Three more can’t-miss December pop-ups

Earlier this season, we rounded up some of the area’s hottest holiday pop-ups. But those aren’t the only hot tickets in town. Here are three more places where you should eat, sip and be merry this month.

Fiddlers’ Fire at Sippin’ Santa

Chef Tyler Cook returns to Prohibition this month with Fiddlers’ Fire, his elevated street food pop-up. Cook talked to Charleston City Paper earlier this year about his love of the pop-up model: “I’ve done very high volume at a very high level, and this is just fun to me. I’m just having fun seeing the reaction of everyone.”

Get in on the fun every weekend this month (the full schedule here) and nosh on hot dogs and oysters. Keep it simple with a regular dog, or amp things up with a Korean barbecue dog with Korean barbecue sauce and sesame carrots. Or get a garlic hotdog with roasted garlic spread and mustard. Choose from roasted or raw oysters.

Follow @fiddlersfire to learn more.

Christmas at the Corral at Saltwater Cowboys

While no Christmas pop-up is created greater than any other, Christmas at the Corral at Saltwater Cowboys is a fun new one we just had to share. We’re suckers for coastal Christmas vibes and this creekfront party offers just that.

Every night this month enjoy specialty cocktails and roasted marshmallows while watching fake snow fall from the sky. Sip on regular or spiked hot chocolate next to heaters on chilly evenings.

Follow @saltcowboys to learn more.

De Mare Raw Bar at The Archer

More of a restaurant takeover than a pop-up, De Mare Raw Bar heads to The Archer for one night only, Dec. 17. The concept from local oyster farmer Joey De Mare features fresh, inventive seafood dishes. The Archer, a buzzy new restaurant from Marc and Liz Hudacsko, will be slinging drinks like daiquiris, martinis and oyster shooters.

De Mare took over Chasing Sage earlier this fall for a similar evening. Before that event, De Mare told the Charleston City Paper: “This night is about expanding the vision behind De Mare Raw bar, a true farm to table concept. I want to provide variety [and] creative, always fresh seafood for people to get excited about and enjoy each other’s company.”