Raw-Cookie-Dough-Filled Waffle Cone, Anyone?

Raw-Cookie-Dough-Filled Waffle Cone, Anyone?

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Raw-Cookie-Dough-Filled Waffle Cone, Anyone?

Pizza Hollandaise and Convincing Mia Wallaces Are Also in the Cards

By Ilana Dadras
Wednesday
This Cadet Is Not Expensive. Not Expensive at All.

THE SALE

This Cadet Is Not Expensive. Not Expensive at All.

It’s like some alternate universe in which all the flannel button-downs, ribbed wool-cashmere sweaters, sleek gray admiral coats and other military-influenced menswear you know Cadet is good for are way less than they should be. Like, up to 90% less.

Calling All Pulp Fiction Enthusiasts

THE TARANTINO

Calling All Pulp Fiction Enthusiasts

Reasons to spend your evening here: a cover band is going to perform the Pulp Fiction soundtrack in its entirety. There will be a twist contest. You’re bound to find a couple attendees dressed like Mia Wallace. Feels like enough reasons.

Saturday
For Brunch That’s More Italian Than Not

THE PIZZA-HOLLANDAISE

For Brunch That’s More Italian Than Not

That Italian spot in the William Vale hotel is launching brunch, and it’s going to be damn good. Think waffles, but polenta waffles with orange-mulberry syrup and mascarpone. Think eggs benedict, just with pepperoni Sicilian bread and pizza hollandaise. Think Bloody Marys, but with salsa picante and fennel salt. Okay, that’s enough thinking about breakfast items for the time being.

There Are Many Reasons to Attend This Dinner

THE CHARITABLE INDULGENCE

There Are Many Reasons to Attend This Dinner

Four chefs hailing from spots like Acme, Public and the Musket Room will be joining forces for a five-course dinner at Saxon + Parole—each chef will handle a course, then they’ll collaborate on your main and dessert. Should you need further convincing, some of the proceeds will be going to a charity dedicated to sustainable agriculture and the like.

Sunday
Where Stoner and Your Eight-Year-Old Self’s Dreams Collide

THE MOST GLORIOUS OPENING

Where Stoner and Your Eight-Year-Old Self’s Dreams Collide

It’s called Dō, and it’s exactly what you think it is. That is, if you think it’s a place for indulging in harmless raw cookie dough piled into waffle cones, half-baked into brownies or frozen into cookie form.

Ilana Dadras

Ilana Dadras passes her days writing about good food, talking about good food and consuming good food. Occasionally doing other things, too.

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