Caffe Adulis

Eritrean food doesn't usually figure prominently when New Yorkers are trying to decide what type of food they want. But those who've been to Caffe Adulis know better. The former Italian colony on the Horn of Africa has produced a cuisine of dazzling flavours and intensity, combining curries and fiercely flavoured stews, couscous, lentils, nuts and sweets. Chef Ficre Ghebreyesus takes its finest elements in order to serve up delights such as the shrimp and chicken barkas, whose stewy base is offset with fresh mint and basil, and a hint of coconut.

Kandinsky

This exhibition documents the work of Wassily Kandinsky between 1896 and 1921. It demonstrates the influences of two cities on his career - Munich, where Kandinsky became one of the leading figures of the Blaue Reiter group, and Moscow, where he continued along the path towards total abstraction and total colour. Over 100 paintings, watercolours and etchings are on display, many on loan from the State Museum of St Petersburg and the Pushkin Museum in Moscow.