Brunch at St. Anselm; $1 Oysters at Ditch Plains

• On Tuesdays and Wednesdays, Ditch Plains in the West Village will now offer $1 oysters at 4 p.m until close — or until the restaurant runs out. [Grub Street]

The Marrow debuted a new spring menu featuring duck-liver pâté toast, house-made pasta with crab, and braised beef short ribs. [Grub Street]

St. Anselm will start serving brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. on May 4. [Grub Street]

Hakkasan launched a new menu this month in honor of its one-year anniversary. A three-course “Taste of Hakkasan” prix fixe lunch will be available for $29. It includes stir-fry mushroom lettuce wraps and a chicken clay-pot. You can also order dim sum items like crispy prawn dumplings, wok fry seafood, and truffle and roasted duck buns à la carte. [Grub Street]

• On Monday, April 22, Craft will host a four-course dinner paired with seven Napa Valley wines from Robert Sinskey. Expected cured hamachi and braised baby lamb. E-mail mpoore@craftrestaurant.com to reserve a seat for $125 a person. [Grub Street]

• The Pride of Brooklyn Homebrew Festival will hit Gowanus on Saturday, April 27, at Littlefield. Sample beer from home breweries, and feel good about your drinking: Part of the evening’s proceeds will benefit BARC, a no-kill animal shelter in Williamsburg. Tickets are just $25. Get them here. [Grub Street]

• The James Beard Foundation has partnered with the New School to launch panel discussions with chefs and architects about “the ideal dining experience.” The first event is on April 22 with Dan Barber and Laureen Barber of Blue Hill and architect Peter Guzy. [Grub Street]

Brunch at St. Anselm; $1 Oysters at Ditch Plains