Replica Marc Jacobs Bag expand their brand

Shophouse creator Wiley Frank spends most nights as sous chef at the upscale restaurant Lark. But once a week, Frank and his wife, Poncharee Kounpungchart, transform the nearby Licorous bar, 928 12th Ave., 206-325-6947, into an eatery dedicated to simple, authentic Thai food.
Service begins at 5 p.m. and closes at midnight unless they run out of food earlier, and if so Frank says you can still get a drink at Licorous.
His venture is just one permutation of an emerging class of restaurants called pop-ups. For chefs, pop-ups are

Replica Marc Jacobs Bag

a way to test new dishes, let off some creative steam, expand their brand to new neighborhoods and otherwise take risks without the hefty upfront investment required for a traditional restaurant.
In Frank's case, the pop-up is an outlet for his entrepreneurial tendencies that — unlike starting a full-on restaurant — leaves him time to spend with his family.
When we caught up with Frank via email he described the food on the Shophouse Seattle menu as "Down home Thai ... Street food — partly. One can find a lot of our food served on the street, like 'hoy tord' broken rice crepe with mussels or 'nua kem' beef jerky and sticky rice. However, we find our real inspiration from the shophouse restaurants just off the street where one can find small humble family businesses that have perfected the dishes and variations of those dishes.