Riffs Fine Street Food Pop-Up Restaurant Coming Soon, Somewhere



A staple of the local food truck fleet, Riffs Fine Street Food has already had an impressive run — first place (savory division) at the Battle of the Food Trucks, a Best of Nashville nod for best food truck, etc. — and now they're adding pop-up restaurant to their résumé.

On Saturday, March 17, chefs B.J. Lofback and Carlos Davis will, instead of attending to their usual truckside queue, be serving up a five-course prix fixe meal, complete with cocktail pairings, at a temporary and as-yet-to-be-announced location. The $100 dinner will have two seatings, at 5 and 8 p.m., and those with reservations — call 669-8782 or email chefs [at] riffstruck.com to secure a spot — will get their directions 24 hours in advance.

Lofback and Davis have built a well-deserved reputation for delicious, creatively prepared food that mixes up Caribbean, Mexican and other flavors — their Battle of the Food Trucks menu, for instance, consisted of a Korean style pork taco and a shrimp and grits dish with bacon dressing, both of which were excellent. So this chance to eat a multi-course menu (with the added bonus of not having to sit on a curb) is definitely exciting news.

Full release below:

Riffs’ team steps out of the truck, into a secret location for pop-up restaurant

March 5, 2012 — Riffs Fine Street Food will present a pop-up restaurant on Saturday, March 17, at a secret location, announced proprietors Carlos Davis and B.J. Lofback. The dinner, which will feature five courses and cocktail pairings, will cost $100 per person excluding tax and gratuity. There will be seatings at 5:00 p.m. and 8:00 p.m.; space is limited.

The location of the pop-up restaurant, which is a temporary — often one-night only — event, will remain a secret until 24 hours in advance of the dinner, at which time those with reservations will receive instructions via email. For reservations and more information, contact (615) 669-8782 or chefs@riffstruck.com.

“Many food truck owners get into the business as a stepping stone to a brick and mortar restaurant,” said Lofback. “Carlos and I are probably the rare breed of individuals who got into the food truck business because we want to be in the food truck business. We love being able to take our food directly to people, literally. Having that direct connection to the people who enjoy what you do is awesome and we wouldn't trade it for anything. That being said, we love restaurants!  And there are times when our catering side has allowed us to create fine dining experiences that wouldn't work for the truck. Enter the pop-up restaurant: one menu, one night only.  We're proud of being an early part of Nashville’s food truck wave, and now we're excited to add a new culinary trend to our repertoire."

The menu, which also will remain a secret until diners arrive, will be an upscale nod to the dishes that have been meaningful to Davis and Lofback, as well as unique takes on customer favorites from the food truck’s menu.

“B.J. and I are very excited about the menu,” said Davis. “Not only is it a true representation of who we are and our culinary perspective, but there's also a story to it. Those who have been with us for the ride thus far will recognize flavor profiles and some slight nods to what we've done in the past year. The menu also will give a hint to where we're headed. We hope to use this evening to communicate how much Riffs’ past, present and future means to us, especially those who have come on board to experience it with us."

Davis and Lofback started Riffs Fine Street Food in April 2011, after the two met while volunteering to help feed relief workers during the aftermath of the Nashville flood. They quickly found they shared a passion for cooking and music and decided to take a leap of faith by starting a food truck in Nashville, a town that at the time did not have as active of a mobile food scene as there is currently. Since then, the two have been playing riffs on food from various cultures, including Davis’ native Barbados, to create unique twists on Asian, Caribbean, Mexican and Indian dishes. The two have been a crucial part of the food truck movement in Nashville, helping to form the Nashville Food Truck Association, of which Lofback is currently president. They organize three successful ongoing food truck events — Food Truck Tuesdays, which benefit Second Harvest Food Bank of Middle Tennessee, Lunch in the Park (in Centennial Park on Thursdays) and Meet ‘N 3, a first-Friday food truck meet up at the Nashville Farmer’s Market.

For more information on Riffs Fine Street Food, visit www.riffstruck.com, or find them at Facebook.com/RiffsTruck and on Twitter at @riffstruck.

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