off the menu

by Juliet Fletcher

There are ways to get your restaurant noticed. Classy ways. And then there's the showstopper planned at Cereality. The local cafe — which sells only cereal, all day — has invited Bello Nock, a man who has more use than most for a sugar rush.

A clown and daredevil, Nock performs as one of the Ringling Bros. troupe, currently in town for "The Greatest Show on Earth." But he'll swap the big top for a big bowl this Wednesday, when he'll unveil his own, ahem, daring creation: his own cereal variety.

According to the restaurant, Nock became aware of Cereality before he came on tour. Realizing he'd be here for a few days, he got in touch to see their ingredient list, which includes dozens of familiar brands, plus toppings. Nock's ultimate selection includes Crispix and Froot Loops as the base, topped with dried cranberries, almonds and bananas. "Bello's Blend" will be available as a selection at Cereality until May 1. And if it seems a bit homey for a world-famous stuntmaster, let's remember that even daredevils have to get enough fiber. (Bello Nock unveils "Bello's Blend," Wed., April 27, 10 a.m., Cereality Cereal Bar and Cafe, 3631 Walnut St., 215-222-1162.)

Can you spell when you're drunk? If not, you're likely a lover of whisky — or is it whiskey? The drink's alternative spellings have long confused aficionados (and copy editors), but the debate comes to a head this week. Dalmore, purveyors of Highland malt whisky (no "e") go up against makers of bourbon, which, along with Irish malts, choose to include the "e" in their name and hang the expense. For the record, both are right — the Scottish word is older, but both come from the Celtic for water, "uisge." Anyone interested in debating the merits of the spellings and the drinks would be lucky to sit in on "The Great Whisk(e)y Debate," where Dalmore's master ambassador, Simon Brooking, and Frederick Booker Noe III, great-grandson of Jim Beam, will attempt to win over the crowd to their tipple, using the bribe of tastings, at the Union League April 28. That event's not open to the public, but malt whisky fans can debate Noe one-on-one at three other local appearances. (Meet Fred Noe, Wed., April 27, 7 p.m., Chickie & Pete's, 1526 Packer Ave., 215-218-0500; Fri., April 29, 5:30 p.m., The Smoked Joint, 1420 Locust St., 215-732-7500; Fri., April 29, 9 p.m., Mahogany on Walnut, 1524 Walnut St., 215-732-3982.)

In Short: Georges Perrier launches a series of wine and dinner tastings at Le Bec-Fin this week, beginning with a focus on Australian wines. They'll compare Southern Australian offerings with those from New South Wales and Victoria. (Tue., April 26, 7 p.m., preceded by 6:30 p.m. champagne reception, $100, Le Bec-Fin, 1523 Walnut St., 215-567-1000.)