Medium Fine Pop-Up Dinner Series

A Living Kitchen Education

The Concept

Every week, we source our menu around a whole animal or fish and the best produce available. Our team gathers to break down the protein, learn butchery, and transform raw ingredients into a family-style tasting menu.

This isn't just dinner service—it's a working kitchen education. Staff development, ingredient mastery, and hospitality excellence happening in real time, building the foundation for Medium Fine Restaurant Group's first location.

The Team

Joe Fox | Chef-Partner
[Background/experience]

Jesse Barber | Culinary Director & Founder
[Background/experience]

Randal Middleton | Server & Sommelier
[Background/experience]

The Experience

For Guests: An intimate look inside our kitchen philosophy. Watch the team work, learn alongside them, and share a meal built from whole-animal butchery and market-driven cooking.

For Our Team: Hands-on mentorship in butchery, preparation, and service. Each dinner is a training ground applying Medium Fine's mentorship metrics—building skills, confidence, and the culture that will define our restaurant.

The Series

Phase 1: 8-person intimate dinners
Private residence | Friends, family, investors

Phase 2: 20-30 person bi-monthly events
Scaling toward and continuing through restaurant opening

Each menu is determined by what we source that week—whole fish, whole lamb, whole pig—and the produce that complements it. No set courses, no repetition. Every dinner is its own education.

Medium Fine Restaurant Group

Opening in Culver City at 2935 La Cienega Blvd. A kitchen-first concept built on operational transparency, team development, and sustainable growth. Four-night dinner service Thursday through Sunday, with daytime counter service and grab-and-go.

These pop-ups are where we're proving the model—training the team, refining the approach, and building community before we open our doors.

For inquiries please email:
Lauren@mediumfine.com