ediblesf.com | 29 show with a DJ—on a Sunday afternoon to give people entertainment opportunities without pulling by the club at 11 PM. Why combine the European classic dish with drag? Why not, really. "A lot of local establishments misunderstand the relationships between things being good and fun," Schlichte says. He wants both—delicious food that feels comforting and thought-out, a casual atmosphere, and a playful vibe. Unlike high-investment restaurants, pop-ups, he adds, provide chefs with an opportunity to "try new things with fewer restrictions." Plus, Schlichte says, local diners have become more savvy, and the bar is high regarding return on investment. "They know they could pay $75 for a chicken finger that has caviar on it and need to go get a burrito when they're done, or they could pay thirty bucks for something warm and delicious somewhere else," he says. "I think people understand that fancy doesn't necessarily mean better and more expensive doesn't mean good." Schlichte believes that the local pop-up community, which the Schnitzel Party is a part of, can and should offer diners just that: a satisfying combo of price and quality. "I hope there are more pop-ups in the future of the city!" he says, name-checking fellow pop-ups like The Mushroom, Sol Bakery, and My Friend Fernando as inspirations freshening up the scene with creative takes on vegan food, pastries, and Chicano cuisine, respectively. Overall, Schlichte wants to see "more people on both the cooking and eating side engaged in the culinary scene." As for his own pop-up, the third installment of the Schnitzel Party is in the works. "I'm always exhausted for two days," he says. "But I just love it." "Schnitzel is fun and just a little ridiculous." Above: Schnitzel party's drag performers at Casements Bar. Opposite page: Garrett's famous chicken schnitzel. Above: The king of pop-ups, Garrett Schlichte. Above: In the kitchen making schnitzel.
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