Chicken Gobbler Sandwich at Blue Ribbon Fried Chicken
Blue Ribbon Fried Chicken is serving a special Thanksgiving sandwich during the month of November: fried chicken with a layer of stuffing, mashed potatoes, housemade gravy, and cranberry sauce ($8.95).
28 E. First St. (at Second Avenue)
Christmas Market at Le Parker Meridien
11 a.m.–8 p.m.
Le Parker Meridien
119 W. 56th St. (between Sixth & Seventh avenues)
Brunch With Broadway Stars at The Lambs Club
This week will be your last chance to watch Broadway stars from “Chicago” perform while noshing on brunch fare at The Lambs Club. Gabby McClinton will be singing show tunes and jazz standards from noon to 1 p.m. Diners can choose from menu options like buttermilk pancakes with whipped lemon ricotta and berry compote; the Duck Confit Latke with poached egg, frisée, and lingonberries; and the Lambs Club Burger on toasted challah with Cabot sharp cheddar and shallots, served with fries. $68 per person, $35 for children.
Saturday, Nov. 26
11 a.m.–3 p.m.
The Lambs Club
132 W. 44th St. (between Sixth Avenue & Broadway)
Winter’s Eve at Lincoln Square
5:30 p.m.–9 p.m.
Dante Park (at Broadway & 63rd Street)
Along Broadway from Time Warner Center to 68th Street
Trolley Tour by Outer Limits Beer
Kelly Taylor, founder of KelSo Beer, will guide a tasting tour of breweries in Queens. Taylor will explain modern beer history and talk about behind-the-scenes operations on the tour beginning at LIC Beer Project and continuing by trolley to three other breweries—Bridge and Tunnel Brewery, Finback Brewery, and Single Cut Beersmiths. KelSo beer will also be provided. $40 per person.
Thursday, Dec. 1
6 p.m.–10:30 p.m.
LIC Beer Project
39-28 23rd St. (between 39th & 40th avenues), Queens
Guest Chef Series at Virginia’s
647 E. 11th St. (between Avenue B & Avenue C)
Great Northeast Cheese Fest
6 p.m.–9 p.m.
Flushing Town Hall
137-35 Northern Blvd. (at Linden Place)
Rooftop Bar at McKittrick Hotel
The McKittrick Hotel’s rooftop bar, Gallow Green, is now open for the winter season. Surrounded by ski chalet decor, patrons may enjoy hot cocktails like Sleep No More, hot mulled wine with five-spice berry shrub, whiskey, and Amaro Montenegro; boozy punches like Manderley Punch with Maker’s Mark bourbon, Angostura 1919 Rum, orange juice, lemon juice, honey syrup, and sparkling water. The menu includes raclette with potatoes, pearl onions, speck, mushrooms, and herb salad; Roast Butternut Squash wood-fired pizza; and Lodge Burger with grass-fed Angus beef, bacon, and white American cheese.
On weekends, the bar will serve brunch, with dishes like the Full English Breakfast, the Low Country Chicken and Waffles, and smoked salmon with dill-cucumber salad and beet caviar.
The Lodge at Gallow Green
542 W. 27th St. (between 1oth & 11th avenues)
Holiday Pop-Up Bar at Mace
Miracle, a holiday pop-up bar, will be featuring holiday-themed cocktails. Guests can imbibe the Christmopolitan, with vodka, elderflower liqueur, spiced cranberry sauce, lime juice, and fig bitters; the Muletide, with Linie aquavit, oloroso sherry, ginger syrup, lime juice, and pumpkin pie soda; and the Santa-quila, with cacao nib–infused reposado tequila, Pedro Ximenez sherry, maple syrup, and black walnut bitters.
Friday, Nov. 25–Saturday, Dec. 24
649 E. Ninth St. (between Avenue B & Avenue C)
Tiki-Themed Holiday Pop-Up Bar at Boilermaker
Three cocktail bars across the United States—Boilermaker (NYC), Lost Lake (Chicago), and Beachbum Berry’s Latitude 29 (New Orleans)—are joining hands to create tiki-themed holiday cocktails served at a pop-up bar. Called the Sippin’ Santa’s Surf Shack, the bar will serve drinks including Hawaiian Milk Punch, with bourbon, balsam liqueur, cream, and chai syrup; On Christmas Island, with three varieties of rum, housemade ginger syrup, Don’s Spices #2, passionfruit, and lemon; and Chinatown Christmas, with Chinese five spice–infused scotch, plum wine, demerara, and angostura bitters, served on a snowball.
Friday, Nov. 25–Saturday, Dec. 24
13 First Ave. (at East First Street)
Holiday Shakes at Shake Shack
Fast-casual chain Shake Shack is launching a trio of seasonal shakes: Pumpkin Pie, a blend of pumpkin pie and vanilla frozen custard, topped with whipped cream and spiced pie crumble; Christmas Cookie, made with sugar cookie frozen custard topped with whipped cream and sprinkles; and Chocolate Peppermint, chocolate frozen custard blended with peppermint and topped with whipped cream and chocolate peppermint candy crumble ($5.75 each). Available at all locations except stadiums and JFK airport.
Through March, the chain is also serving a winter-appropriate brownie batter hot chocolate, topped with whipped cream and chocolate sprinkles ($3.89). For customers who purchase a gift card valued at $25 or more, Shake Shack will offer a complimentary holiday ornament.
Through Jan. 1, 2017
New Brunch at The Cannibal Liquor House
The Cannibal’s newly opened, drinks-focused offshoot is now serving weekend brunch. Dishes include smoked trout hash browns, liège waffle with apple ice cream and smoked maple syrup, and the Breakfast Burger, topped with a fried egg. Drinks feature twists on classic brunch cocktails, like the Bloody Maria, made with tequila and housemade Sangrita; and the healthy Mean Green Machine, with celery, apple, cucumber, Chartreuse, and Salers Aperitif Gentiane liqueur.
Saturday & Sunday
11 a.m.–3 p.m.
The Cannibal Liquor House
111 E. 29th St. (between Lexington Avenue & Park Avenue South)
Fall Menu at Green Fig
Green Fig, the modern Israeli restaurant inside the Yotel hotel, has a new slate of dishes for the fall season. They include duck seasoned with Indian spices and honey, served with carrot purée, peanut crumble, and yacon leaf; the Persian Lamb Couscous with pan-seared loin, served with hand-rolled couscous, smoked king oyster mushrooms, and tahini; and the All About the Mushroom, with king oyster mushrooms in porcini spice cream, sprinkled with dry, crumbled mushrooms, and garlic chips.
Green Fig at Yotel New York
570 10th Ave. (between West 41st & West 42nd streets)