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
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.
154 Varick St.
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
Royal Palms Shuffleboard Club
514 Union St., Brooklyn
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.
399 Lafayette St.
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.
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.
1334 York Ave.
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. 23–Sunday, Jan. 31
At participating shops
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@example.com
Wednesday, Jan. 20
111 E. 22nd St.
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
470 Driggs Ave., Brooklyn
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. 22–Monday, Feb. 1
88 Liberty View Dr., Jersey City, N.J.
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.
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.
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.
64 Seabring St., Brooklyn