Save your appetite, it's a busy weekend in the food world. 

Celebrate National Corn Fritter Day at E&O 

Very exciting things are cooking up in Union Square: E&O Kitchen and Bar will debut a brand new Fritter Burger (pictured above) in honor of National Corn Fritter Day on July 16. For this epic burger, Executive Chef Sharon Nahm uses a combination of all-natural brisket and chuck meat (which she and her team grind in house) grilled over white oak, and served between two of E&O’s famous Indonesian Corn Fritters – previously featured on The Food Network’s The Best Thing I Ever Ate – and loaded with house-made kimchee, pickles, lettuce, Sriracha aioli, white cheddar cheese and bacon. Try this bad boy for yourself starting July 16. // $18, 314 Sutter St, San Francisco, eosanfrancisco.com

Customer Appreciation Day at Fentons

As a shout-out to all their loyal customers, Fentons Creamery is hosting a Customer Appreciation Day in conjunction with their 121st Anniversary (!) and National Ice Cream Day. Complete with throwback prices ($1.21 for Black & Tan Junior sundaes), free ice cream scoops on the patio, barbecue, and face painting, Fentons is throwing quite the party. The theme for the party is "A Rainbow of Flavors," and in true Fentons form, they’ve created a ridiculous and delicious sundae to celebrate 121 years as an Oakland landmark. The Confetti Cookie Dream Sundae features chocolate chip ice cream and chocolate marble ice cream, hot fudge, whipped cream, and a cherry, all cradled by a warm M&M Cookie and topped with M&M’s. Proceeds from the sundae benefits the 4-H Clubs of Alameda and Solano Counties for the entire month of July. // 4226 Piedmont Ave, Oakland, fentonscreamery.com

National Caviar Day at Osso Steakhouse 

You can thank Robin “Champagne Wishes and Caviar Dreams” Leech for launching briny fish roe into the consciousness of the vox populi. And now upon us is the celebration known as National Caviar Day, or, in calendar terms, Saturday, July 18. Osso Steakhouse in Nob Hill  is doing up the “holiday” right with a special menu that includes a serving of either Golden Osetra ($100), Royale Italy ($50), or Baerii Siberian Sturgeon ($40) and two old-school cocktails. The caviar, even with all the necessary accoutrements, won’t be nearly enough to satiate your hunger, unless you're a channeling a heartbroken, appetite-denying Kate Bosworth in a post-Orlando Bloom tailspin. As such, we highly recommend the following course of action: First, work every last drop of willpower you have not to fill up on Osso’s signature skillet chorizo bread (served in a pool of dreamy queso); then move onto the tenderest mid-rare preparation of a bone-in filet with decadent vegetable sides of "lightly creamed" spinach and creamed corn; and last, trust us on this, opt for the palate-cleansing tropical-fruit sorbet refresher for dessert. Every extravagant meal needs a moment of virtue, a righteous gesture in the recklessness of it all, and this is it. —Leilani Marie Labong // 1177 California St, San Francisco, ossosteakhouse.com

Hard-to-Find Rum at Blackbird 

Calling all cocktail geeks and adventurous drinkers: Blackbird is launching a new portion of the daily menu that is not to be missed. In the 'Misunderstood Series," bar manager Matt Grippo takes a spirits category he feels is misunderstood and showcases a small list of curated bottles worthy of drinking. For this batch of misunderstood spirits, Grippo is focusing on rum. Matt will serve up seven hard-to-find, aged rums from the Caribbean and South America and with a bit of drinking history, ranging from $8-$10 each. Rums will be offered straight or can be upgraded to an Old Fashioned for $2 extra. // 2124 Market St, San Francisco, blackbirdbar.com

Toast to Summer with Smitten's Seasonal New Flavors 

Smitten’s summer seasonal flavors are here! And they perfectly compliment the essence and feel of these long and warm summer days. In July, Nectarines & Cream is bursting with the taste of fresh, ripe nectarines and each scoop is finished with a delicious nectarine drizzle. August brings Sweet Corn with Berries infused with loads of sweet corn with a tart summer berry sauce drizzled over each scoop. Perfection. // 432 Octavia St #1a, San Francisco, smittenicecream.com

New Summer Plates at Lolo 

As is there wasn't already enough delicious bites to experience this summer, Lolo just launched their new seasonal menu, and it has us drooling over every dish. Must-trys include the Squash Flower Quesadillas with handmade corn masa, squash blossom, and Oaxaca cheese and the Grilled Octopus marinated in garlic and paprika adobo, and served with purple potato puree, arugula, and kalamata oil. We hope summer never ends. // 974 Valencia St, San Francisco, lolosf.com

Eight-Course Tasting Menu Launches at Al's Place 

Want to experience Al's Place in a whole new way? Try their new 8-course tasting menu. While there is technically only one menu, each dish is offered four different ways: omnivore, pescatarian, vegetarian, or vegan. Plus, all menus start out with a sampler of their five most-popular "snackles" before the feasting begins. Top hits include clear cantaloupe + sage gazpacho, a nectarine curry, and classic smoked briske. The delicious catch? The whole table has to participate. // 1499 Valencia St, San Francisco, alsplacesf.com

Have You Heard of This New Superfood? 

Have you heard of moringa? It's a leafy green superfood that’s more nutritious than kale and has long been regarded by humanitarians as the superfood that could improve nutrition worldwide. Sounds too good to be true, right? That's why celebrity chef José Andrés of the World Central Kitchen is working together with small moringa superfood business Kuli Kuli Foods and the Haitian nonprofit Smallholder Farmers Alliance to raise awareness of this amazing tree through a national cooking contest on Instagram. The nationwide contest launches July 14 and will entail a grand prize of dining in Andrés' famous DC restaurant. All profits will benefit the development of moringa farming cooperatives in Haiti. Good luck! // See details here.