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Littleneck Apr 04
SPECIALS: asparagus+brown butter,egg,walnuts • mackerel crudo+pickled sweet peppers,charred onion • duck confit+apricot fruit mostarda
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Anella Apr 04
Wild Black Bass with asparagus, fresh morels, and green garlic. Finished with a mushroom jus.
Limited amount, so get here early!
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Thirst Wine Merchants Apr 04
Please join us for a FREE tasting TONIGHT from 6PM-8PM for NOT TO BE ELSEWHERE TASTING PART II. Long-time friend and colleague Maya Pederson from Louis/Dressner will be pouring, yes, Dard + Ribo’s St. Joseph Rouge et Blanc, Crozes Hermitage et aussi (yes) Hermitage!
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Eastern District Apr 04
Stop in at Dandelion Wine tonight between 6-9 to taste some Spanish wines and these cheeses from us:
Lake’s Edge
Bear Hill
Dante
Pleasant Ridge Reserve
and Olympic Provisions Chorizo Navarre! -
Strong Place Apr 04
Who’s happy? Join us for 2-4-1 craftbeer drafts & $1 oysters, 4-7PM. Stay updated w @BeerMenus: http://ow.ly/iQ4T8
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Red Jacket Orchards Apr 04
Until April 12th, get 6 bottles of 12oz Tart Cherry Stomp for only $12 when you order through our website at http://www.redjacketorchards.com! No discount code necessary!
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The Castello Plan Apr 04
Already thinking about cocktail hour…
Happy Hour at Castello, 4-7pm!
with small plates served at 4.
Join us for a drink! -
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Crazy Sexy Delicious: Some Reservations: Why The F#@% Won’t You Publish My Cookbook? http://t.co/aaQQxrMVaG
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One day not too long ago, the team behind Egg, the Williamsburg breakfast and lunch spot known for sourcing produce from its very own farm upstate and for its simple-but-refined Southern fare, decided to open ...
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This past weekend at Parish Hall, the new restaurant from the team behind Williamsburg farm-to-table pioneer Egg, owner George Weld and chef Evan Hanczor hosted a dinner tribute to Ernest Hemingway’s, “The Sun Also ...
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Parish Hall, a new restaurant from the team behind farm-to-table breakfast and lunch sensation Egg, opens with lunch service tomorrow in Williamsburg. Dinner service begins April 13th. Parish Hall, a new restaurant from the team ...
The many devotees of the simple, finely-executed, Southern-inspired breakfast/brunch/lunch fare at Williamsburg’s Egg (where most of the produce is sourced from Goatfell Farm, the restaurant’s own upstate farm) were pumped when ...
