Monday, May 18<\/p>\n
New School Barbecue Mix & Mingle at Feges BBQ<\/p>\n
Feges BBQ<\/a>, 8217 Long Point, hosts a dine-around book celebration with Michelin Star\u2013earning chef Evan LeRoy of LeRoy & Lewis on Monday, May 18, bringing together both teams for a night of collaborative dishes, passed bites and carving stations inspired by his new cookbook New School Barbecue: Recipes for Next-Level Smoking and Grilling. Tickets<\/a> start at $100.<\/p>\n Tuesday, May 19<\/p>\n Bluefin Tuna Carving Experience at Azumi<\/p>\n Azumi<\/a>, 4444 Westheimer, brings back its Bluefin Tuna Carving Experience from 6 to 8:30 p.m. The one-night-only cocktail-style event features a live bluefin tuna carving demonstration alongside wine tastings, premium sake pairings, cocktail stations, a raw bar, caviar station and desserts. Tickets are $180 per person with gratuity included.<\/p>\n Belly of the Beast x Loro at Loro Kirby<\/p>\n Loro, 5333 Kirby, welcomes chef Thomas Billie of Belly of the Beast for a one-night-only five-course tasting menu focused on smoke, acidity and Asian-inspired flavors. The $100 ticketed dinner<\/a> includes dishes like smoked salmon crudo, coconut leche de tigre oysters, tomatillo curry shrimp and char siu-style Iberico pork presa with bao buns and black garlic noodles, plus a mango raspado halo halo finale, with an optional $60 beverage pairing and limited seating for 40 guests.<\/p>\n Tuesday\u2013Saturday<\/p>\n Crawfish Menu at Etoile Cuisine et Bar<\/p>\n Etoile Cuisine et Bar<\/a>, 1101 Uptown Park, will offer a special four-course, crawfish-inspired menu during lunch and dinner service. The $78 prix-fixe menu from chef Philippe Verpiand highlights French-style crawfish dishes including crawfish bisque, crawfish and scallop vol au vent and roasted chicken with crawfish tails and morel mushroom sauce, followed by a berry dessert. \u00c0 la carte options will also be available.<\/p>\n Wednesday, May 20<\/p>\n Feges BBQ x Bar Bludorn at Bar Bludorn<\/p>\n Bar Bludorn<\/a>, 9061 Gaylord, teams up with Feges BBQ for a one-night-only four-course dinner on Wednesday, May 20. Chefs Aaron Bludorn, Patrick Feges and Erin Smith Feges will serve a collaborative menu featuring Texas game terrine, smoked French onion soup and beef ribs. Reservations are available through OpenTable<\/a> for $120 per seat.<\/p>\n Wednesday\u2013Thursday<\/p>\n Vacation by the Glass: Italy at Heights & Co.<\/p>\n Heights & Co.<\/a>, 1343 Yale, hosts its Vacation by the Glass series with a visit to Italy. The experience is $35 per guest plus tax and includes a welcome cocktail, a four-course wine tasting and a themed movie screening on the big screen, with chef\u2019s tastings available for an additional fee. Score tickets via Resy<\/a>.<\/p>\n Friday\u2013Sunday<\/p>\n MDW at Arnaldo Richards\u2019 Picos Restaurant<\/p>\n Picos<\/a>, 3601 Kirby, celebrates Memorial Day weekend with $10 House Shaker Margaritas and $12 burgers and hot dogs, plus standouts like the Monterrey Burger topped with smoked ham, chihuahua cheese, guacamole, caramelized onions and pickled jalape\u00f1os and a Sonoran Hot Dog wrapped in bacon and piled with charro beans, tomatoes, onions, jalape\u00f1os, mayo and mustard on bolillo bread. Taco Fest specials also run all weekend long.<\/p>\n All month long<\/p>\n Hogs for the Cause: Trail of BBQ<\/p>\n Texas barbecue spots including Pinkerton\u2019s Barbecue and Blood Bros. BBQ are partnering with nonprofit Hogs for the Cause throughout May for the Trail of Barbecue fundraiser<\/a> supporting families facing pediatric cancer. Diners can contribute through register round-ups and specialty menu items like Pinkerton\u2019s new \u201cGlazed and Confused\u201d cocktail, with proceeds benefiting the organization, which recently announced a $1 million investment toward pediatric cancer research initiatives at Texas Children\u2019s.<\/p>\n Crawfish Ramen at Ramen Tatsu-Ya<\/p>\n Ramen Tatsu-Ya<\/a> brings back its limited-time favorite, The Crawmen, a crawfish boil-inspired ramen bowl with tonkotsu broth, Crawmen tare, garlic, andouille, crawfish succotash, green onion and lemon \u2013 available through the end of May.<\/p>\n New and ongoing specials<\/p>\n Squash Blossom Season at Hugo\u2019s<\/p>\n