Boston Weekend Planner: October 11-13
Scenario: you like the idea of a quintessential autumn afternoon spent picking apples for homemade pies and crumbles. Problem: you're a city slicker, and you don't do, like, grass and dirt and stuff. Solution: the Pop-Up Urban Apple Orchard at Artisan Bistro in the Ritz-Carlton, Boston Common. From 12 PM to 4 PM on Saturdays through October, Artisan will serve up all the fruits of a day's labor in the great outdoors: cider donuts, caramel apples, mini-apple streusel and spiced apple cider sangria. But you don't have to actually get your hands dirty or cook or anything. And if you're determined to be outside - spring for take-home tins of the treats ($22-$38) and eat them on your roofdeck. Leaf peeping, meet face stuffing.
So you want to spend a Sunday with your best girlfriends, but as per usual no one can agree on what to do. One pal wants a spa trip, another needs retail therapy, and a third just wants to eat and day-drink. (FYI, we think we like this friend best.) Enter: the people-pleasing if questionably titled Babes & Brunch event at GEM on Sunday at 2-4 PM. Chef Kevin Long recently took the Downtown restaurant in a new, Italian-focused direction, and you can scope the scene at this female-focused party that includes a mimosa reception, gourmet candy bar, cupcakes, clothing and jewelry pop-ups, and mini-makeovers. Not done yet? Stick around afterward for DJ Jeffrey Tonnesen, who will spin party jams until close. Boom.
What's the traditional gift for an 11th anniversary? Carbs? Because that's what Ristorante Olivio is serving up as it celebrates its decade-plus spot, which just underwent modernizing renovations. (We expect gym memberships for Christmas.) Things kick off with a party on Sunday (5-7 PM), when they'll dole out complimentary passed hors d'oeuvres, wines and pumpkin spice martinis. Then for the rest of the week, October 14-18, they'll offer special $11 pasta dishes, including cappellini with zucchini, cherry tomatoes and garlic, mushroom ravioli with peas in a sage butter sauce, and penne with roasted beets and goat cheese.