Dinner at Bonnie's, the popup restaurant at Té Company by chef Frederico Ribeiro.

I first ate at a Dinner at Bonnie's popup last April. The menu has evolved since then and is slightly longer, with each course continuing to reference a Portuguese dish. This is quickly becoming a favorite place to eat. At times Chef Ribeiro employs a Japanese-like sense of restraint and minimalism, focusing on technique and simplicity, which is where his cooking really stands out.

The highlights were the sea urchin "açorda," a small bowl of peekytoe crab drizzled with brown butter and topped with raw sea urchin and kombu. Another standout dish was the sardine escabeche, a lightly seared sardine filet with olive oil and herbs. Also note the sourdough bread, which is baked in Chef Ribeiro's home oven each afternoon.

Reservations are made by pre-purchasing a ticket, here.