the weekend buzz

“Dinner at the Dory, Smorgasbord at Aquavit, Whiskey gets Cheessey, and a Stinky Festival”

Sunday Dinner at the Dory

This Sunday, February 21st, The John Dory Oyster Bar will extend its service to Sundays for lunch and dinner. Normal hours will continue from noon to 2am, and the raw bar continues from midnight to 2am.

Sunday Smorgasbord at Aquavit

If you love smorgasbord, then mark your calendar for his Sunday, February 20, at Aquavit, where its popular smorgasbord menu will be served at dinnertime, from 5:30 to 9:00 pm. In addition to Swedish stand-bys such as herring, gravlax, meatballs and Jansson’s Temptation, Executive Chef Marcus Jernmark has created a program of monthly culinary themes. In February, the kitchen will highlight spices, root vegetables and Long Island duck; in March, cured and aged meats, dried fruit and free-range pork.

Each month will also highlight a seasonal aquavit, such as Smoked Yellow Beet, or Blueberry & Elderflower. Guests may order the seasonal aquavit by the glass for $7 or with an accompanying Carlsberg beer for $12.

Aquavit is located at 65 East 55th Street, 212-307-7311, www.aquavit.org

Sunday Salons at L’Ecole

The French Culinary Institute’s restaurant L’Ecole is great if you want a reasonably-priced French meal done with some flair. But a new Sunday Salons series kicking off on February 27 from 4 to 6 p.m. at the school restaurant will be a forum for art, culture and cuisine.

The first salon is “Whiskey and Cheese?” Anne Saxelby (Saxelby Cheesemongers) and Ethan Kelley (Spirit Sommelier) will talk about why the pairing works. Each session is $60 per person and you’ll get a chance to taste a 4 to 6 course tasting while discussing a range of topics (other salon sessions include “New American Classics” and a New York-inspired cocktails). You can make reservations by calling 212-219-3300.

L’Ecole is located at 462 Broadway (at Grand St.), 212-219-3300, www.frenchculinary.com/lecole.

—Bao Ong

A Winter Stinky Cheese Festival

There won’t be any nice aged buttery American cheddar or silky goat cheese here. Instead, the Tour de France restaurant group is bringing in the aged Gorgonzola, bleu cheeses and more for its fourth annual Winter Stinky Cheese Festival from February 16 to 27.
The chefs at Nice Matin, Marseille, Cafe D’Alsace, French Roast, Le Monde, L’Express Maison and Pigalle have put together menus the way only the French can with pungent cheeses. From appetizer to dessert, the dishes include specials such as chicken cordon bleu and roasted figs crumble with aged port, creme fraiche, cookie crumbs and gratinee with Livarot. More than 20 cheeses will be featured during the festival. Go to www.tourdefrancenyc.com for full menus. Just hold your nose high like the French!

— Bao Ong

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