Wild Game Festival at Sel et Poivre
The French bistro has launched a limited-time menu featuring wild game. The options include grilled venison sausage; oven-roasted stuffed quail with goat cheese, port wine reduction, sweet potato purée, and wild rice; medallions of New Zealand red deer with red wine sauce, spätzle, and cranberries; and antelope burger served with French fries and red wine sauce.
Sel et Poivre
853 Lexington Ave. (between 64th & 65th streets)
Upper East Side
Rooftop Bubbles Open for Winter at Bar 54
Bar 54, the rooftop bar atop the Hyatt Centric hotel in Times Square, has opened its bubble igloos for the winter season. The transparent enclosures are heated to allow guests rooftop views despite frigid temperatures. While the bar’s full food and drinks menu is available, the bar also has special packages, with two glasses of Piper-Heidsieck champagne and chef’s appetizer selection for $60, or a bottle of the champagne with a VIP platter for $125. Each bubble accommodates up to 10 people.
Bar 54 at Hyatt Centric Times Square
135 W. 45th St. (between Sixth & Seventh avenues)
Avra Madison Estiatorio Opens for Brunch
Greek restaurant Avra Madison is now open for brunch on weekends. Offerings are a Greek twist on brunch classics, such as the Seafood Hash with lobster, crabmeat, shrimp, potatoes, onion, and a fried egg on top; a breakfast pita with scrambled eggs, chopped bacon, onions, and cheddar cheese in a baked pita; and Baklava with farmhouse granola, brown sugar, maple syrup, and milk or yogurt.
Avra Madison Estiatorio
14 E. 60th St. (between Fifth & Madison avenues)
Upper East Side
NYC Fermentation Festival
The first-ever New York festival devoted to fermented foods will be held in late February at the Brooklyn Expo Center. More than 30 different vendors like Mama O’s Premium Kimchi, Marcelli Formaggi, Kombrewcha, and Cleveland Kraut will be on-site to hand out samples of their products. Experts will hold seminars on fermenting foods at home, while DIY aficionados will organize meetups at the event. Locally brewed beers, ciders, and spirits will be available. $20 per person.
Saturday, Feb. 25
11 a.m.–3:30 p.m.
Brooklyn Expo Center
72 Noble St. (at Franklin Street)
Osteria Morini Launches Lunch
Chef-restaurateur Michael White’s SoHo spot is now serving lunch. Salads, sandwiches, and pastas abound, from the Bistecca e Uovo salad with hangar steak, warm radicchio, charred onion, pancetta, croutons, balsamico, and fried egg; the Cacio e Pepe salad with romaine lettuce, garlic breadcrumbs, Parmigiano, and anchovy vinaigrette; the Panini Petroniana with veal cutlet, prosciutto, Parmigiano, truffle cream, and spinach; and Tortelli, ricotta ravioli with pomodoro sauce and basil.
218 Lafayette St. (between Broome & Spring streets)
Fat Tuesday Boucherie at The Cannibal
The Cannibal chef Francis Derby has gathered chefs together to throw a Mardi Gras party in the New Orleans tradition, with a boucherie, or hog-butchering party. Billy Durney from Hometown Bar B Que, Hooni Kim of Danji and Hanjan, Dale Talde from Three Kings Restaurant Group, Adrienne Gagnier from Cook Shop, and more will each be preparing a pork dish. Beverage director Bill Brooks from The Cannibal Liquor House will be pouring New Orleans classic drinks, such as Sazaracs, Hurricanes, Zombies, and more. $125 per person.
Tuesday, Feb. 28
3 p.m.–10 p.m.
113 E. 29th St. (between Park Avenue South & Lexington Avenue)
Game Night at The Rose Club
The Plaza hotel’s lounge and bar, The Rose Club, is starting a trivia game night series. While teams of four to six are competing on questions ranging from pop culture to New York history, The Rose Club will serve drinks and small bites. For the first night of the series, falling on Mardi Gras, a special snack tier will offer New Orleans eats like lump crab cakes po’boy sandwiches with remoulade and shaved fennel on a brioche bun; and mini muffuletta sandwiches with olive salad, mortadella, salami, provolone, mozzarella, and Parma ham on a focaccia bun ($55). Big Easy cocktails like Sazerac, Vieux Carré, and Pimm’s Cup will be available. For reservations, email firstname.lastname@example.org.
Meatpacking District’s Open Market
Open Market is an annual festival to raise money for improving the Meatpacking neighborhood. Local boutique shops will set up booths for guests to shop at sample sale prices, while restaurants and eateries will provide refreshments, including Ample Hills Creamery, Fig and Olive, Bubby’s, Scarpetta, High Street on Hudson, Sweetgreen, Morimoto NYC, Untitled, The Wild Son, and more. There will also be a silent auction. $150 to $350 per person.
Thursday, March 9
6 p.m.–10 p.m.
441 W. 14th St. (between Ninth & 10th avenues)
Barbecue Specials at Shake Shack
For a limited time, fast-casual chain Shake Shack will be serving burgers and fries coated with barbecue sauce. The specials are the BBQ ShackMeister, with Angus beef, cheese, crispy ale-marinated shallots, and Shack barbecue sauce; the BBQ Chick’n Shack with chicken breast, Shack barbecue sauce, and pickles; and BBQ Bacon Cheese Fries, with smoked Niman Ranch bacon, Shack barbecue sauce, and cheese sauce.
All Shake Shack locations
Samurai Pie at Dinnertable
Under chef Ricardo Arias, the East Village speakeasy restaurant is now serving a winter special: the Samurai Pie, a Japanese twist on shepherd’s pie. It is filled with wagyu beef cooked in a Japanese curry sauce with carrots, edamame, and mashed potatoes. $38.
206 Avenue A (near 13th Street)
Atoboy Launches Cart Service
Modern Korean restaurant Atoboy will now be serving dinner every night, with a cart that will allow diners to pick from a daily rotating selection of kimchi, jangajji (Korean pickles), namul (Korean seasoned vegetables), and other special banchan (side) dishes. They include foie gras mandoo (dumplings), soy sauce egg with shiitake mushrooms, cheese ramen, oxtail stew with wild sesame, and scallion-mozzarella pancakes.
43 E. 28th St. (between Madison Avenue & Park Avenue South)