leftovers

Where Jody Williams Eats Around the World; Swig n’ Swine at Union Pool

• Daniel Boulud's DBGB Kitchen and Bar will head south to db Bistro Moderne Miami from May 27 to July 4. Chefs Jason Pringle and Jerome Maure will bring over some classic dishes, supplemented by Southern Tier Brewing Company's "Tap Takeover" and some whole hog feasts. [Grub Street]

• The owners of Yopparai are opening a new izakaya restaurant on the Lower East Side on May 4. Azasu will serve small plates alongside sake and shochu cocktails. [Grub Street]

Iron Chef's Masaharu Morimoto is leading a sushi and sake class to support the Robert F. Kennedy Center Spring Auction for Human Rights. The auction will be open from April 24 to May 13. [Grub Street]

Buvette's Jody Williams, whose cookbook Buvette: The Pleasure of Good Food is out now, shared her favorite food and travel destinations. [Jetsetter]

• Swig n' Swine returns on Sunday, May 11 from noon to 5 p.m at Union Pool. This fund-raiser for KIPP NY will combine punch cocktails from the Bon Vivants and a pork-centric menu put together by Thomas McNaughton and Jamie Bissonnette. RSVP by emailing swignswinemcc@gmail.com. [Grub Street]

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