Pop-Up restaurants are definitely a fun trend. They also allow a chef to make a statement without a lot of capital. Partnerships between chefs emerge. Breweries host pop-ups complete with pairing menus to complement the sometimes wacky, sometimes upscale cuisine.

Here are a few of the fun concepts that have been making headlines in the past few weeks:

Celebrity Cruises set up its own pop-up restaurant:

http://www.examiner.com/article/celebrity-cruises-pop-up-restaurant-a-taste-of-modern-luxury-on-the-high-seas

Billed as a great way to sample the cuisine aboard the cruise line without the big check, the pop-up showcased the drink and food menus from all over the Celebrity Cruise line footprint.

Even the Four Seasons is getting into the pop-up game:

http://taste.fourseasons.com/2013/01/hot-trend-pop-up-restaurants-let-four-seasons-chefs-get-creative/

Ranging from hosting celebrity chefs, to showcasing new and exciting flavors, and even pop-up themes for your business meeting, they are capitalizing on the pop-up trend.

Uno Immanivong of the soon to open Chino in Dallas, found a home for her pop-up at Four Corners Brewing Company. You may have seen her on The Taste, a new reality cooking show:

http://cravedfw.com/2013/02/11/a-foreshadowing-of-trinity-groves-chino/#more-22239

D’Andre Carter, former sous at Moto, under Homaru Cantu, is on the pop-up bandwagon as well:

http://chicago.eater.com/archives/2013/01/08/feast-on-new-popups-from-former-moto-chef.php

Pop-ups are sometimes a secret society of sorts, that is of course, until the cat gets out of the bag:

http://austinist.com/2013/02/13/food_scrumptious_chef_pops_up_at_ta.php

The announcement by the Austinist of this secret pop-up restaurant has the Scrumptious Chef more than a little concerned.

What is your opinion on pop-ups? Are you a fan or do you think that they are just a passing fad?