The Feast: L.E.S. Cirque Pop-up

Find out how a midtown fine-dining stalwart fares downtown when Le Cirque takes up fleeting residence in the Hotel on Rivington's penthouse space. The rotating menu—devised by Le Cirque executive, chef Craig Hopson, and the team behind Guerrilla Culinary Brigade—will spotlight one seasonal ingredient each evening: lobster (Tuesday), watermelon (Wednesday), heirloom tomatoes (Thursday) and sweet corn (Friday). Expect dishes like hamachi crudo with seared watermelon and aged balsamic, plus Grey Goose cocktail pairings such as the Jus de Rouges, which features watermelon, ginger and basil.