Pop-Up Picks is a recurring series in The Post and Courier’s Food Section that previews an upcoming pop-up breakfast, lunch or dinner and the chefs behind it. Servers at a Charleston bar balance Basque cheesecake with blueberry jam, ube brownies and a stunning cup of coconut-spiked calamansi sherbet on a round tray. Guests flag them down as desserts come and go.
Each one is accompanied by a red stamp on their paper menu. The next Roxa dessert pop-up will take place June 23, 2024, at The Belmont in downtown Charleston. Patrons order drinks from the bartenders at The Belmont , sipping on cocktails while sampling the sweets.
When they’ve had their fill, the menus are handed to the servers so they can pay for what they tried. Welcome to dessert dim sum at Roxa , a pop-up led by Heather Hutton. The Free Reign Restaurants chef is stepping outside of her daily position to flex her culinary muscles in a format that’s new to the dessert space.
The longtime Edmund’s Oast pastry guru originally wanted her pop-up to operate simply as a dessert bar — until friend and Baguette Magic co-owner Paula Kramer came up with the idea to borrow the dim sum concept, which originated in the Cantonese province of China. Story continues below The smaller bites, each $10 or less, offer guests the chance to try more, Hutton said. The next Roxa dessert pop-up will take place June 23, 2024, at The Belmont in downtown Charleston.
The desserts draw inspiration from global flavors and classic “Ame.