East Pole Now Serving Brunch; Frank Prisinzano Launches Sauce Radio

• Starting this weekend, East Pole, the Fat Radish’s Upper East Side restaurant, which opened in August, is serving brunch. The menu includes a Dutch apple pancake with New York bourbon–maple syrup and soft scrambled eggs with broccoli. There’s a spiced-pear Bellini made with Lillet and gin on the cocktails menu. [Grub Street]

Ribalta is getting its certification as an authentic Neapolitan pizzeria from the Associazione Pizza Napoletana this Sunday, and to kick it off it’ll host an hour-long professional pizza-making seminar starting a 5 p.m., open to the public. [Grub Street]

• A new sandwich shop, called the Sandwich Shop, is opening at the end of the month at 658 Grand Street in Williamsburg. Expect some kimchi and roast pork, as well as takes on the Reuben and the PB&J.; [Bedford and Bowery]

Tavern 29 just debuted their new fall cocktail menu, featuring a range of $12 drinks named after famous (and infamous) NYC alleyways, like the Shinbone, which is made from bacon-infused Wild Turkey, maple syrup, old-fashioned bitters, and orange peel. [Grub Street]

• Chef and world traveler Frank Prisinzano of Sauce is launching Sauce Radio, kicking off at noon tomorrow with an interview with David Burke. The radio show will feature stories from cranky chefs, cooking secrets, and profound insight into the New York restaurant scene. Listeners can tune in here. [Grub Street]

Whiskey & Wine Off 69 will hold its first free “Monday Mixology” tasting session this Monday, October 28, from 7 p.m. to 9 p.m., where Franky Marshall of the Dead Rabbit and Jane Elkins of Grace will demonstrate shaking and stirring techniques. [Grub Street]

• A year after Sandy, Rockaway Beach’s Surfside Bagels will host a customer-appreciation day next Tuesday, October 29, from 7 to 10 a.m. [Grub Street]

• This Sunday, October 27, Louro chef David Santos is introducing Santos Sunday Suppers, a $35 three-course menu served family style, which will change weekly. This week’s menu features a fall vegetable salad, whole roasted herb chicken with truffle jus, and Santos’s take on s’mores for dessert. [Grub Street]

Fletcher’s Brooklyn Barbecue is introducing a new burger made with a blend of brisket and short rib, cooked in a cast-iron skillet over embers, topped with chipotle aioli and white cheddar, and served on a potato bun. [Grub Street]

• This weekend, Barley and Grain is launching its inaugural Fried Chicken Dinner, available every Sunday from 5 p.m. to midnight. For $17, you’ll get three pieces of buttermilk chicken, mashed red potatoes, a side, and your choice from a selection of American craft beers. Oohrah! [Grub Street]

East Pole Now Serving Brunch; Frank Prisinzano Launches Sauce Radio