Seersucker’s Old-School Chinese Menu; Texas Barbecue Comes to Hill Country Brooklyn

• Former John Dory Oyster Bar chef Robert Flaherty (currently cooking at Roman’s) is headed to Delilah’s Steaks for a six-course vegetable-based pop-up dinner on March 17. There are three seatings at $40 a head, which includes wine. [Grub Street]

Le Restaurant at All Good Things will celebrate its one-year anniversary with a week-long (March 18-22) celebration incorporating ingredients from the restaurant’s first week of operation. Reservations are still available by emailing dinner@allgoodthingsny.com. [Grub Street]

• Rob Newton and Kerry Diamond have announced the menu for tonight’s Seersucker Monday: old-school Chinese, complete with a pupu platter, egg-drop soup, and cashew chicken. [Grub Street]

• On March 27, Hill Country Brooklyn will host Texas Monthly barbecue editor Daniel Vaughn and three of Texas’s finest pitmasters from Pecan Lodge, Louie Mueller Barbecue, and Stanley’s Famous Pit Barbecue, for a onetime-only pop-up event. A $125 ticket includes two and a half hours of unlimited food and Texas beer. [Grub Street]

• From May 27 to 31, chefs like David Boulud and Alex Guarnaschelli will take part in the 7th Annual New Taste of the Upper West Side. Festivities begin with the Soiree in the Park on May 27, featuring dishes by Corvo Bianco, Loi, Salumeria Rosi Parmacotto, and Calle Ocho ($150 per person). [Grub Street]