Bò Bảy Món
How a Tuesdaysold out.
Bò Bảy Món — Pop-up tasting — 2026
A two-week pop-up with a Chopped champion: beef served seven ways, ten seats a service.
- Role
- Producer, Director
- Type
- Pop-up tasting
- Host
- PhoXotic, Washington DC
- Year
- 2026
- Delivered
- Event experience and campaign
01The Concept
Beef,seven ways.
I challenged Chopped champion David Ho to a two-week pop-up tasting, and documented all of it.
7
Courses
10
Seats a service
4
Services in two weeks
$75
A seat
02The Challenge
Tuesdays don’tsell out.
Most pop-ups fail, and this one had to fill a room on one of the slowest nights of the week, for a chef with a small audience.
Service, PhoXotic
03The Approach
Value fillsthe room.
Source harder, not price higher: beef seven ways for $75 a seat.
04The Process
Two weeks,start to service.
01/04 · The Brief
A week to build, a week to sell.
Two weeks from concept to service: a week for the menu, a week to sell it.
02/04 · The Campaign
One promise, every post.
A valued feast for $75, said the same way everywhere.
The campaign image03/04 · The Film
Shot first person.
On a 42mm anamorphic, putting the audience in the heat of the two weeks.
04/04 · The Service
Heard at the counter.
“Amazing. Absolutely amazing.”
“The anchovy toast is probably my favorite.”
“Put oxtail on the menu.”
05The Outcome
A national room fora ten-seat counter.
David arrived without an audience, and leaves with eyes on him and his first restaurant opening in New York in 2027.
“During this whole thing, I really didn’t want to do it. But actually looking back in hindsight, I really did enjoy doing this.”
40 of 40
Seats sold in under three days
$3,000
Ticket revenue
4 states
Guests travelled from
65%
Of sales from top-of-funnel content
Next case
Shotwright.