This Thanksgiving, you’re thinking beyond the turkey—by flanking your game bird with assorted chops, ribs and filets from Robinson’s Prime Reserve. $65 gets you $100 of the same premium meats that presidents, royalty and rock stars have enjoyed. Which works out, considering your Thanksgiving guest list (we’re looking at you, Bush Senior).
Things to do for November 11, 2010
White Truffles, Nine Bars and Football
The weekend is going rogue.
Abrigo Opens Tonight in Midtown
Sometimes you just need some anonymity. A discreet little place just off the beaten path. So tonight, plan on holing up at Abrigo with anything from ceviche to Vaca Frita (seasoned Cuban steak with sweet plantains) from the Mexican/Cuban menu. What you choose to do with the rest of your night... also anonymous.
You may have heard, but the Edgewood corridor is sort of having a moment right now. So this weekend is as good as any to strap on your bar-hopping shoes and catch an endless stream of electronic music DJs performing at nine different imbiberies like P’cheen, Noni’s and the Sound Table. Yes, there’s a shuttle. And yes, we recommend this.
Morton’s Goes All Football on Us
When it comes to Sunday and Monday nights, you’re booked. Solid. And nine times out of nine, it involves a cold beer, the NFL and now the bar at Morton’s. Because that’s where you’ll be sifting through half-price petite filet sandwiches, crab cake BLTs and smoked salmon pizzas on game nights. We’ll hold your calls.
Five Courses of Excess at the St. Regis
Some nights you just need to bathe in the sweet, sweet waters of excess. Next Monday is one of those nights. You’ll find yourself at the St. Regis, listening to live jazz and casually working your way through five courses of the elusive white truffle (think Porcini and Parmesan Risotto with Shaved White Truffles). Your black truffle night is Wednesday.
Well, actually, this particular Wednesday is your wild game and bourbon night. Because 4th & Swift is having a four-course game dinner involving such oddities as buffalo tartare, pheasant rillettes and wild boar BLTs, all backed by the necessary amount of bourbon and Bordeaux. Or the unnecessary amount.