Mar Mikhael, facing the bus cemetery.

Magenta bougainvilleas perfume the air, furniture all built from junk, a bar created of oil barrels, a petanque course lays shyly on the side; this is what the pop-up restaurant looks like.

This concept has seen the light within a mere month and it is the brainchild of “Food For Thought”; a food consultancy company created by Mario Jr. Haddad and Chef Tomas Reger, respectively owner and executive chef of Le Sushi Bar.

Apart form the “wonderland” feel of the place, it is the food that takes center-stage, since Chef Tomas is responsible for creating a different menu daily, all based on the concept of market food and what is in season.

“The idea of the pop-up consists of establishing a temporary restaurant space, where foodies can expect to have a unique culinary experience right until the rainy season commences” explains Mario Jr. “It is also an original way to initiate the Lebanese people to experience the trend of market food and slow food”.

Who da man?

Come have a drink with Cheech Wizard and his pal at the Pop-up Container

I listen to graffiti everyday

Welcome to the Pop-up Container

Keep calm and grow a mustache

Shaolins

Meanwhile in Mar Mikhael...

pop in

popping it open in the pop-up container

brb

pop-up under construction

hot and cold game (part II)

again. where's the yellow container?

what you gonna do with all that junk?

all that junk inside that... container?

what's in the box?

hot and cold game

can you guess where is the yellow container?