@i8NYC presents: EUPHORIA 🍽️😋 [MAX 6PPL]

AYCE Wagyu Steak Night 🐮🥩@ KINGS OF KOBE [PREPAID]

Wed, Apr 22 · 6:30 PM EDT

KINGS OF KOBE, 650 W 42nd St,, New York, NY, US

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $93/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

We are heading to Times Sq West! Posting this due to popular demand! I heard the service is fast and Wagyu refills come to your table every 5-10min! Kings of Kobe - where Wagyu reigns and the burger is king. Known for its wildly creative, premium American Wagyu burgers, Kings of Kobe takes everything up a notch - bold flavors, indulgent ingredients, and a touch of irreverence. But the story doesn't stop at the bun: our American Wagyu steaks bring the same swagger - seared hot and paired with house-made sauces that hit hard. Open seven days a week for lunch and dinner, with a daily Happy Hour and an all-day bar dining menu, Kings of Kobe delivers steakhouse-level firepower in a space that's more fun than formal. Whether you're diving into cocktails at the bar or going all-in on Wagyu, the portions are big, the vibe is bigger, and the flavor? Loud, proud, and unapologetically Wagyu.

4.3/5 on Yelp, 4.5/5 on Google

IG REEL

Cost: ~$93 (ALL IN)

Menu: (based on avail, 2hr Time Limit)
We will ALL be ordering the AYCE Wagyu Steak Special ($68)

• UNLIMITED flow of American Wagyu beef, primarily NY Strip (unless the butcher had other ideas) 🐮🥩and served family-style with your choice of sides:
• Battered Fries 🍟
• Truffle Fries 🍄‍🟫🍟
• Onion Rings 🧅
• Goma Garden Salad (mixed greens, cucumber, tomato, red onion, shaved carrots, toasted sesame, sesame-ginger miso dressing) 🥒🍅🥕🫚🧅🥗
• Two sauces on deck: chimichurri and herb butter 🌿🧈

WHAT YOU SHOULD KNOW:
• The entire party must participate.
• We can only accommodate one steak temperature request per table/course (We will be ordering: Medium-Rare to Medium)
• Cuts may vary. Thickness too. That’s how we keep this fantastic deal alive.
• You’ve got 2 hours. Make it count.
• A fee of $10 per steak portion (8oz) and $4 per side will be charged for leftovers guest wishes to take home.
• Kings of Kobe reserves the right to charge additional $10 per person for excessive left overs.

~A La Cuisine

ONE NIGHT ONLY! EATER Dinner Party 🍽️ @ TRIBECA

Thu, Apr 23 · 6:30 PM EDT

TRIBECA, 102 Franklin St 3F, New York, NY, US

***SOLD OUT. CLOSING RSVPS***

Since Meetup fees are waived, BUY YOUR OWN TIX HERE. Mention Jeff C. to sit together when booking on your own.

## Join Eater and IKEA for an intimate dinner where storytelling meets the table.

We are heading to TriBeCa! Over the course of a Multi-Course dinner, Andrew Rea — creator of Binging with Babish — will showcase sustainability and togetherness. The meal will feature collaborative dishes from Rea and Filipino Chef Woldy Reyes (who made an Amazing Lechon @ NYCWFF). Expect a warm, convivial evening, in a beautiful room designed and furnished exclusively by IKEA. It will be the kind of meal that brings people together long after the last course.

Eater Dinner Party presented by IKEA is a 21+ event.

Cost: $50 (ALL IN)

Menu: (TBD)
please arrive with an open mind and palate

~A La Cuisine

ONE NIGHT ONLY! Taste of Philly’s Honeysuckle @ JBF 🍽️ [PREPAID]

Mon, Apr 27 · 6:30 PM EDT

Platform by JBF, 25 11th Ave, New York, NY, US

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $228/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

We are heading to JBF Platform! An Evening Celebrating Black Culinary Heritage with Two James Beard Award–Recognized Chefs
Join James Beard Award–recognized Chefs Omar Tate and Cybille St.Aude-Tate, the husband-and-wife team behind Philadelphia’s Honeysuckle, for an evening rooted in Black culinary heritage, storytelling, and the power of food as a means for cultural preservation. Save on the trip to/from Philly! 🚊✈️

Chef Tate—an artist, writer, poet, and chef featured as Esquire’s Chef of the Year, on TIME’s 100 Next list, and on Netflix’s High on the Hog—and chef St.Aude-Tate—honored as a Rising Star by The Philadelphia Business Journal and Hospitality Star of the Year by The Philadelphia Citizen—unite their distinct culinary perspectives in the kitchen.

