Must-Eat Food Pop-Ups & Drops in NYC 3.11-3.18
It’s a good time to be an adventurous eater in New York and a bad time to be a pig’s trotter. Eating adventurously is back in style; take Lord’s for example, a nose-to-tail eatery that’s one of the city’s most popular new restaurants. Regarding nose-to-tail cooking, Anthony Bourdain once said, “This is what food used to be about. And hopefully what it will be about in the future.” Meanwhile, it seems more and more people are popping up on our instagram feeds eating exotic dishes in far away places, and we’re absolutely here for it. Adventurous eating builds character. Depending on how adventurous you already are, this week’s Must-Eats highlights five opportunities to eat outside your comfort zone.
As always, this article is just a small taste of the pop-ups and drops in the 8it app. Hit the green button below each dish to access 8it and get all the deets. (Private Beta password: NYCPOPUP)
St. John Dinner Series
Boerum Hill // 3.7-3.22
📸: @st.john.restaurant
St. John, Furgus Henderson’s legendary London restaurant, famed for nose-to-tail cooking is holding a dinner series at As You Are inside the Ace Hotel in Brooklyn. You may remember Anthony Bourdain’s visit to St. John from the first season of A Cook’s Tour where he remarked that “This restaurant is about traditional English cuisine, and sort of rediscovering what has always been good in England.” That day, Tony indulged in pig’s feet with beans, roasted bone marrow, ox hearts, pig’s tail, and pig’s head. Offal is the name of the game at St. John. Some of their signature dishes like ox cheek pie and quail eggs with pig’s feet will be available both a la carte and all together during this historic stick-to-your-bones residency. Tap the English flag below for all the info.
Greenberg’s Bagels x New School American Cheese
Bed-Stuy // 3.18 & 3.19
Whispers have been going around Bed-Stuy that there’s a new cheese on the block. We cannot confirm nor deny the rumors that we smuggled a top-shelf American cheese with more natural ingredients than your typical Kraft single all the way from LA. Greenberg’s Bagels was the first to get their hands on it, and what they concocted definitely looks like a breakfast sandwich, right? But there are some unique surprises inside and this is an opportunity to delve into an adventurous combination of flavors. New School American Cheese is teaming up with Greenberg’s to drop this unagi-glazed spam, pineapple, egg n’ cheese bagel sandwich exclusively available on 8it. Tap the pineapple below to lock down this drop before they sell out.
Seafood Boil
Lower East Side // Sundays
📸: @meddafore
A Viet Cajun seafood boil with a pound of crawfish, half pounds of shrimp and mussels, half a dozen top neck clams, potatoes, and sausage is now available at Essex Pearl every Sunday on a first come, first serve basis. The shellfish and crustaceans are simmered in Chef Daniel Le’s family recipe seafood stock and tossed in lemongrass-garlic cajun butter. If adventurous eating is on your horizon, there’s no better way to start than by cracking open a crawfish and sucking down its entire thorax. If that’s not your cup of tea, then its tail will likely do the trick. Tap the crustacean below for all the info.
BÚN HẾN
Lower East Side // 3.11 & 3.12
📸: @mam.nyc
Vietnamese street food spot Mắm is dropping a clam vermicelli noodle soup this weekend. Bún Hến comes from northern Vietnam and often incorporates pork rinds, shrimp paste, chili paste, and starfruits for a sweet, spicy, salty mural of flavors typical of Vietnamese cooking. This version is loaded with dill, coriander, clam sausage, and tofu. With a naturally saline broth full of clam juices further concentrated by clam sausage, this is a chance to taste the ocean with every slurp. Tap the ocean wave below for all the info.
Thor’s Hammer
Carroll Gardens // Fridays & Saturdays
On Fridays and Saturdays, Carroll Gardens Brazilian spot Santo Brúklin now drops this massive beef shank resemblant of the thunder god’s mythical weapon. Step down, Chris Hemsworth. The seven-pound behemoth is marinated for 24 hours, slow-roasted for 12, and served with bone marrow butter. It’s meant to serve four, and they only take six orders per weekend. This might just be the meatiest dish drop we’ve ever seen. Tap the thunder below for all the info.
Beta password is: NYCPOPUP
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