Kin Shop Crab Dinners

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Photograph: Marianne Rafter
Chef Harold Dieterle offers this seasonal five-course prix-fixe menu every Monday at his Thai-inspired restaurant. The spread features one of Dieterle's favorite ingredients, crab, in four different forms: wrapped in shiso leaves, in hot-and-sour soup, stuffed with ground pork, and stir-fried with a duck egg and yellow curry. Order a Southeast Asian brew like Singha or Beer Lao ($6), or try a house cocktail like the Kin and Tonic (Hendrick’s Gin, St. Germain, cucumber, cilantro and Q Tonic; $12).
Event phone: 212-675-4295
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