Pig Dinner at the Fat Radish; Monday Night Barbecues at Achilles Heel

The Fat Radish is hosting a farmer’s dinner next Wednesday, August 7, from 8 p.m. to midnight. Chefs Nicholas Wilber and Phil Lewis will collaborate to create a five-course menu using a whole pig. Tickets are $110 per person; e-mail for seats. [Grub Street]

Achilles Heel is throwing Monday night barbecues for the rest of the summer, with a selection of sausages from Marlow & Daughters, housemade bread, and Clinton Hill Pickles. [Grub Street]

• On Monday, August 5, the Musket Room will offer a special tasting menu featuring cold smoked scallops, black garlic, and sea beans, paired with beer from a popular New Zealand brewery. Dinner starts at 6:30 p.m. and is $90 per person; e-mail to reserve a spot. [Grub Street]

• Jeff Kreisel, formerly of Hotel Chantelle, is taking over as head chef at Pounds & Ounces. His revamped menu features a new steak section. [Grub Street]

City Grit is offering mobile clambakes for the month of August. This new delivery service features a choice of Lowcountry or Asian Cajun-style clams, as well as shrimp, crab, or lobster, and a variety of sides. Prices start at $55 per person with a twenty-person minimum; e-mail to book. [Grub Street]

Sirio Ristorante announced that Massimo Bebber, recently of Caravaggio, will replace Filippo Gozzoli as executive chef. [Grub Street]

• From now until the end of the summer, Hotel Chantelle will host the Maine Squeeze Lobster Bake on Sunday nights. Tickets are $29.95 and include whole lobster, steamed littleneck clams, baked russet potatoes, and corn on the cob. [Grub Street]

• Turkish bread-and-snack chain Simit & Smith will open its fourth NYC-area location on William Street this October. The company plans to have twenty locations in the city within the next four years. [Grub Street]

Pig Dinner at the Fat Radish; Monday Night Barbecues at Achilles Heel