Upcoming food and drink events in New York City:
Anniversary Special at STK
The steakhouse STK is celebrating its 10th anniversary with a dish that was offered on its first menu: seared La Belle Farm foie gras on a bed of apple compote-topped French toast, with drizzled maple-sherry gastrique, $22.
Through Thursday, Nov. 10
26 Little West 12th St. (between Washington & Greenwich streets)
1114 Avenue of the Americas (at 43rd Street)
Veterans Day Special at Dinosaur Bar-B-Que
The popular barbecue joint Dinosaur Bar-B-Que is honoring veterans with a special promotion. Until Veterans Day on Nov. 11, patrons who purchase a Sam Adams Boston lager have the option of buying a beer for a veteran. Then, on Nov. 11, any veteran can redeem that beer for free. Patrons who “pour it forward” can take home a free Sam Adams pint glass.
Through Thursday, Nov. 10
700 W. 125th St. (at 12th Avenue)
604 Union St. (between Third & Fourth avenues), Brooklyn
Special Wine and Dinner at Landmarc Tribeca
Chef Marc Murphy will be preparing a dinner to celebrate the wines of Schramsberg Vineyards and Davies Vineyards in Napa Valley. Wines will be paired with hors d’oeuvres, the three-course dinner, and dessert. The meal includes dishes like risotto Milanese (saffron, bone marrow, and Parmesan); braised lamb shank with celery root purée and Brussels sprouts; and olive oil cake with citrus, whipped mascarpone, honey, and hazelnuts. $150 per person.
Tuesday, Nov. 15
6:30 p.m.–9:30 p.m.
179 W. Broadway (between Worth & Leonard streets)
Thaiwaiian Pizza at Speedy Romeo
Chefs Justin Bazdarich of Speedy Romeo and Leah Cohen of Pig and Khao have joined hands to create the fusion Thaiwaiian Pizza, made with grilled Spam, wood-fired pineapple, red curry coconut tomato sauce, Provel and fontina cheeses, red onion, Thai basil, and cilantro. $20 per pie.
Through Thursday, Nov. 17
63 Clinton St. (between Rivington & Stanton streets)
Baking Classes at Meyers Bageri
Meyers Bageri, the bakery of Nordic restaurateur Claus Meyer, is hosting a series of classes on making bread and baked goods. In the first class on Nov. 5, you’ll learn how to make whole-grain wheat bread from scratch, from milling and proofing to kneading and baking. You may also taste bread samples with charcuterie, cheese, butter, jam, and Brownsville Roasters Coffee, and can take home an apron, a sourdough yeast starter, and bread dough to bake the next day. $95 per person.
Meyers Bageri Commissary
38-40 10th St. (between 38th & 40th avenues), Queens
Brunch at Amada
Chef Jose Garces has launched an Andalusian-inspired brunch on weekends. Options include dishes like Tortilla Francesa, an omelet with manchego (cheese from sheep’s milk), crispy potato, and baby lettuce; Huevos Flamencos, eggs with tomato-pepper stew, breadcrumbs, and serrano ham; and Revuelto, soft scrambled eggs with lobster and pipérade (a Basque dish of sautéed onions, peppers, and tomatoes).
Saturday & Sunday
11:30 a.m.–2:30 p.m.
Amada at Brookfield Place
250 Vesey St. (between North End Avenue & West Street)
New Burgers at Burger & Lobster
The popular Flatiron restaurant serving burgers and lobster rolls has added three new burgers. Choose from The Beast, a six-ounce Pat LaFrieda patty topped with lobster meat, Swiss cheese, lettuce, and truffle mayo; The Frenchman, topped with five ounces of foie gras and raspberry jam; and The BBQ Pork, topped with pulled pork, housemade barbecue sauce, lettuce, pickled onions, and pickles.
Burger & Lobster
39 W. 19th St. (between Fifth & Sixth avenues)
Holiday Shops at Bryant Park
The holiday shops return to Bryant Park for this year’s winter season with food vendors and boutique shops. This year’s lineup of street food includes Veselka’s pierogies, Home Frite’s Belgian fries, Baked Cheese Haus’s baked raclette cheese, and a slew of purveyors making artisanal snacks and sauces.
Through Monday, Jan. 2
11 a.m.–8 p.m.
Bryant Park (between Fifth & Sixth avenues)
Breakfast at Matte Bento
Matte Bento, a Japanese bodega and restaurant, is now serving breakfast daily. Options include Japanese-influenced dishes like “omurice,” a thin omelette wrapped around mushroom fried rice; matcha croissants with adzuki bean filling; and the organic chicken karaage (fried chicken) sandwich.
7 a.m.–11 a.m.
516 Hudson St. (between West 10th & Christopher streets)
Dim Sum Supper at Kings County Imperial
Kings County Imperial is serving dim sum, a Cantonese-style meal typically served for brunch, during weekday evening hours. Depending on the size of your party, you can choose different combinations of dim sum, vegetable, and noodle dishes, including soup dumplings, mock eel (shiitake mushrooms and housemade soy sauce), and Copperwell street noodles with chili oil, shrimp, and Chinese greens. $15 per person.
5:30 p.m.–7 p.m.
Kings County Imperial
20 Skillman Ave. (between Lorimer Street & Meeker Avenue), Brooklyn
Italian Aperitivo Hour at Machiavelli
The weekday aperitivo hour at Machiavelli pairs each alcoholic beverage with a small margherita pizza, mixed olives, and housemade potato chips, with an option to order additional plates like salami and caprese skewers with mozzarella and tomatoes. Choose from the Italian wine list or cocktails named after famous Italian artists, like the Paolo Uccello, made with Hornitos Reposado tequila, Solerno blood orange liqueur, rosemary, and thyme. Served at the bar only.
4 p.m.–6 p.m.
519 Columbus Ave. (between 85th & 86th streets)
New Menu at Ippudo
The popular Japanese ramen chain has revamped its menu to include new dishes, like the Sumiyaki Chicken, featuring chicken thighs grilled on a bed of white charcoal; the Okonomi ramen with a savory pancake and washugyu beef; the Karaka Spicy NY ramen with sesame broth, housemade hot spices, tofu chashu, cabbage, kikurage mushrooms, scallions, and garlic oil; and the Shojin ramen, with a broth made from vegetables, beans, and seaweed, served with Japanese rice noodles, foraged vegetables, six-grain rice, goji berries, and yuzu vinaigrette.
65 Fourth Ave. (between Ninth & 10th streets)
321 W. 51st St. (between Eighth & Ninth avenues)
Fall Menu at Faro
At Faro, fall vegetables are prepared with influences from different cuisines. The Garnet Sweet Potato is served with merguez sausage (spicy North African sausage), crème fraiche, arugula, cumin vinaigrette, and powdered shiitake mushrooms. The Salt-Baked Rutabaga is glazed with bourbon-maple syrup and served with watercress and cloumage cheese. Other hearty dishes include Coronetti pasta filled with honey nut squash and finished with coconut curry and coriander; and honey butter-glazed, dry-aged duck breast with roasted hazelnut-watercress puree, medjool dates, and oat-celery root “risotto.”
436 Jefferson St. (between St. Nicholas & Wyckoff avenues), Brooklyn