On Sunday, September 16th, put your brunch plans on hold and trot down to Drink to really pig out. It’s their second annual Nose to Wassail lunch, featuring a whole-hog menu that will utilize each cut from tip to tail paired with artisan ciders from around the world. They’re opening their doors early, so you can feast from noon until 3:00pm on pork and apples, the finest flavors of fall. Food and drink are a la carte; check out the details here.