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

***SOLD OUT. CLOSING RSVPS***

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $264/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! For one night only, two of the world’s most acclaimed steakhouses—Bazaar Meat by José Andrés and Michelin-starred COTE Korean Steakhouse by Simon Kim and Executive Chef David Shim —will bring their teams together for an unforgettable culinary collaboration. Hosted by Visit Las Vegas, this exclusive event marks a rare moment where these two powerhouse restaurants unite outside their shared home at The Venetian Resort in Las Vegas. At this extraordinary culinary crossroads, guests will experience a masterclass in flavor and technique, as Bazaar Meat’s bold, Spanish-inspired innovation meets COTE’s refined Korean-American steakhouse precision. It’s a celebration of culinary excellence and the art of meat.

ONE MICHELIN STAR ⭐️ (COTE)

Cost: $264 (ALL IN)

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

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

Only LIMITED seats! Please RSVP responsibly and take your attendance seriously!!! PLEASE BRING CASH ONLY!!!

We are heading to Greenwich Village! Opens 4/1! The folks from Elmhurst’s Jai Sang Ma (and Lamoon Thai before that, which we loved) and the former chef of Tong in Brooklyn have descended upon Greenwich Village with a thrilling new Thai concept. Expect elegantly crafted cocktails — we’re partial to the gin-based Lilac Sky or the zero-proof crystal coconut Thai ice tea — warming lemongrass soup, and exquisitely folded pandan dumplings. Please be ON TIME!!! 😊

4.5/5 on Yelp, 4.8/5 on Google

IG REEL
IG REEL2
IG REEL3

#1 2025 NEW THAI RATED ON BELI (8.4/10)
7.9/10 ON THE INFATUATION
BEST DISHES ACCORDING TO STAFF

Cost: ~$55 (ALL IN)

Menu | Cocktail Menu: (based on avail/headcount)
SHARED PER 3PPL

• FOLDED PANDAN DUMPLINGS (4) - pandan, peanut, pickled radish, coconut milk 🥟🍃🥥
• PAN SEARED DUCK BREAST RED CURRY - duck breast, coconut milk, roasted pineapple, cherry tomato, bamboo shoot, basil leaves 🦆🥘🥥🍍🍅🌿 (PICTURED)
• CRISPY PORK KRAPOW - holy basil, chili, garlic, long hot chili, white pepper 🐷🌿🧄🌶️
• STEAMED BRANZINO - Butterflied Branzino, Cabbage, Garlic, Chili Lime Broth 🐠🥬🧄🍋‍🟩🌶️

~A La Cuisine

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! Featuring Hawai‘i’s Most Historic Resorts: The Royal Hawaiian and The Moana Surfrider. Save on the trip to/from Hawaii! ✈️🌺

Aloha! Embark on a culinary voyage to the shores of Waikīkī, where chefs from two of its most historic and iconic hotels—The Royal Hawaiian and the Moana Surfrider—prepare a multi-course dinner showcasing Hawaiʻi’s rich culinary and cultural heritage, from traditional Hawaiʻi’an feasts to the bold flavors of the islands’ immigrant communities.

Guests will be welcomed with a signature Mai Tai and passed pūpū (hors d’oeuvre), followed by a five-course menu featuring modern interpretations of ingredients sourced from Hawaiʻi’an farmers and fishermen. Many of these ingredients are traditionally cultivated and harvested in harmony with the lunar cycle, reflecting ancestral wisdom and sustainable practices. Don’t miss this epicurean odyssey celebrating flavor, tradition, and innovation.

Cost: $223 (ALL IN)

Menu: (based on avail)
HORS D’OEUVRES

• Ta'ape Tartare w/ Caviar on Poi Blini
• Molokai Sweet Potato Lumpia w/ Makrut Lime and Poha Berry Gastrique
• Opihi Aguachile w/ Mango Mignonette
• Oio Fish Cake w/ Calamansi Gel and Ikura

Pairing: Mai Tai > Kō Hana KEA Agricole Rum w/ Kōloa Dark Rum, Dry Vermouth Falernum, Macadamia Nut Orgeat, Pineapple, Lime

DINNER

• Kona Crab w/ Jabong, Jicama, Kamuela Cucumber, Pipikaula, and Sourdough

Pairing: Champagne AYALA Brut Majeur NV

• Tea-Smoked Duck w/ Porcini Forbidden Rice, Kahuku Corn, and Passion Fruit, Orange, Guava Gastrique

Pairing: Fire Knife Dance > Royal Hawaiian Rare Character Rye w/ Maclean's Nose Blended Scotch, Kona Coffee, Strawberry Guava, Persimmon, Lemon, Mole Bitters

• Ali'i Fish Luau w/ Mountain View Pork, Luau Leaves, Hamakua Mushroom, Pohole Fern, Ho Farms Tomato

Pairing: Relic The Royal Hawaiian Cuvée Napa Valley 2024

DESSERTS

• Assorted Desserts > Kabocha Pumpkin Madeleine; Haupia Roll; Dubai Chocolate Puff

Pairing: Tea Service > Moana Surfrider Passion Orange Guava Black Tea or Royal Hawaiian Reserve Guava Coconut Oolong Tea w/ Mānoa Honey, Cream

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

Only LIMITED seats! Please RSVP responsibly and take your attendance seriously!!! PLEASE BRING CASH ONLY!!!

We are heading to Flatiron! A Rare Saturday Event! Just so you know, This Ain't No Ordinary Restaurant Week Lunch! Ever have WALNUT & WHISKY MILLE FEUILLE???? Her vids say it all. Redux bc IYKYK! Group Executive Pastry Chef Carla Henriques is SUPER TALENTED! She never says away from her Portugese roots. Hawksmoor may be best known for its char-grilled steaks, but under Carla’s direction, their dessert menu stands out as a highlight—elevating classic steakhouse offerings with bold pastry creativity and heritage influences. Blending tradition with creativity—no frozen cheesecakes in sight! Please be ON TIME!!! 😊

PICS FROM LAST TIME (DESSERT OMAKASE #2)
PICS FROM LAST TIME (DESSERT OMAKASE #1)

WHISKEY & PEAR MILLE-FEUILLE (IG REEL)
STICKY TOFFEE PUDDING (IG REEL)
GRAND ROCHER (IG REEL)

ETHOS: PASSION BEHIND EVERYTHING
THE TODAY SHOW
PREVIOUS SEASONAL DESSERTS
ABOUT CARLA HENRIQUES

Cost: ~$63 (ALL IN)

RW Menu: (based on avail, NOT SHARED)
We will ALL be ordering the Lunch RW Menu (2/$45)

APPETIZER | CHOICE OF

• Ash-baked beets salad - pickled fennel, horseradish, hazelnuts
• Smoked Salmon - herbed cream cheese, Guinness bread
• Carolina spiced pork belly - vinegar slaw

OR
DESSERT | CHOICE OF

• Brown butter orange tart - orange jam, spiced custard, orange ice cream
• Walnut & whisky mille-feuille - pear compote, whisky cream, candied walnuts, pear sorbet (PICTURED)
• Sticky toffee sundae - milk ice cream, sticky toffee sponge, sticky toffee sauce

-----
ENTREE | CHOICE OF

• Rump Steak - 10oz dry aged rump
• choice of side: Boston lettuce salad, lemon spinach, sweet potato, beef-fat fries
• Ricotta dumplings (v) - maitake, beech & silver oyster mushrooms, tarragon, parmesan
• Roasted hake - vinegar peppers & basil

~A La Cuisine