T I N K ’ S   H O U S E

an immersive dining experience and sensory installation

THE PROJECT 

a dinner party where diners move as a group from room-to-room, eating a different course in each. our goal: to reconstruct the familiar feeling and tastes of home in an unfamiliar way.

 

THE PRESS 

tink's house was sold out every night of its two-month run, and was reviewed by the Los Angeles Times, Los Angeles Magazine and NPR. additional reviews and excerpts can be found at the bottom of the page. 

 

THE SPACE 

an abandoned, rundown house near downtown transformed into an art installation + pop-up restaurant. four rooms rebuilt to simulate the textures and sensations of each: den, dining room, kitchen, and bedroom.

 

THE PEOPLE 

isaac schneider — producer, operations manager

kelsey isaacs — visual artist

jon sewitz — chef (noma, café boulud, wolvesmouth, animal)

emma wartzmann — co-producer, baker (bon appetit magazine)

 

THE FOOD

DEN :

lettuce cup, hazelnut butter, sour cherry ice

rye crisp, emulsified tuna, tomato almond leather

fried mochi, honey, espelette

lamb neck croquette

 

DINING ROOM :

fried pompano carcass, sashimi

corn base, fresno chili, flying fish roe

 

KITCHEN :

rice cakes, leftovers, herb garden

 

BEDROOM :

andouille sausage, market vegetables, smoked goat cheese

roast carrot, brown butter, oyster crème

chocolate cake mush, cocoa krispies, honey crème

 


PHOTOS OF TINK'S HOUSE

the rooms + the food:

 

the beginning:

 

construction:

 

Press

"An excellent dinner idea for your art-gallery-hopping friends or art-loving significant other who doesn’t quite understand your food obsession. Both of you will have your way at Tink’s House."

   —Los Angeles Times

 

"Tink’s house ended, and as I walked away, I thought I might never have such a unique dining experience."

   —The Hundreds 

 

"Like walking into a trippy dream by Brian Wilson"

   —"Take Two" on KPCC, NPR

"All Pop-ups should be this creative."

   —EatingLA

 

"It's gotten a ton of attention in LA, which is deserved because it lives up to its billing as an immersive dining experience where food, art and design come together."

   —Epicurious

 

"Haven't been that inspired in a long time. Get To It LA!"

   —Jessica Koslow, Chef/Owner of SQIRL 

Interview Features in LA Magazine and on NPR "Take Two" with Alex Cohen