• Chez Sardine’s new brunch menu includes spring dishes like mushroom-baked eggs with goat cheese and ramps, and sweets like banana-chocolate bread. [Grub Street]
• The Marrow launched lunch service today, which will run from noon to 2:30 p.m. The lunch menu features familiar dishes from its brunch and dinner menus, but offers some new additions like housemade sausage ragu and a brioche grilled-cheese sandwich. [Grub Street]
• On Thursday, May 9, Dale Talde will host a lecture at the Brooklyn Museum about its art installation, Connecting Cultures. The conversation will cover the way food creates connections between cultures. E-mail to make a reservation. [Grub Street]
• Spina will celebrate seasonal food and drinks with its first New York Nouveau Week, running from May 6 to May 12. Events include a $30 all-you-can-eat New York Oyster Night. [Grub Street]
• 92Y Tribeca will begin a series of food panels next week. The first one on May 15 will discuss “The Future of Food Blogging,” and one on May 29 will focus on classic cookbooks, featuring Marion Nestle. [Grub Street]
• A few different restaurants have jumped on the $1 oyster trend and will feature happy hours serving just that: The Greenwich Project, BLT Fish Shack, and Forty2West are all offering weekday specials. [Grub Street]
