Photo courtesy of The Wolf and the Fox

Celebrated Chef Yoni Lang, previously of Rosella in New York City, and Liz Scobee of Wolf and the Fox will bring their Japanese chirashi concept to Midnight Rambler at The Joule for a one-night only pop up. Guests can enjoy delicate, sustainably focused Japanese dishes and inventive craft cocktails in Midnight Rambler’s refined subterranean space.

The menu will highlight Wolf and the Fox’s famous Chirashi Bowls, which feature an assortment of sustainably sourced fish with tamago, sour cabbage, chili-garlic kimchi cucumbers, and fermented gailan atop sushi rice. Other dishes include a Garlic Shishito Pork Belly Don and Ceviche prepared with strawberry-lime fish sauce, Korean melon, cucumber, and fresh herbs. For dessert, there’s Amakase with sweet sake, preserved red shiso, and Chantilly cream, served with coffee soy caramel sauce and satsuma vanilla jam or strawberry star anise compote.

Presale pickup takes place from 6-9 pm, with sales continuing with walk-ins from 9-10 pm or until supplies run out. Guests can also enjoy cocktails from Midnight Rambler’s current summer menu which pays homage to Dallas music history.

The Wolf and the Fox pop-up will be an un-ticketed event and all items are sold à la carte. Pre-ordering is strongly recommended.

Celebrated Chef Yoni Lang, previously of Rosella in New York City, and Liz Scobee of Wolf and the Fox will bring their Japanese chirashi concept to Midnight Rambler at The Joule for a one-night only pop up. Guests can enjoy delicate, sustainably focused Japanese dishes and inventive craft cocktails in Midnight Rambler’s refined subterranean space.

The menu will highlight Wolf and the Fox’s famous Chirashi Bowls, which feature an assortment of sustainably sourced fish with tamago, sour cabbage, chili-garlic kimchi cucumbers, and fermented gailan atop sushi rice. Other dishes include a Garlic Shishito Pork Belly Don and Ceviche prepared with strawberry-lime fish sauce, Korean melon, cucumber, and fresh herbs. For dessert, there’s Amakase with sweet sake, preserved red shiso, and Chantilly cream, served with coffee soy caramel sauce and satsuma vanilla jam or strawberry star anise compote.

Presale pickup takes place from 6-9 pm, with sales continuing with walk-ins from 9-10 pm or until supplies run out. Guests can also enjoy cocktails from Midnight Rambler’s current summer menu which pays homage to Dallas music history.

The Wolf and the Fox pop-up will be an un-ticketed event and all items are sold à la carte. Pre-ordering is strongly recommended.

Celebrated Chef Yoni Lang, previously of Rosella in New York City, and Liz Scobee of Wolf and the Fox will bring their Japanese chirashi concept to Midnight Rambler at The Joule for a one-night only pop up. Guests can enjoy delicate, sustainably focused Japanese dishes and inventive craft cocktails in Midnight Rambler’s refined subterranean space.

The menu will highlight Wolf and the Fox’s famous Chirashi Bowls, which feature an assortment of sustainably sourced fish with tamago, sour cabbage, chili-garlic kimchi cucumbers, and fermented gailan atop sushi rice. Other dishes include a Garlic Shishito Pork Belly Don and Ceviche prepared with strawberry-lime fish sauce, Korean melon, cucumber, and fresh herbs. For dessert, there’s Amakase with sweet sake, preserved red shiso, and Chantilly cream, served with coffee soy caramel sauce and satsuma vanilla jam or strawberry star anise compote.

Presale pickup takes place from 6-9 pm, with sales continuing with walk-ins from 9-10 pm or until supplies run out. Guests can also enjoy cocktails from Midnight Rambler’s current summer menu which pays homage to Dallas music history.

The Wolf and the Fox pop-up will be an un-ticketed event and all items are sold à la carte. Pre-ordering is strongly recommended.

WHEN

WHERE

Midnight Rambler
1530 Main St.
Dallas, TX
https://wolfandthefox.square.site/s/shop

TICKET INFO

All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.