The Fork & Wrench

The Food Market's Chad Gauss will convert The Fork & Wrench into a Mexican cantina, for one night only. (Brian Krista / Patuxent Publishing / July 26, 2012)

This is the season for pop-ups, takeovers and collaborations in Baltimore’s dining community. Every time you turn around, another restaurant is being "taken over" by the chef from another restaurant.

Maggie’s Farm has launched the Rabbit Hole Dining Series, a regular Sunday night dining event featuring special menus and collaborations with outside chefs. Recently, Artifact Coffee in Hamdpen hosted a six-night visit by Erik-Bruner Yang of Toki Underground, an acclaimed Taiwanese restaurant in Washington, and for two nights, Jonah Kim, the executive chef at Pabu, dropped into Shoo-Fly for a "fried-chicken takeover."

The next pop-up event is at The Fork & Wrench (2232 Boston St., 443-759-9360, theforkandwrench.com) on Monday, Feb. 24, when Chad Gauss, the executive chef and co-owner of The Food Market, will convert the Canton restaurant into a Mexican-inspired eatery he’s calling "Estafado Cantina."

The one-night-only cantina will serve an a la carte menu of typical Mexican cantina food, including grilled lamb rack, free-range chicken fajitas, smoked trout taquitos and fried ice cream.

The Fork & Wrench’s executive chef, Cyrus Keefer, will be in New York City, presenting a “Charm City Common” dinner at the James Beard House.