Adia Fine Dining Concept Revives in Newport Beach with Pop-Up Event

What's Happening?

Adia, a fine dining pop-up concept created by chefs Karlo Evaristo and Jared Ventura, has made a return in Newport Beach, California. The pop-up event was held at the Elwood Club at the Pendry Newport Beach on August 8 and 9, 2025. Adia is known for its unique blend of Filipino and Italian culinary influences, offering a multi-course dining experience. The recent event featured a seven-course dinner in collaboration with chef Benjamin Martinek, culinary director at Pendry Newport Beach. The menu included dishes such as polenta tortellini with truffle miso and a croissant topped with duck liver and blackberry preserve. Adia, which began as a passion project during the pandemic, has been on hiatus due to the chefs' busy schedules with other culinary ventures.

Why It's Important?

The revival of Adia highlights the growing trend of pop-up dining experiences, which offer chefs the flexibility to experiment with new concepts and reach diverse audiences without the constraints of a permanent location. This model allows for creative culinary expression and can attract food enthusiasts seeking unique dining experiences. The collaboration with Pendry Newport Beach also underscores the importance of partnerships in the culinary industry, providing opportunities for chefs to showcase their talents in prestigious venues. Adia's return could signal a resurgence of interest in pop-up dining, potentially influencing other chefs and restaurateurs to explore similar ventures.

What's Next?

Following the successful pop-up event, Evaristo and Ventura plan to organize more Adia pop-ups before the end of the year. They will likely continue to leverage their culinary expertise and partnerships to create innovative dining experiences. The chefs' individual ventures, such as Ventura's fresh pasta company and Evaristo's sourdough bakery, may also benefit from the increased visibility and interest generated by Adia's return. As the pop-up dining trend gains momentum, other chefs may be inspired to launch their own temporary dining concepts, contributing to a dynamic and evolving culinary landscape.