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Brooklyn Facebook Group Launches Virtual Restaurant Week to Support Local Businesses

Plus, restaurants are allowed to re-open roadside dining starting at 3 p.m. today — and more intel

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Pedestrians walk in a street in the Prospect Heights neghboorhood of Brooklyn during a snow storm December 19, 2008 in New York City.
Prospect Heights residents are banding together to promote neighborhood restaurants
Photo by Ramin Talaie/Getty Images
Erika Adams is the editor of Eater Boston.

Facebook group in Prospect Heights creates its own virtual restaurant week

NYC’s Restaurant Week To Go is already doing numbers, but some New Yorkers are taking the idea one step further. Members of the Prospect Heights & Brooklyn Neighbors Facebook Group, which appears to have nearly 3,000 members, have banded together to launch their own virtual restaurant week, Bklyner reports. A member of the group kicked off the idea last month with a post asking others to list their favorite neighborhood spots and to commit to ordering a dish over the weekend.

Members “came out in droves” to support the initiative, according to the report. Picks included the plum chicken or lime beef stew from Persian spot Sofreh, the lumache pasta from Fausto, and “the entire breakfast menu” from Cheryl’s Global Soul. The homegrown initiative is ongoing. Check out the full list of dozens of restaurant and dish recommendations here.

In other news

— Following a temporary shutdown due to yesterday’s snowstorm, restaurants can reopen for roadside dining starting at 3 p.m. today, the mayor announced.

— The Whitney Museum is hosting a food and art discussion next week with chef Marcus Samuelsson that will “focus on Black artists and chefs, and how museums and restaurants are coping with the pandemic.” The talk will be livestreamed via Zoom on February 9 at 6 p.m. The event is free with registration.

— Mosaic Foods, a Brooklyn-based frozen meal delivery service, has started an ongoing NYC chef collaboration series, according to a company representative. The series launches this week with Pierre Thiam of Teranga, whose dish is ndambe, a Senegalese stew with black-eyed peas, sweet potatoes, okra, and spiced tomatoes, served with jollof fonio. Other participating chefs include Olmsted and Maison Yaki’s Greg Baxtrom and Einat Admony of Balaboosta and Taïm.

— AYS Hospitality Group, which runs tsukemen and ramen restaurants TabeTomo and TomoTomo in Manhattan, has launched Tomokase, new high-end home sushi omakase service in NYC. The in-home service costs $185 to $235 per person and includes up to 20 pieces of sushi, plus sake pairing options, and decorative touches to create a restaurant-like ambiance, including dinnerware preparations, music selections, and candle-lighting, if requested.

— Former Gramercy Tavern pastry cook Joy Cho, who has been selling weekly pastry boxes during the pandemic, is starting off the year with a new creation: Gem cakes, or mini bundt cakes made with sour cream, AP flour, and mochiko, a sweet rice flour. The cakes are sold in boxes of six for $18 and rotating flavors include black sesame, matcha-coconut, misugaru, and a chocolate cake with beetroot glaze and a topping of raspberry jam. The cakes are available for pickup on select dates from Clinton Hill; pre-orders are available here.

— Mediterranean restaurant Sami & Susu is hosting chef Spencer Bennett, who has previously worked at NYC hot spots including Chez Ma Tante and Contra, for a two-week guest chef series. Bennett’s Cajun-leaning menu includes a chicken boudin hand pie with dirty rice and pepper jelly and a “Louisiana lobster roll” pita with crawfish salad, pickled shallots, and aioli.

— Cozy Italian restaurant Lavagna in the East Village celebrates its 22-year anniversary this week.

— A great plan: