Because nothing says spring like a big ol' crawfish boil. 

Belga and Kronnerburger Cometh

Two hot new openings for your eating pleasure this week: Belga, the Belgian-inspired brasserie from Adrian Paganini and team, and Kronnerburger, the long-anticipated burgers-and-beyond joint from chef Chris Kronner. Belga, which opens Monday, features a shareable menu of California-inspired Belgian fare from chef Freedom Rains, including charcuterie, a selection of housemade sausages, a New York steak for two, and frites with dipping sauces. They've got an extensive beer selection (with a large number of Belgian selections, of course), plus wine and cocktails. 

Over in Oakland, Kronnerburger is open for business, meaning you can now get a bone marrow-topped burger every day. But don't be afraid to branch out— while they've certainly got the namesake salty-rare burger on offer (and the bone marrow add-on), there's also a patty melt (topped with mixed milk cheese and hot mustard), a Mangalitsa "pigburger," and a veggie burger with an optional yuba bacon add-on. Other items include tasty takes on a wedge and chopped salad (the latter features smoked coconut!), Kronner's legendary chicken wings, and french fries which can, and should, be topped with beef cheek gravy and cheese curds. 

Crawfish at Causewells, Plus a Big Anniversary at Flour + Water

If you're not in a food coma from all of the bone marrow, get yourself to the former Hapa Ramen at 2293 Mission Street this Friday for a family-style crawfish feast. Chef Adam Rosenblum honed his Cajun food chops at Herbsaint in New Orleans, and Friday's dinner will feature tasty treats like crispy boudin with green garlic aioli, grilled oysters, and crawfish with andouille sausage and garlic. There will be a live brass band to really bring the Big Easy to you, and beignets to further ensure your NOLA-approved gluttony. Check the menu and get tickets here. 

Stay in the celebratory spirit with a visit to Flour + Water, where they're celebrating 6 years with a special 6-course pasta tasting menu all week. The menu will showcase chef Thomas McNaughton's favorite dishes over the past six years—considering that stunning cookbook dedicated to all things pasta the chef came out with last year, we're game to taste anything he's into in that regard. 

Get the DL on Shrubs and Shims in Healdsburg

Plan your eating recovery with a little palate reawkening in Healdsburg next weekend with a Shrubs and Shims Workshopat the Grange at SHED on Saturday, May 23. SHED fermentation aficionado Gillian Helquist will lead your education on shrubs (seasonal drinking vinegar made from fresh produce and aromatics) and shims (shrubs mixed with low-octane alcohols, like Sutton Cellars vermouth and Golden State Cider). Mix, sip, and sample while planning your new aperitif routine—shims are known for waking up your palate and spurring your appetite (fortunately, tasty nibbles will be provided, too!). Get more information and tickets here.