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ThinkFoodLab Transforms for the Holidays

November 2017

The restaurant will change from Pepe’s fast casual sandwich shop into an elegant holiday party event space.  Guests can host a unique holiday soiree featuring José’s favorite dishes and drinks from his restaurants.  

Some of the dishes on the menu include the Cono California from The Bazaar, a cone filled with avocado puree, cilantro, and tomato; Air Bread Gyro from Zaytinya, a crispy pita air bread filled with yogurt espuma and topped with lamb loin; and Mini Suspiro Limena from China Chilcano, an iconic dessert from Peru.  You can even add unique touches such as a Fermin Jamón Ibérico de Bellota carving station and a custom bar experience featuring signature cocktails and Jaleo’s classic Red Wine Sangria.  

The space wraps up in mid-January where ThinkFoodLab will transition to a new innovative concept.

The restaurant, which can hold up to 40 guests, is open for bookings starting November 10th until the end of December so click here and email ThinkFoodLab to start the holiday festivities off right!