Cutty's Brookline Hosts Wursthall Restaurant & Kenji Pop Up

BROOKLINE, MA — If you've ever heard of Kenji of Serious Eats and Wursthall fame, then you'll know that J. Kenji López-Alt is a big deal. And now he and two of his most popular menu items will be at Cutty's May 5 for a pop up from 5 p.m. to 8 p.m. in Brookline Village.

If you've been wondering about the Impossible Burger and wanting to give that a try or if you're looking to get your cook book signed, Saturday is the day.

The MIT grad is a bit of a food celebrity. López-Alt worked with several Boston chefs including Barbara Lynch and Ken Oringer and went on to work as a test cook and editor at Cook's Illustrated magazine and America's Test Kitchen when it was a just a small operation in Brookline.

Now he's the chef and owner of Wursthall Restaurant + Bierhous in San Mateo, California. He's also a New York Times best seller and the James Beard Award winning cook book author of "The Food Lab."

Ever hear about SeriousEats.com? That's him, too.

He's going to be at Cutty's with signed copies of his book. And, for one day only, López-Alt has teamed up with the folks there to sell two of the most popular items from his California restaurant. That's right: The Impossible Doner Kebap sandwich and "Currywurst" fried potatoes.

From his Serious Eats bio:

J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

Photo by Jenna Fisher/Patch.