If you're not busy boozing elsewhere, tonight's the inaugural Almost Friday Night Jazz at the Meatball Shop's "Underballs" bar at their Chelsea location. The show starts at 10 p.m., with jazz songstress Charenee Wade taking the stage; SixPoint Brewery will also be showcasing their Global Warmer Winter Ale, a collaboration beer they made with the restaurant. The restaurant's full line of balls and beverages will be available until the show finishes up at midnight.
In honor of the late Chef Judy Rodgers, Il Buco Alimentari will serve dishes from her acclaimed Zuni Cafe in San Francisco. On the menu: cheese puffs with prosciutto, Zuni Caesar salad, ricotta gnocchi and, of course, Rodgers' famed Zuni Roasted Chicken. The menu will be available for dinner Friday, Saturday and Sunday; reservations recommended.
Dun-Well Doughnuts celebrate two years of cruelty-free fried dough with a raucous celebration this Friday evening. The Dun-Well 2 Year Anniversary Party takes over the Pine Box Rock Shop with music and good times and, best of all, free doughnuts! The fun starts at 8 p.m.
Of age cookie monsters of all varieties are welcome at the Bell House this Saturday and Sunday for the Brooklyn Cookie Takedown. Not much needed in the way of explanation: people bring cookies, you eat the cookies. Oh, and your $15 ticket also includes an hour of free eggnog! Cookie mania goes down between 2 p.m. to 4 p.m.
Chef Ryan Schmidtberger and the lovely ladies behind Kips Bay's newest cocktail bar Grace launch Sunday Roasts this week, a new weekly dinner series that harkens back to the good old days when families would actually acknowledge each other at meals. Beginning at 5 p.m., the pub offers $29 meals consisting of prime rib, roasted potatoes, Brussels sprouts and made-to-order Yorkshire pudding. Schmidtberger roasts the boneless rib eyes for seven hours and makes his beef-and-Parmesan flavored puddings in tiny cast iron pans when you order them to prevent the souffle-like dish from deflating. Make a reservation, especially if you're coming with a group; the chef will even give you a whole roast if your party is big enough.