Popular pop-ups at Cook St. Paul will soon be a weekly thing. Starting in February, the St. Paul eatery will offer special menus on Tuesdays and Wednesdays.

Warren Seta and Jess Kelley of ONO Hawaiian Plates (facebook.com/pg/onohawaiianplates/posts/), who have gained a following with their pop-ups across the Twin Cities and including Cook St. Paul, will have a residency at the restaurant. They’ll serve a menu of Hawaiian fare from 11 a.m. to 8 p.m. every Tuesday. The setup will be casual: Customers will order at a table, dishes will be packaged in take-out boxes, and customers can take their orders to go or try their luck at nabbing one of the six tables that will be available.

Seta and Cook St. Paul owner Eddie Wu said that for now, there’s no end date for the ONO guest spot.”

“Our main goal is a brick-and-mortar eventually,” Seta said. “It gives us a chance to test some market some items and be better as a team.”

Seta said traditional Hawaiian lunch plates of rice and macaroni salad with some type of protein will be offered. Protein choices such as chicken katsu or beef stew will change from week to week, with updates posted on ONO’s social media sites the week before.

Seta, who comes from a fine-dining background and has owned restaurants in Honolulu, Seattle and Las Vegas, said he wanted to bring the food he grew up on to the Twin Cities.

“I grew up in Oahu and this is my first foray into my native food. After all these years of cooking $100 plates, it’s good to get back to my roots and learn where the flavors are influenced from,” Seta said. “Hawaii is such a melting pot of heritages and that’s why you’ll see a lot of different cuisines in the lunch plates.”

In addition to the Hawaiian pop-up, Wu is planning a special-themed menu of his own at Cook St. Paul. Inspired by the success of his restaurant’s popular Korean nights, which had crowds lined up out the door, Cook St. Paul will start featuring Korean lunches from 10 a.m. to 2 p.m. every Wednesday.

The lunches, called Juseyo, will feature build-your-own rice bowls with offerings such as kimchi, pickled jalapenos, beef or pork bulgogi, chorizo and bacon. Wu’s popular Koritos and K Fries will also be available. Juseyo at Cook St. Paul will also launch in February.

In the interim, Cook St. Paul is now closed Tuesdays and Wednesdays until the Hawaiian pop-up and Juseyo lunches begin.

The rest of the week, Cook St. Paul will continue to feature an American breakfast and Korean menu. Wu said the menu will get some updates under the helm of executive chef Kat Nelson, but it will still be made up of 90 percent breakfast food. Favorites, such as the eggs Benedict, hash browns, American- and Korean-style pancakes and the bi bim bop, won’t change.

Cook St. Paul’s pop-up residency doesn’t mean the end of the restaurant’s guest pop-ups. Next up is The Peach Eatery on Feb. 9 and the Barbary Fig Valentine’s Day dinner pop-up.

COOK ST. PAUL

Where: 1124 Payne Ave., St. Paul

For more information: 651-756-1787 or cookstp.com