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So many things to eat, so little time. And if you’re like us, you definitely get food FOMO when you see that the crazy, limited-edition ice-cream sundae or nom-worthy noodle pull you saw on Instagram has already come and gone. But don’t sweat it (save that for the gym, post–food coma)—we’ve mapped out the 11 best things you should be eating this April.

RELATED: Hudson Yards Is a Foodie Wonderland: Here’s Where You Need to Eat

Creme d Bacon Niche Mazemen
Jesse Stein

Crème de Bacon at Niche Mazemen

Now with extra bacon. At Niche, LES ramen guru Shigetoshi Nakamura has taken his brothless-but-saucy style of ramen (mazémen) and mashed it up with unexpected flavors in this meaty, limited-edition noodle creation. It’s a dreamy, carbonara-by-way-of-Japan combo of Berkshire pork-belly bacon and maitake mushroom cream sauce, topped with a poached egg and a sprinkle of Parmesan and truffle salt.

shakshuka
Courtesy of Violet

Rhode Island Brunch at Violet

When pizza people do brunch, you know it’s going to be good. Matt and Emily Hyland, the duo behind Rhode Island–style pizza joint Violet (part of the Emily/Emmy Squared fam), have created a brunch so mouthwatering, we’re refreshing our browsers like crazy to score a res. (It launches tomorrow, March 30.) Think grilled chorizo with cheese-curd johnnycake, piri tikka shakshuka served with garlic achaar pizza, nigella-seed everything bagel–spiced grilled pizza, and smoked salmon and smoked mackerel pâté with pickled-beet crème fraîche.

cheeseburger dumplings
Courtesy of Mimi Cheng's

Wagyu Cheeseburger Dumplings at Mimi Cheng's

The dumpling specialists at Mimi Cheng’s are back at it this month with a specialty dumpling inspired by some of the top dishes sister-owners Hannah and Marian Cheng had while in Tokyo. Inside the trademark pan-fried wrapper, you’ll find a mix of pasture-raised Wagyu beef, cheddar cheese, a special burger sauce and pickle relish that combine to form a familiar fast-food combo of flavors inside a delightfully chewy package.

wine riot
Wine Riot 2.0

All the Wine at Wine Riot 2.0

Happy hour has nothing on the two whole days of vino that is Wine Riot 2.0, coming to Williamsburg April 12 and 13. Sample hundreds of wines under one roof while you check out interactive booths, chat with sommeliers, participate in a scavenger hunt, snap pics in a photo booth and snack on bites from local vendors like Ample Hills and Dinosaur Bar-B-Que. For $65, general admission gets you access to unlimited wine tastings—we’ll toast to that.

Chocolate Hazelnut Banana Pudding at Magnolia Bakery

The Sex and the City–famous Magnolia Bakery and its iconic banana pudding have gone next-level with the April flavor of the month: chocolate hazelnut. A thick, decadent layer of Nutella is swirled into Magnolia Bakery’s classic banana pudding (vanilla pudding, sliced banana and vanilla wafers) for a result that’s thick enough to break your spoon. (But you’ll find a way to manage.)

ozaki sandwich
Daniel Krieger

Ozaki Sandwich at Don Wagyu

Would you pay $180 for a sandwich? You’ll have the opportunity at the eight-seat katsu sando shop Don Wagyu in FiDi with its Ozaki sandwich, which contains five ounces of a prized cut of beef—imported from Japan—that gets coated with panko then quick-fried for two minutes, producing a crunchy exterior and soft, melt-in-your-mouth interior. After resting for “optimal flavor absorption,” the cutlets are placed on decadent slices of pain de mie and spread with house-made Japanese tare steak sauce. If you’re not totally thrilled to shell out the big bucks, there’s also the still-baller $80 A5 Miyazaki Wagyu or the comparatively reasonable $28 Washugyu from California: a cross between Black Angus and Japanese Tajima, aged 30 days in house. 

all star eats
Travis Keyes

All-Star Eats (That Help Kids) at New York City’s Taste of the Nation

New York City’s Taste of the Nation returns to Brooklyn Expo on April 17. This year, the event is cohosted by chef chairs Amanda Cohen of Dirt Candy and Hillary Sterling of Vic’s. The evening brings together dozens of the city’s best chefs and mixologists, all to raise funds needed to end childhood hunger in New York and across the U.S. All proceeds support the No Kid Hungry campaign to end childhood hunger in America.

Guests can nosh on food and drinks prepared by more than 40 top chefs and bartenders. Participating restaurants and bars include Baar BaarThe ClocktowerColonieCut by Wolfgang PuckDeath & CoDon WagyuPig BeachUnion Square Café and more. General admission tickets begin at $125.

vegan green planet
Courtesy of Van Leeuwen

Vegan Green Planet at Van Leeuwen

It’s never too early to start lining up for ice cream (or so we always say). The matcha mavens at MatchaBar and the vegan ice-cream connoisseurs of Van Leeuwen have teamed up to create Vegan Green Planet, a collaborative (and Instagrammable) scoop available through May 7. The flavor features a green-tea vegan ice cream (made with MatchaBar’s shade-grown, ceremonial-grade matcha) and bits of house-made blue spirulina almond cake.

bbq pig beach
Katie June Burton

Barbecue for a Good Cause at Pig Beach

In memory of the late Jeff Michner, the beloved executive chef at Pig Beach, the popular Brooklyn barbecue spot and beer garden is hosting the inaugural Jeff Michner Brooklyn BBQ Benefit on April 13 in Gowanus. The fund-raising event helps raise awareness for A Caring Hand, an organization that helps bereaved families cope with the death of a significant person. For $50, you’ll get all you can eat and drink at a dine-around featuring signature dishes from pit masters and chefs from across the country, plus wine, beer and craft cocktails.

Quatro Leches at Lalito

This is next-level tres leches—it’s quatro. The Mexi-Cali kitchen at Lalito in Chinatown brings you this gorgeous, Prince-inspired take on the traditional Latin American sweet treat by pastry chef Lola Diplan, made with dragon fruit powder, ube custard and marshmallow fluff.

mint kithcen froyo
Noah Fecks

GOAT’S-MILK FROZEN YOGURT AT MINT KITCHEN

Mint Kitchen’s new dessert is the G.O.A.T. More specifically, the newly opened modern Israeli concept from chef Erez Komarovsky is serving up goat’s-milk frozen yogurt with a variety of toppings: olive oil and sea salt, date and honey, and sumac and hibiscus syrup.

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