In a different time, in a different weekend.
Your Perks: 1) Tickets to ring in the new year with cigars and single malt. Starting with a bang. 2) Custom artisan-made leather dress shoes and membership to a private Manhattan club. 3) A bottomless brunch situation in Williamsburg. We need not say more.
Williamsburg’s got a fondue pop-up through March. Gruyère, bread cubes, cherry brandy for dipping said bread cubes. Somewhere, a Swiss person is clapping.
Michael Bastian’s opening up his showroom for the weekend, and you’ll be free to wander around, acquiring whatever fall and winter things you feel like acquiring, for a lot less than they would usually be acquired for. What a guy.
Things that classic SoHo spot Raoul’s has not done for the past 40 years: Serve brunch. Make more than 12
burgers au poivre per day.
Things they are going to begin doing this weekend: Both of those.
Seriously, get the burger.
Then: You went to Marcus Samuelsson’s fried-chicken spot in Harlem when you wanted fried
chicken.
Now: You go there when you want to sing open-mic. And still when you want fried chicken.
You: I sense a real lack of enjoyable French spots in this town.
Us: Well, Maman just opened a Tribeca spot where you can procure all the beef tartare
burgers and quiche-brioches you desire.
You: Thanks.
Us: Also, you’re wrong, but this is a good one.
Gowanus has a new brewery/taproom, brought to you by a successful Kickstarter campaign. It’ll have brewery things like brown ales and 9.8% ABV Scottish wee heavies made with local beer ingredients. Also: great brewery name.
