If you find holiday shopping as enraging as we do, look no further than Williamsburg (just hear us out!) for the Brooklyn Night Bazaar, your one-stop destination for dinner, drinks, live music, ping-pong, soccer, "upcycled" bow ties and artisanal vibrator necklaces. Yes, it's all so Brooklyn it makes your head spin, but it's still a lot more fun than schlepping around brightly-lit crowded stores burdened with bags, and when's the last time you found jewelry fashioned out of old peep show tokens on Amazon?

The Bazaar, now in its second year, continues through the next several weekends, culminating in a grand finale presented by Gothamist on December 22nd—we can't yet announce the musical guest, but we assure you it's going to be massive. Until then, the Bazaar is swinging every Friday and Saturday night this month in a massive warehouse space on North 5th Street. Admission is free. We recommend arriving on the early side (before 8 is good) with an appetite; there are a wide range of local food vendors with something for everyone. The $8 wine is not exactly cheap, but at least $8 gets you a big 16 oz can of Sixpoint. (There is also a regular size $6 option.)

Friday's headliner is Emily Wells, and on Saturday night entertainment comes in the form of a "Year End Zeitgeist Party" hosted by Hype Machine and Tumblr. It will be Instagrammed. Also new this week, Prospect, the New-American restaurant and bar that opened this fall in Fort Greene, will be kicking off Brooklyn Night Bazaar’'s mezzanine restaurant series. A prix-fixe menu includes four courses for $35 per person, with three set seatings: 7:00 p.m., 8:15 p.m. and 9:30 p.m. Here's the menu from Executive Chef Kyle McClelland and Chef de Cuisine Vinson Petrillo, Food Network’'s “Chopped” Champion:

  • First course: Butternut Squash Soup enhanced with Espresso Marshmallows, Hazelnuts and Root Beer Cream.
  • Second course: Foie Gras paired with Hudson Valley Torchon, Smoked Black Berries, Cinnamon French Toast and Toasted Granola.
  • Third course: Crispy Pork Belly prepared with Black Mission Figs, Taylor Golden Pears and 14 Asian Spice Pork Jus
  • Fourth course:S’mores created with Graham Cracker, Fudge Mousse, Meringue and Ginger Snap Twig.

Reservations are highly encouraged, so email Hannah@bringtolightnyc.org if you'd like a spot at one of their 25 tables.

45 North 5th Street, Brooklyn. Open Fridays and Saturdays through Christmas from 6 p.m. to midnight.