Maiden will be a "pop up starting soon," announced Mother executive chef Matt Masera on Instagram earlier this week.

I reached out to a contact at Mother to learn more, but information was not immediately forthcoming. It's also unclear whether the pop up restaurant was a project of Chef Masera separate from Mother, or as part of the Mother brand, but given the name, I'd be willing to bet that its the latter.

I'll keep you posted as I learn more about these pop ups. I'm excited to see where else they go next.

Relatedly, Masera will also be the featured guest at the August edition of the Plates Guest Chef Dinner. Plates Cafe is run by the St. John's Program for Real Change (formerly St. John's Shelter) where homeless women learn front of the house and back of the house skills that will help set them onto a path of financial sustainability.

The guest dinners are held the first Thursday of every month and feature a high profile chef. The meals are prepared by the guest chef and served by staff from the cafe. While I don't think it's technically all you can eat, the times I've attended, you can ask for seconds and you won't leave hungry. It's a good meal, a worthy cause and you'll have a great time.

August's guest dinner will be held on Thursday, Aug. 7. Tickets are $50 per person and can be found here.

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The Inaugural Sacratomato Week Begins July 21 - The inaugural “Sacratomato Week” will be held from July 21 through July 27, and locals can expect to find tomato-themed menu options, drink specials and more at Sutter District establishments such as Café Bernardo (heirloom tomato, avocado and chèvre sandwich with basil pesto) and INK Eats and Drinks (the “Harvest Hooch”—rye whiskey, tomatoes, strawberries, lemon juice, simple syrup and orange bitters). Kira O'Donnell in Sac Mag.

Dawson’s -  I had the opportunity to hang out with Jason Poole, the executive chef of Dawson’s last week, and learned that his restaurant is anything but an industry cliché. Located at 1209 L Street, Dawson’s is the Hyatt Regency’s in-house steakhouse. But don’t call it a “hotel restaurant.” Dawson’s stands on its own. “We’re not a hotel restaurant. We’re better than that stigma,” Poole says. “Yes, we have rooms here, but we’re so much more.” Megan Foster in Sac Foodies.