It's human nature to want a sneak peek, a little inside intel before something goes public. If we're talking stocks, we're heading for jail time. But if we're talking about a preview of one of the most hotly anticipated restaurants in the Twin Cities, we're looking at sell-out-fast pop-ups that give us something to brag about and a lot to look forward to. Brut, the forthcoming project from big-time chefs Erik Anderson and Jamie Malone, has been teasing diners with pop-up events at area restaurants all year. The playful plating and inventive mash-ups — a dehydrated scallop cracker topped with a slice of raw scallop; burnt sugar and rosemary pudding with buttermilk ice cream and crumbled sable — remind us that the pop-up is as much an experience to savor as it is a stepping stone to the final product.