Things to do for March 25, 2011

The Weekender

Souvlaki, Seersucker and Swedish Imports

The weekend is growing a playoff beard.

Friday
Food Truck Souvlaki in a Greek Village
GREECE LIGHTNING

Food Truck Souvlaki in a Greek Village

You don’t chase after food trucks. You either let them come to you... or wait till they morph into LES restaurants. Picture the type of breezy Mykonos island destination where tables are nooked in white stone, walls are draped in bougainvillea and the chief export is feta-covered cheese fries. Pack accordingly.

80% Off J.Press
PRESS RELEASE

80% Off J.Press

It’d be nice if spring were all linen and shorts, but your social calendar is filled with formal warm-weather affairs. So you’ll add some old-school prep (seersucker pants and houndstooth sport coats) from J.Press in preparation for the season. And throwing out the first pitch on Opening Day.

Mar 25, 11am-6pm, J.Press, 530 7th Ave, 29th Floor, 212-997-3600

Saturday
A West Village Scandinavian Sweets Shop
CANDY LAND

A West Village Scandinavian Sweets Shop

You’ve “got a guy” for pretty much everything. And starting today, that also includes the inside track to underground Swedish candy. A godsend when you’re in the market for sockerbitar, dumble, skogsbars and blondes. Some items transcend the language barrier.

Open now, Sockerbit, 89 Christopher St, 212-206-8170

The Mermaid Inn Opens for Brunch
WATER WORLD

The Mermaid Inn Opens for Brunch

Brunch has always been your siren song. So it should come as no surprise when you’re insatiably drawn in by an oyster bar that’s open early for lobster-topped Mermaid Benedict and midday Egg McMermaids. It’s considered a delicacy in certain parts of the ocean.

Sunday
Liquid Foie Gras Buns
CHINESE DEMOCRACY

Liquid Foie Gras Buns

You’ve often wondered what would happen if someone created a Chinese/American-fused restaurant that seems like it was named after an animated character. Okay, not really, but complex menu items like Sweet Chili Baby Back Spare Ribs, Shanghai Pancake Burgers and technologically superior foie gras make Midtown’s Walle infinitely more interesting than SpongeBob’s Szechuan Steakhouse.

Opens Mar 27, Walle, 249 E 53rd St, 212-371-0888

Elsewhere on the Daddy

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