Trap Door Dining

This impossible-to-find-unless-you-know-the-secret-location pop-up from a Le Cordon Bleu-trained German chef launches Monday with an intimate, wine-included five-courser they're calling "Head to Tail Fin", where zee chef'll be doing fish four ways (heyo!), including baked (fish head pie w/ carrots, peas & potatoes), raw (fish collar ceviche w/ red onion, cilantro, cucumber & jalapeno), pan-seared (filet with a tomato & garlic sauce), and fried.