Chef Bo Porytko took over the kitchen at Middleman in late 2019 to bolster the cocktail menu with a few "snacks." But leave it to this chef — who was previously half of Rebel Restaurant — to turn bar snacks into a wide and wild array of unique and tempting creations fit for a multi-course tasting dinner. And when Porytko's not cooking up things like andouille Scotch eggs with crawfish étouffée or burnt leek chawanmushi with crab salad, he's bringing in his chef friends for pop-ups at his pop-up. The inspiration for the dishes comes from typical bar-room popcorn, chips and dip, burgers and chicken sandwiches (all reimagained, of course), but there are also Korean, Japanese, Italian, French and even Ukrainian touches in both small and large plates. Snacks will never be the same again.