DENCH. was originally a San Luis Obispo pop-up started by Jimmy Wong, a Cal Poly student, out of his studio apartment where he served a 7-course tasting menu for 4 people once a week.

Following graduation and stints at Michael Mina and the Sunday Hospitality Group, DENCH. is now a multi-course dessert-tasting pop-up located in San Francisco. The restaurant accepts reservations on Fridays and Saturdays at 8:00 pm. Tastings are $60 per person.


Press