It's the final week to eat at Fung Tu on the Lower East Side before it closes and reopens as a Nom Wah Tea Parlor offshoot. The restaurant will be serving a "Greatest Hits" menu of the most popular dishes the restaurant served in its four-year run. There will be two options, one with three courses ($45) and another with five courses ($60), including dishes like the "Chinaquiles" — steamed eggs with Sichuan pork sauce and yucca chips (pictured above); yellow noodles with black bean clam sauce, Lap Cheong, and garlic chives; and chocolate peanut butter sesame balls. The restaurant's last day of service will be August 31st (closed Monday).

Gregory's Coffee is opening a new location at 630 9th Avenue, and will be offering free coffee on Wednesday. For its 26th location, the coffee chain will be giving away free 12-ounce coffees and a signature "power bite" to the first 200 customers through the door.

Soli Zardosht, the chef behind London's popular Zardosht restaurant, pops up in NYC this week with a Persian-inspired dinner at The Brooklyn Kitchen in Williamsburg. The chef will serve a seven-course meal on Thursday evening, showcasing "modern flavors from the Middle East" and other points of inspiration. The dinner ($125) includes a welcome cocktail, and wine paired throughout.

"DŌ Ball Sundae" (Meatball Shop/DŌ)

The West Village location of The Meatball Shop will be serving a special collaborative sundae with , the raw cookie dough shop that opened earlier this year. The restaurant will serve the DŌ Ball Sundae ($10), with Mexican Chocolate Cookie Dough "Balls" — vanilla ice cream, caramel sauce, whipped cream and toasted almonds. The special sundae will be on offer through September 12th.

Maison Premiere's newish sister restaurant Sauvage in Greenpoint launched a "Golden Hour" special available at the bar daily from 4 p.m. to 7 p.m. Stop by for $7 cocktails—there's a gin, tarragon, lime and Americano drink named for Mister Softee—and glasses of wine, plus $5 glasses of pilsner. Small plates ($4 - $7) of food include blistered shishito peppers with lamb merguez sausage and raclette cheese, battered zucchini flowers stuffed with ricotta, and heirloom tomatoes with broccoli pesto on toast.