Standout Greenpoint restaurant Cherry Point debuted a new lunch service they'll offer on Tuesdays through Sundays, 11 a.m. to 4 p.m. Some favorites—including the excellent smoked whitefish salad—carry over from the dinner menu; adding to that will be things like a curried egg sandwich with pickled vegetables and a Pâté Melt (pictured above) made with Pâté de Campagne, caramelized onions, Raclette cheese, and whole grain dijon mustard on toasted bread.

In celebration of her new book, Bean-to-Bar Chocolate: America's Craft Chocolate Revolution, chocolate expert Megan Giller will be popping up at Threes Brewing in Gowanus for an evening of chocolate and beer. On Monday evening from 6 to 9 p.m., stop by the brewery for free chocolate and beer pairings created by Threes and Raaka Chocolate. Purchase a copy of Giller's book ($20) and you'll also get a free pint of beer. RSVP here.

Chodog (@averyliburd)

Kimchi Smoke Barbecue returns to Williamsburg on Tuesday night for a collaborative menu of "Texas infused Korean Barbecue" mixed with Thai dishes from chef Hong Thaimee at her new restaurant Thaimee at McCarren. Dishes for the pop-up event include kimchi pad thai carbonara, Korean BBQ Ribs, Spicy Chicken Sandwiches and the Chodog (pictured above), a beef hot dog with kimchi chili that's served on a donut bun. The dishes will be available at the restaurant from 5 p.m. to 10 p.m.

Ramen Lab welcomes Kyle Itani of Oakland’s Hopscotch and Itani Ramen for an October residency at the experimental restaurant beginning on October 10th. Itani will be serving three dishes for the month, including an Oxtail Ramen with miso-braised oxtail and Japanese sweet potato and a Soki Soba topped with pork rib. A Veggie Ramen will be a black bean miso broth served with stewed fennel. Itani's residency runs from 5 p.m. to 10 p.m. through October 28th.

Loreley (Michael Tulipan)

Continuing with its Oktoberfest celebrations, Loreley on the LES is throwing the Loreley’s Sausage Fest from Wednesday through Sunday, with some special sausages and beers. The restaurant will be serving 12 different types of sausages alongside 12 beers imported from Germany. Try out a plate of three, five, seven, nine or 12 wursts or stop by for special events like happy hour from 6 to 10 p.m. on Wednesday ($2 off .5 liters, $14 liter steins and $25 pitchers) or free ceremonial keg tapping on Sunday at 2 p.m.