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John Tesar Cooks at Chef's Club; Egg Shop Launches Dinner

Plus, Edible Schoolyard's spring fundraiser.

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Daniel Krieger

SOHO — John Tesar of Knife at The Highland in Dallas will be in residence at Food & Wine's chefs club on March 24 and 25. The chef will serve a seven course dinner including a live diver scallop with brown butter, dashi, and shaved black truffle; butter poached king crab; and a morcilla and uni course. Call the restaurant at 212-941-1100 for reservations and more information. [EaterWire]

LOWER EAST SIDE — Breakfast spot Egg Shop is starting a very egg-focused dinner service. The menu's divided up into "drunken eggs," "nite cruisers," and sandwiches. The excellent B.E.C. is available in the evening, too. Check out the full menu below. [EaterWire]

MOMOWIRE — Ssäm sauce, a mix of Korean gochujan, miso, sake, soy, and rice vinegar, which the Momofuku empire is working on bottling, is now available on the menu at Momofuku Noodle Bar, Ssäm Bar, and Má Pêche. [EaterWire]

FINANCIAL DISTRICT — Tickets are available for the Edible Schoolyard NYC spring fundraiser. Dinner will be cooked by April Bloomfield, Danny Bowien, David Chang, Marco Canora, and a number of other noted NYC chefs. Dave Arnold of Booker & Dax is in charge of the cocktails. [EaterWire]

Egg Shop Dinner Menu

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