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& Events
What's New & Notable at Aera
See the highlights from our latest events, seasonal menus, special offerings and more. Sign up for our e-newsletter for updates and insider offers.
Event Recap — Prime Cuts: The Ultimate Beef & Steak Dinner at Aera
On March 31, author Mark Schatzker and Chef Anthony Walsh hosted an exclusive four-course beef and steak dinner, sharing captivating stories and culinary insights in an intimate, limited-seating event.
Well Fed: Burger Fest
Two bold burgers. One delicious cause. Oct 17–Nov 2.
Give Thanks
On Sunday, October 12 from 5pm, join us for an elegant Thanksgiving celebration featuring Chef Binit’s elevated three-course menu.
An Evening of Inspired Argentine Dining
Join Chef Anthony Walsh and Chef Binit Pandey for a five-course rooftop dinner inspired by the bold flavours of Argentinian cuisine.
Skyline Brunch
Join us on Sat, Aug 31 for brunch and bottle service, epic DJs, live art performances & more. Tickets available now!
Weekend Brunch
Join us Saturday and Sunday from 11:30am–2:30pm and enjoy a late-morning meal above the clouds.
Prime Cuts: The Ultimate Beef & Steak Dinner at Aera
Join us on March 31 for an exclusive, four-course dinner hosted by Mark Schatzker and Chef Anthony Walsh, featuring expert insights and rare cuts of beef.
Well Fed: Burger Fest
Two bold burgers. One delicious cause. Oct 17–Nov 2.
Give Thanks
On Sunday, October 12 from 5pm, join us for an elegant Thanksgiving celebration featuring Chef Binit’s elevated three-course menu.
An Evening of Inspired Argentine Dining
Join Chef Anthony Walsh and Chef Binit Pandey for a five-course rooftop dinner inspired by the bold flavours of Argentinian cuisine.
Skyline Brunch
Join us on Sat, Aug 31 for brunch and bottle service, epic DJs, live art performances & more. Tickets available now!
Weekend Brunch
Join us Saturday and Sunday from 11:30am–2:30pm and enjoy a late-morning meal above the clouds.
Prime Cuts: The Ultimate Beef & Steak Dinner at Aera
Join us on March 31 for an exclusive, four-course dinner hosted by Mark Schatzker and Chef Anthony Walsh, featuring expert insights and rare cuts of beef.