Dishes from ABC Cocina. (Tagger Yancey IV)
Dishes from ABC Cocina. (Tagger Yancey IV)

NYC Restaurant Week

The annual NYC Restaurant Week is back, with 372 participating restaurants—the largest number yet. The restaurants, located throughout all five boroughs, will offer a three-course prix-fixe lunch for $25 and a three-course prix-fixe dinner for $38. Diverse cuisines will be represented, from new American at ABC Kitchen and Tribeca Grill, to French at Cafe Boulud, Korean at Hanjan, and Hawaiian at Noreetuh.

Monday, Jan. 18–Friday, Feb. 5
At participating restaurants
nycgo.com/restaurantweek

A previous Pinot Days event. (Hugh Galdones)
A previous Pinot Days event. (Hugh Galdones)

Pinot Days

Enjoy a daylong celebration of pinot noir, beginning with a grand tasting of 100 pinots from producers in California, Oregon, France, New Zealand, and more. The winemakers will be on-site to introduce pinot lovers to their craft.

In the evening, enjoy a three-course Mediterranean-inspired dinner, with each course paired with two pinots from different producers. The price is $75$120 for tickets.

Saturday, Jan. 23
Wine tasting: 1 p.m.4 p.m. (VIP: 11 a.m.)
Dinner: 5 p.m.8 p.m.
City Winery
154 Varick St.
pinotdays.com

At the previous Brooklyn Soup Takedown. (Courtesy of Matt Timms)
At the previous Brooklyn Soup Takedown. (Courtesy of Matt Timms)

Brooklyn Soup Takedown

Food event organizer Matt Timms is challenging home cooks to a Soup Takedown competition, part of his ongoing series of cooking competitions. Anything in the soup and stew realm is possible, from chowders to bouillabaisses to ramen. You can purchase tickets to sample the contestants’ creations, or sign up for the competition yourself. Prizes include cookware from Wusthof and Cuisinart. The price is $20 per person.

Sunday, Jan. 17
Noon–2 p.m.
Royal Palms Shuffleboard Club
514 Union St., Brooklyn
thetakedowns.com/2016-soup-takedown

Pouring Scotch cocktails. (Courtesy of Astor Center)
Pouring Scotch cocktails. (Courtesy of Astor Center)

Burns Day Supper With Scotch Whisky

In celebration of the Scottish poet Robert Burns, wine and spirits store Astor Center is hosting a Burns Day Supper, a meal traditionally held to celebrate the poet’s birthday. Attendees will get to sample more than 20 Scotch whiskys, including a Glenfiddich 21 Year Old Gran Reserva, Dun Bheagan BenRiach 16 Year, and three Scotch cocktails. For dinner, enjoy Scottish staple dishes like haggis (a kind of savory pudding) and neeps and tatties (turnips and potatoes). The price is $79 per person.

Saturday, Jan. 23
2 p.m.4 p.m.
Astor Center
399 Lafayette St.
astorcenternyc.com

Winter Bourbon Festival

If you fancy American whiskey, make your way to Long Island for the annual Winter Bourbon Festival, with more than 30 whiskeys and craft beers to sample. One ticket will get you a tasting glass for unlimited sampling and a barbecue sandwich. The festival raises funds for Gavin’s Got Heart, a local charity that benefits people with congenital heart defect (CHD). The price is $50–$75 per person.

Saturday, Jan. 23
4 p.m.7 p.m. (VIP: 3 p.m.)
T.J. Finley’s Biergarten
42 E. Main St., Bay Shore, N.Y.
winterbourbonfestival.com

Sotheby’s Wine

Auction house Sotheby’s has a wine retail store, Sotheby’s Wine, that will be hosting a Bordeaux tasting. Attendees will be able to sample wines from over 50 chateaux, featuring 2010 and 2013 vintages. Food will be provided. The price is $75 per person.

Monday, Jan. 25
6:30 p.m.9 p.m.
Sotheby’s Wine
1334 York Ave.
ny.sothebyswine.com

Hot chocolate made with Valrhona Chocolate. (Courtesy of Valrhona)
Hot chocolate made with Valrhona Chocolate. (Courtesy of Valrhona)

Valrhona Hot Chocolate Festival

Using Valrhona chocolate, the city’s most popular pastry shops will create and sell their inventive takes on hot chocolate. These include Dominique Ansel Bakery, Ladurée, François Payard Patisserie, La Maison du Chocolat, Doughnut Plant, Sugar and Plumm, and more. Fifty cents from each purchase will go to food rescue charity City Harvest.

