“Sin reglas” means without rules, and this new pop-up dinner series from chef Kevin Bui, who cut his teeth apprenticing at the French Laundry, aims to part ways with culinary convention. To that end, he and his team, pastry chef Erica Abe and sommelier Erica Catubig, will draw from disparate elements to create everything from multicourse tasting menus, to movie viewings with food, to tiki nights. The theme for their inaugural dinner is Seattle, and they’ll impart morsels of the city’s history through food, with dishes like the Bee Hive (fermented honey with bee pollen and buttermilk), the Pinales Branch (chicken liver mousse and Douglas fir), and Flavors of Orange (prawn and escabeche complemented by citrus flavors). by Julianne Bell