"Things are just taking a little longer than we were hoping," Pink Samurai posted on Facebook yesterday. "While everyone waits just a little bit more, we've decided we don't really feel like waiting any longer to start cooking, so starting this Friday, we'll be setting up shop on the weekends for a night or two, at a local restaurant for some late-night action, until we open!"
According to a subsequent post, the yet-to-open dumpling shop will be taking over late-nights at The Frogmore starting at 10 p.m. this Friday, "rocking out some late night snacks" each week until opening. The menu will be a la carte (dumplings, buns, and more, according to an event page), and the team will serve until closing or until the food runs out.
When Pink Samurai opens in the former Charlie Chan's space at 658 Centre St. in Jamaica Plain, it'll offer creative steamed and fried dumplings, steamed buns, house-made tofu with a variety of toppings, and more; here's a look at the debut menu, which might change a bit before opening.
"Just trying to make an all-around super fun and creative place," executive chef Matt Cunningham (The Sinclair, Strip-T's) previously told Eater, promising that the menu wouldn't have a lot of "traditional stuff." Everything will be made in-house at the fast-casual spot, including a number of fermented items, and Cunningham sources locally whenever possible.
Keep an eye on Pink Samurai's Facebook page for more details about the pop-up series at The Frogmore, launching tomorrow, and for an official opening date, which could be in November.