Anzac Day at The Musket Room; Stupak's Dessert Tasting

NOLITA — On April 25, The Musket Room will celebrate the New Zealand holiday Anzac Day with a special six-course tasting menu from chef Matt Lambert. Dishes include smoked eel with wild garlic, ramps and pickled berries, and red deer with apple and foraged greens. The meal is $85 per person, and reservation information is online. [EaterWire]

FLATIRON — Jesse Schenker's new restaurant The Gander is serving an Easter brunch this Sunday. The a la carte menu includes dishes like roast suckling pig with artichokes and spring garlic, and shrimp and grits with smoked mushrooms and cracklin's. The restaurant will begin serving regular brunch the following weekend. [EaterWire]

EAST VILLAGE — Alex Stupak is launching a dessert tasting menu at Empellón Cocina starting tonight. The five-course menu is $45 per person, and will only be available from 9:30 p.m. until close. Dishes include toasted coffee cake with dried cherry, carob, and goat's milk soup, and chocolate ganache with cocoa crumbs and Philadelphia-style vanilla ice cream. [GS]

PRICE HIKES — Chipotle has announced that it will raise its prices for the first time in three years. The exact numbers aren't in yet, but in the past executives have said they would raise them by three to five percent, which comes out to around $.25 to $.50 per $8 burrito bowl. The new, more expensive menus will start rolling out in the next few weeks, and will be in every restaurant by summer. [~EN~]
[The Musket Room by Krieger]