Palate Partners

We know bars are great spots to hook up with someone. But local chefs and bar owners are taking that concept to another level by pairing carefully crafted menus with a frothy pint or cocktail. Chefs are able to test the foodie waters while local watering holes benefit from fresh, innovative dishes. "The bars are getting your name and your logo out there in other ways that you may have not been able to before," says Saucisson's Melissa Khoury. Here's a look at three pop-up restaurants and how you can snag a date with them.

Sunday funday: Penny Barend and Melissa Khoury, who started their hand-cured meat and spiced sausage butcher shop in 2013, bring a savory Sunday brunch once a month to Hingetown's Jukebox. "It's cool because it gives companies that don't have a brick-and-mortar, like ourselves, another outlet to reach people," says Khoury. Hash tag: Whether it's a porchetta hash, corned beef hash or pastrami hash, Khoury knows what this city likes. "[Our hashes] have been huge hits because you can't go wrong with meat, potatoes, a fried egg on top and a little sauerkraut," says Khoury. Main squeeze: Khoury suggests pairing Saucisson's chorizo breakfast tacos with one of Jukebox's mimosas made with juice from neighboring Beet Jar Juice Bar and Takeaway. "The acid and the sweetness from the juices really help mellow out the spiciness from the chorizo." Strip tease: Be sure to try Saucisson's maple-glazed pork belly or crispy fried pork belly. "You literally can use every bit of the animal and make it into something amazing," she says. "There's some really cool things you can make out of a pig." Jukebox, 1404 W. 29th St., Cleveland, 216-206-7699, jukeboxcle.com