What to Eat (and Drink) This Weekend

National Doughnut Day deals, a boozy purpleberry frappe, a classy new brunch menu, and more.

Kimchi hot dog from the new late-night menu at Little Donkey

Kimchi hot dog from the new late-night menu at Little Donkey. / Photo provided

Late-Night Kimchi Hot Dogs and Donksicles

Okay, so this is kind of a weeknight thing—but Little Donkey just reintroduced an hour of late-night dining every Sunday-Thursday. If you find yourself needing second dinner at 11 p.m., head to Ken Oringer and Jamie Bissonnette’s globetrotting kitchen for bites like “Donk Doritos” with queso fundido, or a kimchi hot dog with kewpie and fried shallots. A couple desserts are available at “the Donkey After Dark,” too, including the extremely Instagrammable edible cookie dough; and this spring’s “Donksicle” (pictured), a rhubarb creamsicle with a white chocolate shell and puffed quinoa.

Donkey After Dark, Sunday-Thursday, 11 p.m.-midnight, 505 Massachusetts Ave., Cambridge, 617-945-1008, littledonkeybos.com.

Pastry chef Christina Larson makes doughnuts as Basic Batch Donuts, which pops up at Bar Mezzana this month

Basic Batch Donuts. / Photo by Brian Samuels Photography


Everyone’s favorite made-up-for-marketing holiday approaches: Friday, June 1, is National Doughnut Day. Chains like Dunkin’ Donuts and Cumberland Farms are celebrating with a free doughnut with a beverage purchase. Local, gourmet makers are getting in on the fun, too. Basic Batch Donuts, a pop-up from Bar Mezzana pastry chef Christina Larson, will be at Neiman Marcus at Copley Place starting at 10 a.m. Blackbird promises special favorites will return to both shops; as does Kane’s Donuts, which will also offer its Super Dozen deal (15 doughnuts for the price of 12). Union Square Donuts will have a new special called the Donutella, glazed with Frangelico-spiked, creamy milk chocolate and toasted hazelnuts, plus other treats. Be everybody’s favorite coworker and bring some for the office.

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A Boozy Purpleberry Frappe

Milk stout is a classic, English style of beer, with creamy flavors derived from added milk sugars (lactose). But lactose in an IPA? Some breweries have gone there over the past couple years, and among those doing it best is Mystic with its Frappe IPA series. The latest canned creation is Purpleberry Frappe, a Mosaic and Ella dry-hopped juice bomb loaded with blackberries, blueberries, and huckleberries. The “dank frozen fruit bar in a glass” clocks in a 7.5 percent alcohol. The brewery-only release drops Friday, June 1, at 11 a.m., and four-packs are $20 each.

Bisq fried chicken

Bisq fried chicken. / Photo provided

Celebratory Fried Chicken and More

Bisq has quietly ascended to an industry and neighborhood favorite over its three years near Inman Square. Alex Saenz, who has been executive chef for half of the restaurant’s life, has made instant classics out of his crunchy fried chicken and whole suckling pigs, so what better way to celebrate Bisq’s third anniversary than with a party full of those dishes? On Sunday, June 3, throw down with a spread of fried chicken, pork, cornbread, and vegetable sides that take advantage of the early summer birthday. Tickets include food and a mimosa, plus a beer or glass of wine, and there is a cash bar as well. Call or reserve through Eventbrite.

$55, Sunday, June 3, 1-5 p.m., Bisq, 1071 Cambridge St., Cambridge, 617-714-3693, bisqcambridge.com, Facebook, Eventbrite.

Beverage consultant Matthew Schrage talks with guests in the Talulla dining room.

Beverage consultant Matthew Schrage talks with guests in the Talulla dining room / Photo provided

A Big Sticky Bun, Spring Vegetable Omelette, and an Italian Greyhound

Talulla opened last month in Cambridge: A cozy, familial dining room with refined, seasonally driven fare by chef Conor Dennehy. The classics rule during Sunday brunch, which debuts this weekend. Start with a big sticky bun coated in cinnamon and pecans, perhaps, or potato and ramp soup with jamón ibérico; then have an omelette filled with fresh cheese and spring vegetables and a side of house-made toast. Leisure over bubbles selected by sommelier and co-owner Danielle Ayer, or a cocktail, like an Italian Greyhound made with Punt e Mes by beverage consultant Matthew Schrage. Sunday brunch continues every week from 10 a.m.-3 p.m.

377 Walden St., Cambridge, 617-714-5584, talullacambridge.com.