The party before the party.
Wedding Party at Luke Aaron
What: Brides-to-be can linger over the designer’s ephemeral yet dramatic creations in the intimate salon before getting advice on accessories, flowers, and decor.
Why: The sure cure for bridesmaid gripes? Free-flowing champagne.
When: Tonight, 6-9 p.m.
Where: 38a Fleet St., North End (617-921-4422). R.S.V.P. to firstname.lastname@example.org.
Pig Parts for the Super Bowl
What: Craigie on Main moves way beyond chips and dip with its foodie-football takeout of roasted pigs’ tails and a crispy-skinned pig’s head ($75).
Why: Tossing the pigskin, heads or tails — the jokes are endless.
When: Order now thru Feb. 1. Pickup, Feb. 3, 2-6 p.m.
Where: 853 Main St., Central Square. To order, call 617-497-5511.
Hot Toddy Tasting
What: Explore the wintertime elixir from a tea sommelier’s point of view with a flight of five toasty cocktails (hot buttered rum, Ceylon cinnamon orange, Darjeeling cider).
Why: Petits fours chasers.
When: Sun., 2 p.m.
Where: L’Espalier, 774 Boylston St., Back Bay. Reservations (required) to 617-262-3023.
What: Hairstylist Nick Penna Jr. brings his considerable talents to a light-saturated salon offering precision cuts, event styling, and an interactive L’Oreal Color Bar.
Why: Readers get 50 percent off cut or color thru Jan. 31. Mention DailyCandy when booking.
When: Tues., 9 a.m.-6 p.m.; Wed., 9 a.m.-7 p.m.; Thurs. & Fri., 8:30 a.m.-8 p.m.; Sat., 8:30 a.m.-6 p.m.
Where: 11 Newbury St., 2nd flr., Back Bay (617-236-0020).
Black Truffle Menu
What: Plunk down for a one-night-only six-course spread that celebrates a prized batch of the coveted fungus, freshly dug from France ($150).
Why: Inimitable eats like black truffle porridge, truffle-garnished artichoke gratin, and an orange cream truffle dessert.
When: Tonight, 5-10 p.m.
Where: T.W. Food, 377 Walden St., Cambridge (617-864-4745).
Photo: Elyse Lewin / Getty Images