Sorrel isn't your run of the mill California restaurant. In fact, it's not really even a "restaurant" in the traditional sense. Rather, it's a pop-up eatery that assembles on 3rd Street every week. Here, Chef Alexander Hong uses local, organic, and seasonal ingredients to create a rotating menu of gourmet California cuisine with Italian flourishes. Read on to learn more about why Eater San Francisco called this "one very pedigreed pop-up":

• When they're open: normally only one day a week, usually on Saturday. Check out upcoming dates here.
• Dishes you might find: wagyu beef tartare with sorrels and pickled seeds; black sea bass with peas and lemon broth
• How often the menu changes: every week
• What is a sorrel anyway? a puckery, citrusy herb indigenous to the Bay Area. It's a relative of the rhubarb family and a frequent guest on the Sorrel menu, naturally.