THE EDIBLE COLLAB
If you’ve ever wondered what would happen if you combined the best of Chinese and Jewish cuisines into one supercuisine, your answer is scallion pancakes with kippered salmon and scallion crème fraîche, smoked sable bao with garlic chive gribiche, and chocolate babka with red bean paste and salted egg yolk. Also, your answer is available for the next week down at Fung Tu.
THE MIDWEEK RAVE
We know, we know. You don’t usually venture out to Queens midweek for a massive rave in a hotel. Oh, you do? Well then, here’s tonight’s plan, and it involves interactive art, burlesque, virtual reality, live art and dancing in outdoor courtyards and potentially (read: probably) not making it to work tomorrow.
Should you not be out east this Saturday, or anywhere other than New York City for that matter, Dale Talde & co. will be hosting an all-you-can-eat lobster bake at Massoni. And there will be an excess of beer, lobster rolls, chilled lobster, peel-and-eat shrimp, corn and potatoes for the consuming.
THE DIY MIMOSAS
The Southern-inspired West Village spot (with a Waverly Inn vet in the kitchen and a Surf Lodge vet behind the bar) is launching brunch this weekend. It’s a menu full of sheer indulgence like frosted praline cinnamon rolls, pimiento and fried green tomato-having bacon egg and cheeses, and shortrib cauliflower hash. Visions of said beauty can be found in this slideshow.
THE MANY MICHELIN STARS
Three renowned chefs are joining forces for this one-off five-course tasting menu, giving you the chance to try things like Variations on Tomato (saffron essence, sea urchin and salicornia) and Sautéed Yellow Chanterelles (tuna seared in fig leaves with juniper berry, cherries and poppy seed). It’s the type of chance you may want to jump on.