In a city known for its vibrant food scene and a plethora of pop-ups, a new venture called Take Me Back is making waves with its unique approach.
Rooted in fine dining yet avoiding the trappings of fussiness, the pop-up stands out for its ambitious menus, intimate events, and the inspiring background of its creators.
Take Me Back is co-founded by Alina Prokopenko, a Ukrainian sous-chef, and Aleksey Kvasov, a Russian private chef.
Their culinary journey weaves together elements from their home countries, as well as influences from Italy and France, creating an eclectic dining experience.
The inaugural pop-up event took place on April 28 at El Chato, a lively Spanish wine bar, where Prokopenko showcased her talent with plates of raviolone carbonara.
As diners enjoyed the massive raviolo, the warm evening sunlight streaming through the windows enhanced the dish’s golden appearance, creating an almost ethereal atmosphere.
Prokopenko, who relocated to the United States from Ukraine in 2022, and Kvasov, who moved from Russia to the Bay Area via Seattle in 2020, first met at the upscale restaurant Anomaly in San Francisco.
Their paths crossed when Kvasov began as a line cook before advancing to sous-chef, while Prokopenko served as chef de partie.
Although Kvasov now works as a private chef, Prokopenko remains employed at Anomaly, where their shared vision for a pop-up restaurant began to take shape.
“After we met, we quickly realized we wanted to create something special together,” Prokopenko noted.
Inspired by their European culinary experiences—Prokopenko acquired seven years of cooking in Italy, while Kvasov traveled through France, studying its rich culinary traditions—they decided to establish Take Me Back.
Instead of focusing solely on their Ukrainian and Russian roots, the pair chose to draw from food memories and experiences that transcend regional boundaries.
At their first event, some dishes offered echoes of their Slavic backgrounds.
For example, a seafood doughnut topped with a crab and shrimp mixture featured dough reminiscent of traditional yeasted pirozhki, while a buttery potato puree accompanying lamb and morels echoed the warmth of a Russian babushka’s kitchen.
Even though the ongoing war between Russia and Ukraine weighs heavily on their minds—particularly as Prokopenko hails from Kryvyi Rih, a Ukrainian city enduring missile attacks—they prefer to channel their energy into celebrating life through culinary creativity.
“We are not politicians or activists,” Kvasov stated.
“What we create here doesn’t serve as a public statement.
Rather, we want to showcase moments of joy and comfort amid the darkness.”
He further elaborated on how their pop-up serves as a celebration of resilience in times of fear and uncertainty, emphasizing the power of simple pleasures found in food.
Their next pop-up is scheduled for Sunday at Chapel Coffee Roasters in Chinatown, where the duo plans to pivot to a brunch format, crafting a menu that embraces European influences with enthusiasm.
Diners can expect offerings such as duck confit with homemade tarragon butter on sourdough, roast beef with caramelized figs on ciabatta, and poached salmon topped with fermented shiitake mushrooms on milk bread.
While this marks a shift from their fine-dining roots, the chefs are intentionally steering away from rigid strategies.
Prokopenko and Kvasov are driven by a desire to enjoy their culinary endeavors in a city that embraces diversity.
Kvasov encapsulated their philosophy: “In a place where people can be anyone, where else would a Russian and a Ukrainian cook French and Italian food, if not here?
As long as you know how to prepare a proper sabayon, the possibilities are endless.”
image source from：sfstandard
