SUPER SUNDAY Super Bowl Sunday is the single most popular day of the year to order Buffalo wings, and if you would like to eat as many of them as you can, along with beer and chili, watch the 41st American football championship game February 4th at Silverleaf Tavern (43 E. 38th St., between Park and Madison Avenues, 212-973-2550). There, $41 will give you a bottomless beer and endless food.

If you do not want to drink and eat all that you can, you can buy bottled beers one at a time for $4.10.

BRATWURST & ALE At Ditch Plains (29 Bedford St. at Downing St., 212-343-3883), you will get a special offering of bratwurst on potato buns with sauerkraut for $6 and Porkslap Pale Ale, made in New York State, for $5. The restaurant’s usual 4–6 p.m. happy offering of $3 beers and $5 margaritas will be in effect too.

HALFTIME Rain (100 W. 82nd St. at Columbus Ave., 212-501-0776) is offering 10% discounts at half time of orders of such items as chicken satay and crab cakes.

MEN COOK MEXICAN A “Real Men Cook Mexican for Super Bowl XLI” class takes place Saturday at Rosa Mexicano’s downtown location (9 E. 18th St., between Broadway and First Avenue, 212-397-0666, ask for Sasha Katanic at extension 27). The cooking demonstration — which includes three types of guacamole, stuffed jalapeños, spicy chicken wings and more — is at 10 a.m. Lunch will be served at 11:30. The cost is $41 and the proceeds will go to benefit the Committee for Hispanic Children & Families. A variety of party platters, ranging in price from $12 to $41 per person, also are available for parties of 10 or more, for delivery or takeout, at all Rosa Mexicano locations.

40-SEAT FALAI Caffe Falai (265 Lafayette St. at Prince Street, 917-338-6207) opened last Thursday. This latest, 40-seat venture of Iacopo Falai, who also operates Falai on the Lower East Side, currently is open only for breakfast, starting at 7 a.m., and lunch. It is BYO, but plans to open for dinner and alcoholic beverages this spring. Breads and pastries are all made in-house, and the lunch menu includes 10 panini.

CHEF CHANGE Patroon (160 E. 46th St., between Third and Lexington avenues) has a new chef. Bill Peet is replacing Craig Atwood. Mr. Peet is a veteran of Lutèce, where he was a sous chef of André Soltner and went on to be corporate executive chef of Ark Restaurants, which owned Lutèce. Newer devotees of the New York restaurant scene might remember him from Pair of 8s, where he was chef and owner.

Mr. Thorn is food editor of Nation’s Restaurant News. He maintains nrnfoodwriter.blogspot.com.