Rejoice, fair winter food warriors, for today is the first day of Daylight Saving Time. Though losing an hour feels icky right now, future 8 p.m. sunsets will stave off sad 4 p.m. darkness-induced Cheez Doodle snacking, and this is a gift. Celebrate the coming of spring and ending of cold weather carbo-loading by eating and drinking items that do not come in a crinkly bag. Here's where to feast this week:
On Monday, All'onda in Union Square is hosting a Notorious BIG-themed dinner in honor of the anniversary of the rapper's death. The $85 dinner will be helmed by guest chef Dale Talde along with All'onda chef Chris Jaeckle, and dishes include steak a la fiorentina (“T-bone steak, egg cheese, and Welch’s grape”), spiced tomato soup (“V8 juice drinkin, slimfast Blendin’”) and cracked crab or lobster (“Country house, tennis courts, and horseback ridin’, decidin’”). Expect Biggie songs in the background; you can make a reservation through the restaurant.
Also on Monday, Strip House Next Door in Union Square has invited Robert Biale Vineyards owners Dave Pramuk and Robert Biale for a special Winemakers Dinner. A four-course meal will be paired with offerings from their collection, with dishes including oxtail tortellini; a beef duo of charred aged NY strip and coco-braised short rib, and seared tuna belly. The feast kicks off at 6:30 p.m. and costs $150 to attend; make a reservation through the venue.
Head to Empire Steak House in Midtown West on Thursday for a special scotch pairing dinner, featuring five courses teamed up with scotch offerings from Highland Park and Macallan. Hand-rolled cigars from Arthur Avenue Cigars will also be on hand for those who want to partake. The dinner costs $150 and runs from 6 p.m. to 8 p.m.; reservations recommended through the restaurant.
And last but not least, also on Thursday, seminar Artifacts will host an event focusing on how we think of and create food in our homes. The $25 experience, held at the 501 Union event space in Gowanus, includes a wine-and-beer open bar and small bites, along with presentations by Chef Eric Bolyard and Brian Quinn's Wine Sensory Experience. The seminar runs from 7 p.m. to 10:30 p.m.; buy a ticket online