Saturday, Jan. 23Sunday, Jan. 31
At participating shops
facebook.com/ValrhonaUSA

Oxtail Stew with Sea Scallop. (Courtesy of ESquared Hospitality)
Oxtail Stew with Sea Scallop. (Courtesy of ESquared Hospitality)

Signature Chef Series With David Burke

Chef David Burke will guest at steakhouse BLT Prime for a tip-to-tail beef dinner. Together with BLT Prime chef Dmitri Petriakov, Burke will first serve hors d’oeuvres like Corned Beef Cheeks “In a Blanket” and Quail Eggs Benedict. Courses include Oxtail Stew with Sea Scallops and Horseradish Mousse and “Ants On A Log” Bone Marrow with Garlicky Snails and Beef Jerky. Beverage pairings will be provided. The price is $175 per person. Reserve by emailing [email protected]

Wednesday, Jan. 20
6:30 p.m.
BLT Prime
111 E. 22nd St.
bltprime.com

The Egg Souvlaki with spicy lamb sausage, French fries, and tomato confit. (Courtesy of The Hall)
The Egg Souvlaki with spicy lamb sausage, French fries, and tomato confit. (Courtesy of The Hall)

Mardi Gras at The Hall

Chef Michael Psilakis is preparing for Mardi Gras with plenty of food and music at his food-focused event space, The Hall, in Williamsburg. The celebration begins with the launch of Big Easy-inspired dishes on the weekend brunch menu, such as Eggs Sardou, Catfish Po’Boy, and Chicken and Andouille Sausage Jambalaya. Then, every Friday and Saturday, The Hall will serve a crawfish boil and other classic New Orleans dishes while award-winning NOLA brass bands provide live music. Admission is free.

Weekends in January
The Hall
470 Driggs Ave., Brooklyn
thehallbrooklyn.com/events

The Wild Bunch Sausage Plate from Zeppelin Hall. (Courtesy of Zeppelin Hall)
The Wild Bunch Sausage Plate from Zeppelin Hall. (Courtesy of Zeppelin Hall)

Zeppelin Hall Sausage Fest

This popular beer hall across the Hudson in Jersey City is serving a set of 17 dishes showcasing sausage. If you like wild game, try the Wild Bunch Sausage Plate, with duck, lamb, wild boar, venison, and rabbit sausages served with spicy cabbage salad. For a unique twist, go for the Chorizo Sausage Casserole, with jalapeños, Monterey cheese, and tortilla chips; the Bratwurst Reuben Sandwich with grilled bratwurst, sauerkraut, melted Swiss, and bacon; or Currywurst Bratwurst, with red curry sauce. For dessert, there’s the Chocolate “Sausage” Dessert, a chocolate ganache and marshmallow sausage with raspberry sauce.

Wash everything down with Zeppelin Hall’s selection of European and American craft brews.

Friday, Jan. 22Monday, Feb. 1
Zeppelin Hall
88 Liberty View Dr., Jersey City, N.J.
zeppelinhall.com

The Passion Fruit Pavlova from The Musket Room. (Courtesy of The Musket Room)
The Passion Fruit Pavlova from The Musket Room. (Courtesy of The Musket Room)

The Musket Room Guest Chef Series

At The Musket Room, chef Matt Lambert is starting a guest chef dinner series where he will combine his New Zealand cuisine with the cooking styles of fellow chef-friends. To kick off the series, Lambert will be collaborating with Finnish chef Hans Valimaki, formerly of the Michelin-starred Chez Dominique, to create six-course tasting menus. the price is $125 per person.

Wednesday, Jan. 20
The Musket Room
265 Elizabeth St.
themusketroom.com

The Escovitch, made of fried porgy skewers with onion and pepper marmalade. (Courtesy of Solomon and Kuff)
The Escovitch, made of fried porgy skewers with onion and pepper marmalade. (Courtesy of Solomon and Kuff)

Solomon and Kuff

This Pan-Caribbean bar and restaurant is now serving dinner. Executive chef Chris Faulkner will add his touch to classic West Indian dishes, with menu options like Jerked Japanese Eggplant with kabocha squash, fried okra, and tostones; Grilled Herbed Stuffed Whole Porgy with mango butter emulsion and mustard turnip greens; and Traditional “Coco Bread” Sammies. The sandwich options are grilled chicken with spicy mango aioli, and cucumber and watercress with pickled vegetables and olive aioli.

Solomon and Kuff also serves over 100 different types of rum to pair with your food.

Solomon and Kuff
2331 12th Ave.
solomonandkuff.com

Raaka Chocolate Factory Tour

Tour Raaka Chocolate’s factory in Red Hook, Brooklyn, where the company’s confections are made from scratch. Raaka’s unique feature is that its chocolate is made from unroasted cocoa beans. On the tour, attendees will get to sample virgin cocoa from different parts of the world, watch how chocolate is made, and try the final product, Raaka chocolate bars.

Saturday, Jan. 16, Sunday, Jan. 17, & Thursday, Jan. 21
Saturday & Sunday at noon–12:45 p.m.
Thursday at 7 p.m.–7:45 p.m.
Raaka Chocolate 
64 Seabring St., Brooklyn
raakachocolate.com/pages/tours-and-classes