• 508 is now offering a beer-pairing menu for $39. It includes three courses paired with three house-brewed draft beers; dishes include Parmesan-polenta fries, kabocha croquettes, rock shrimp tacos, and churros with chocolate sauce. [Grub Street]
• Harold Dieterle’s Kin Shop has a new menu that now includes spring hot and sour soup, chilled lo mein with a salted duck egg, and miang of smoked trout with apricot, choy sum, chili jam, and fish sauce caramel. [Grub Street]
• Starting on April 23, Daniel Boulud will serve his special Dalmore single-malt blend at his New York restaurants, and it’ll make appearances on special menus at each of his six spots. Boulud’s Dalmore whiskey will also be able in retail outlets in the fall. Four-course tasting menus boasting the whisky start at the low, low price of $48 (DBGB Kitchen & Bar) and go up to $145 (Daniel); call the restaurants for reservations. [Grub Street]
• Williamsburg cocktail bar Donna recently launched a new spring drink menu. Mixologist Jeremy Ortel designed fruity and fresh cocktails fit for warm-weather sipping, like a “Pitch Perfect” with Weller bourbon, cognac, orchard peach, elamakule bitters, and absinthe. No relation to the awesome movie. [Grub Street]
• The JakeWalk will hold Cocktail Lab 101, an introductory cocktail class on April 20 from 1 to 3 p.m. Students will learn the basics and get a chance to go behind the bar. Tickets are $65 and are available at EventBrite.com. [Grub Street]
