A Closer Look at the Spike Mendelsohn Pop-Up Dinner Experience
Top Chef Alum Spike Mendelsohn Delights Guests at Los Angeles Magazine’s Pop-Up Dinner
Los Angeles, CA – The historic Engine Co. No. 28 restaurant in Downtown Los Angeles set the stage for an evening of culinary excellence as Los Angeles magazine hosted its second Pop-Up Dinner of the year featuring renowned chef Spike Mendelsohn.
As attendees arrived, they were personally welcomed by Chef Spike, who was actively crafting a selection of custom pizzas. Among the highlights were the Forrest Shroomin’ Pizza, featuring micro-truffles, the White Pie topped with ricotta, burrata garlic puree, and arugula, and the Hot Honey Nitrate-Free Pepperoni-Thyme Pizza—all favorites from his Washington, D.C. establishment, We, The Pizza.
Once settled in, guests enjoyed a variety of cocktails, including Knox & Dobson whiskey and made-to-order margaritas courtesy of Mezcal 33. They then indulged in a lavish buffet curated by Mendelsohn and his culinary team.
Highlighting the night, Chef Spike and Chris Gialanella, President and Publisher of Los Angeles magazine, raised their glasses in a toast to officially kick off the next course. This segment featured Mendelsohn’s Famous Smash Patty Melt, served alongside onion rings and spicy truffle ranch, along with a taco bar that offered birria tacos, crispy pork belly, and roasted butternut squash—showcasing dishes from his restaurant Santa Rosa Taqueria.
To conclude the flavorful evening, dessert consisted of Lemon and Ricotta Gelato, lovingly served by Gabriele Polix, founder of the Gelato Festival.
The event celebrated not just food but a shared experience, leaving attendees eager for future gatherings.
