There are Sundays that behave. This won’t be one of them. On April 5th at Gu Wine Bistro in Da Nang, we’re stretching Easter into something else. Not a set menu, not a polite brunch, not the kind of thing where you know exactly how the day ends before it starts. Something looser. More alive. It begins, like these things often do, with Champagne. Lucas Fays. Côte des Bar. Bottles that don’t ask for permission. We’ll be pouring them freely for three hours, from noon to three, b