During lockdown in 2020, chef Johnny Sullivan spent a lot of time tending to his plants. The chef had been working front and back of house at restaurants for 25 years, honing his craft at places like Tom Douglas’s Dahlia Lounge in Seattle and the Brooklyn institution Diner, but the industry had left him burnt out. As his professional career took a forced pause, he channeled his energy into tending to his houseplants, including a pothos — specifically a marble queen. He adopted the name of the spindly, multi-hued plant for his pop-up.
“It was some element of randomness,” Sullivan says. “I liked the name; it kind of
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