On Thursday, February 26, Navy Blue, 2445 Times Boulevard, will host a one-night-only collaboration dinner with New Orleans Senegalese restaurant Dakar. The four-course seated dinner brings together chef Aaron Bludorn and chef Serigne Mbaye for a menu focused on contemporary West African flavors. The evening will also feature original artwork created for the event by Martellus Bennett, known as MR. TOMONOSHi. Tickets are $105 per person, not including tax.
The third annual Craft Pita x Winnie’s Habibi Night takes place on Saturday, February 28, from 6 to 11 p.m. at Winnie’s, 3622 Main. The one-night event features a Lebanese-inspired menu with dishes like halloumi fries, za’atar chicken wings with labneh ranch, and deviled egg labneh dip, plus heartier options including a fried shrimp shawarma sandwich, pepperoni kaak pizza with sujuk, and a Sloppy Joseph with lamb and ground beef. Arak cocktails, frozen mint lemonade, Arabic Afro House music and hookah will be available throughout the night.
Josephine’s, 318 Gray, has brought back its Backyard Boil Series, highlighting Houston’s culinary mix of influences with guest chefs each boil. The next run is on Sunday, March 1 from 2 to 6 p.m. featuring Chef Lucas McKinney with guest chef Mike Pham of Trill Burgers. Expect Gulf Coast-style crawfish boils by the pound, plus inspired dishes alongside punch, beer, whiskey, and Jell-O shots. A portion of proceeds supports the Southern Smoke Foundation. Reservations open two weeks ahead via Resy.
Chef Levi Goode will host a Texas Independence Day Celebration beginning at 4 p.m. on Sunday, March 1 at Armadillo Palace, 5015 Kirby. The event marks 190 years of Texas with chef-driven bites inspired by the state, including ancho-glazed pork ribs, spit-jack roasted ribeyes, and barbacoa quesadillas, paired with specialty handcrafted cocktails. Live music will be provided by Texas country band The Broken Spokes. Tickets are $75 plus tax and include entry, food, and two cocktails.
Backstreet Cafe’s wine dinners continue during its rebuild with a pop-up at Hugo’s, 1600 Westheimer, on Tuesday, March 3. The evening begins with a 6 p.m. reception followed by a 6:30 p.m. seated dinner featuring wines from Paradigm. Courses include tuna crudo with ’24 Paradigm Rosé, confit duck leg with ’21 Paradigm Merlot, braised short rib paired with ’16 Paradigm Cabernet Sauvignon, and an orange-hazelnut mousse for dessert. Tickets are $130 per person plus tax and gratuity.