September 18 - 24, 2014
Meat Hook's Brunch Without Boundaries
Meat Hook's Brunch Without BoundariesJoin the Meat Hook's leading ladies, Madeleine Kren, Cara Nicoletti and Sara Bigelow, at the Brooklyn Grange's rooftop for the return of the Williamsburg butcher's legendary brunch. In the past, they've dished out beef-bacon sandwiches, a "diet" poutine made with baked fries and tons of sausages. This time around, the menu is pretty hush-hush, but it includes chicken-skin Cheetos and something called a "Jewish Lunchable" as well as beers, some shots and Parlor coffee. Brooklyn Grange, Flushing Ave. at Clinton Ave.; 9/21, noon; $90 per person, plus fees
OTHER EVENTS THIS WEEK
Head to the New York City Wine and Food Festival
Don't miss the Food Network New York City Wine and Food Festival—the crown of all NYC food events. MasterCard® cardholders get special treatment when purchasing tickets. Get 15 percent off tickets, plus skip the lines at the premier events with MasterCard® Priceless New York Fast Passes. Get up close and personal with Rachael Ray, Dominique Ansel and more, book now!
Nicholas Morgenstern can do more than ice cream. He's opening GG's tomorrow with chef Bobby Hellen in the old Goat Town space, taking inspiration from NYC icons. They've got a double-decker oven à la $1 pizza joints for pasta carbonara topped with a sunny-side-up egg ($13) at brunch and, for dinner, 1986 pizza ($15 to $18; a nod to the Mets) piled with sopressata. The cocktails take it easy, with lots of low-alcohol drinks, like the Dawn to Dusk ($8): ginger beer drizzled with Fernet. Just makes it easier to drink the day away in the airy, white-washed space. 511 E. Fifth St.
Once you've stuffed yourself with green curry and betel leaf deliciousness at Uncle Boons, order the new banana sundae ($10), then sit back and enjoy the show. Its whiskey caramel sauce is set aflame tableside and then drizzled over caramelized halves of candied Thai bananas and potent whiskey ice cream. Dessert always tastes better when there's fire involved. 7 Spring St.
Go beyond miso with David Chang's latest lab creation: Hozon. We've been tinkering around with his Korean-style fermented sunflower paste in our Test Kitchen, and it's in next week's batch of Quinciple deliveries. Place your order before midnight tomorrow and you'll get your own jar of the stuff. Happy experimenting.