Drawing from Tate’s Southern and Philadelphia roots and St.Aude-Tate’s Haitian heritage, the menu will highlight fermentation, ancestral techniques, and ingredients sourced from Black farmers, regional producers, and the team’s own farm in Pipersville, Pennsylvania. Together, the chefs offer a table rich with history, flavor, and intention—making this gathering a powerful and meaningful way to mark Black History Month.

HIGHLY REC BY TAMRON HALL

IG REEL
HOME OF THE $65 HAMBURGER (MCDONALD’S MONEY)

Philly's Afrocentric grocery store and cafe Honeysuckle Provisions stemmed from love at first sight (YOUTUBE)

Cost: $228 (ALL IN)
[VIP] $201

Menu: (based on avail)
HORS D’OEUVRES

• Mingei > Collard Green–Okra Nori with Spanish Mackerel, Kumquat Syrup, Sesame, Benne, Sweet Potato Wasabi, Kimchi, and Carolina Gold Rice Sake 🐠🥬🍊🍶
• Smoked Trout Tart > Virginia Brook Trout with Kumquat, Caviar, and Flowers 🐟🍊🪺

Pairing: CLAIRIN DAIQUIRI > CLAIRIN COMMUNAL WITH CANE SUGAR, LIME, AND HERBS 🍹
DINNER

• Bread Service Parable > Acorn Bread with Dried Stone Fruit, Brie–Butter Triple Cream, and Konfiture Chadek 🌰🧀🧈🍞
• Clabber > Creole-Spiced Scallops with Winter Citrus, Chayote, West African XO Sauce, Annatto, Chive Oil, and Osetra Caviar 🦪🍋🪺

Pairing: CAROLINA GOLD RICE SAKE HONEYSUCKLE x WALK GOOD SAKE 🍶

• $payforHaiti > Chestnut Flour Tagliatelle with Epis, West African XO Sauce, Crawfish Boudin, and Cured Egg Yolk

Pairing: PRAY TELL ORANGE POPSICLE SKIN CONTACT ORANGE WINE 2024 🍊🍷

• Beef ‘n’ Broccoli > Prime Beef Short Rib with Hot Carrot Mustard, Seared Broccoli, and Five Spice Demi-Glace 🐮🥦

Pairing: MAISON NOIR WINES OTHER PEOPLE'S PINOT NOIR 2023 🍷

• Flan de Coco > Coffee Caramel with Toasted Coconut, Puffed Wild Rice, and Preserved Lemon 🍮☕️🍋🥥🌾
• Black Cake > Heritage Bajan Rum with Demerara Rum, Kenyan Chai*, Cashew Milk–Red Sorghum Amazake Orgeat, and Nut Bitters* 🍰🥃🌰🥛

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine

FYI- 1NIGHT! 5X JBF Winner Andrew Zimmern x BlueFoodCookbook @ JBF 🍽️ [PREPAID]

Wed, Apr 29 · 6:30 PM EDT

Platform by JBF, 25 11th Ave, New York, NY, US

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $223/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! Join Andrew Zimmern—chef, television host, author, food industry advocate, and five-time James Beard Award winner® and nine-time James Beard Award nominee®—for a seafood-focused dinner drawn from his latest book, The Blue Food Cookbook, co-written with chef and sustainability leader Barton Seaver. Zimmern brings the recipes of The Blue Food Cookbook to the table with a menu centered on sustainability, seasonality, and a broad range of species—from shellfish to finfish to sea vegetables—prepared with clarity and intention.

The evening connects to the themes of Zimmern’s James Beard Award– and Emmy-nominated PBS docuseries Hope in the Water and his work with Fed by Blue, exploring how thoughtful sourcing and cooking choices can support marine ecosystems and the communities that depend on them.

Copies of The Blue Food Cookbook are available for purchase with tickets or at the event from our friends at Kitchen Arts & Letters.

Cost: $223 (ALL IN)

Menu: (based on avail)
HORS D’OEUVRES

• West Coast Oysters with Buttermilk Mignonette
• Jyutping Chinese Shrimp Balls with Apricot–Mustard Sauce

DINNER

• Scallop Aguachile
• Crab–Andouille Gumbo
• Steamed Black Bass with Ginger and Scallions; and Fresh Spring Vegetables and Rice
• Frozen Maple Syrup Soufflé with Crème Fraîche and Bizcocho Cookie

The Blue Food Cookbook by Andrew Zimmern and Barton Seaver (releasing Oct 2025) offers 140+ sustainable seafood recipes designed to support ocean health. Featured dishes include Crab Cakes, Coconut Chilean Sea Bass, Grouper Vera Cruzana, Cioppino, and Chocolate Chip Kelp Brownies. These recipes focus on accessible, eco-friendly ingredients.

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine