No plans for the holidays? Don’t fret, we’ve got you covered with last minute prix-fixe and a la carte menus to satisfy your celebratory cravings. All you need is your party hat (and a dress and nice shoes) and to wash it down with some holidays spirits and your set. Bah humbug to staying in bed and ordering Chinese! Explore New York during one of the most magical times of the year. Cheers!
Giovanni Rana Pastificio & Cucina; Christmas Eve Prix-Fixe $95
(75 9th Ave, NY, NY; www.rananyc.com)
At Giovanni Rana Pastificio & Cucina, located inside Chelsea Market, guests can enjoy an Italian-inspired, 5-course holiday meal on either Christmas Eve or Christmas Day for $95/person with highlights below. The menu will feature a sweet finish in collaboration with dessert expert Sam Mason of OddFellows Ice Cream Co. (details below):
Amuse: Crostino, smoked salmon, ostera caviar; Antipasto: Maine butter poached lobster, purple potatoes, brussel sprout salad; Primo: Wild seabass raviolo, steamed Manila clams, sean bean guazzetto; Secondo: Honey roasted cod fillet, braised kale, chickpea duetto; Dolce: Extra Virgin Olive Oil cake, blueberry compote, coriander granola
Black Barn; Christmas Eve; adults: $75; kids: $3
(19 East 26th Street, New York City; www.blackbarnrestaurant.com)
Located directly on Madison Square Park in Manhattan, newly opened Black Barn offers a seasonal, modern approach to American classics, sourcing directly from local farmers, ranchers, and fishermen. Reflecting the eponymous BLACKBARN homes in the Hamptons, the menu pairs with a country-themed beverage program fitted beneath expansive farmhouse rafters and glowing lanterns. On Christmas Eve, the restaurant will offer a special family style holiday feast for guests (adults: $75; kids: $35), the menu will include:
• Irwin Farm Foraged Mushroom Toast with robiola, tallegio, purple watercress salad
• Mangalista Charcuterie with pickled vegetables
• Frito Misto of oysters, calamari, vegetables, lemon thyme aioli
• Chestnut Gnocchi with autumn vegetables, parmesan
• Fennel, Orange & Bibb Salad
• Maple Glazzed Yorkshire Ham or Roast Rib-Eye of Angus Beef
• Heirloom Carrots and coriander
• Garlic Mashed Potatoes
• Roasted Brussels Sprouts, apples and bacon
• Chestnut Spice Cake with cinnamon white chocolate sorbet and roasted pears or Rum Butterscotch Bread Pudding with vanilla ice cream
Chefs Club by Food & Wine, Christmas and New Years Festivities; $98
(275 Mulberry Street, New York City; [www.chefsclub.com/new-york/)
At innovative restaurant Chefs Club by Food & Wine, Culinary Director Didier Elena works alongside new guest chefs every week to curate the unique nomadic chef experience in the main dining room and the more intimate Chefs Club Studio. Having trained under Alain Ducasse, his classic approach to French cuisine is highlighted in the offerings available this holiday season. This Christmas Chefs Club is offering a prix-fixe, three-course menu to celebrate the holiday. On both Christmas Eve and Christmas Day, the restaurant will be open from 5:30 p.m. to 11:30 p.m. For $98, guests can choose from: Foie gras and quince terrine, toasted brioche -or- Chestnut bisque, lobster and black truffle; Venison loin, kabocha squash and celery root -or- Monkfish cabbage roulade, black trumpet mushroom; Buche de noel, vanilla and cranberries -or- Exotic pavlova.
Streetbird; Christmas Eve and Christmas Day
(2149 Frederick Douglas BLVD New York, NY www.streetbirdnyc.com)
Open Christmas Eve during regular hours and Christmas Day open from 11AM till 8PM. Streetbird is a rotisserie restaurant by acclaimed chef Marcus Samuelsson that has its roots in street food from around the world. Inspired by Harlem Americana, they look to the birth of hip hop, as well as street culture for aesthetic inspiration. Speciality items on the menu include: All day brunch items like The Frenchie Toast made of cornbread with fruit compote and bourbon maple syrup
Crispy Bird Sandwich with smoky mayo and cheddar and Ballin’ Bird Noodles with lemongrass-ginger chicken meatballs, chili tomato gravy and notti noodles.
Red Rooster Harlem and Ginny’s Supper Club; Christmas Eve & Christmas Day
(310 Lenox Ave; www.redroosterharlem.com)
At Red Rooster Harlem and Ginny’s Supper Club underneath, acclaimed chef Marcus Samuelson offers a variety dining and entertainment options for the holidays. Red Rooster will be open for regular hours on Christmas Eve and Christmas Day (11AM – 8PM ) offering a 3-course Prix Fixe menu ($55) and A la Carte, featuring items like Helga’s Meatballs, Swedish Ham, or Helga’s Christmas Plate.
Underneath Red Rooster at Ginny’s Supper Club, guests can enjoy an array of dishes from the Buffet ($45) with items like, a Cheese Board, Gravlax, French Toast, Hearth Roasted Smashed Squash & Yams, while a jazz band plays live by Rakiem Walker Project ( 2 seatings on Christmas Eve at 6:30PM & 9:30PM). On Christmas Day, the same menu but no live performance with the house 2PM-8PM.
Rebelle; Christmas Eve
(218 Bowery, NY, NY, www.rebellenyc.com)
Rebelle is the new restaurant on the Bowery in NYC from Branden McRill and Patrick Cappiello (of Pearl & Ash), and chef Daniel Eddy. Branden and Patrick’s fruitful partnership began with the opening of Pearl & Ash in the winter of 2013, the small restaurant on the Bowery which quickly evolved into a critically acclaimed dining destination (The New York Times dubbed them one of “The Best Restaurants of 2013″, Bon Appetit awarded them one of “The 50 Best New Restaurants in America,” New York Magazine listed them as #4 on their year-end “Restaurant Power Rankings” for 2013). The duo teamed up with Eddy, a native New Yorker (he grew up in Harlem) who spent years cooking at Spring in Paris (the renowned restaurant with some of the hardest-to-get reservations in the city), who has crafted a modern and seasonal menu that pulls inspiration from his time in France, but offers his own unique perspective. Eddy’s menu at Rebelle references classic French dishes and technique using market-fresh ingredients, with a nod to his time at Spring. To note, Rebelle just recently was bestowed its first Michelin star, and received a glowing 3-star review from Bloomberg. Dishes for the $85 prix-fix Christmas Eve menu include, but are not limited to: Foie Gras Terrine: Foie gras terrine with red wine, spices and sourdough; Tilefish and Fennel: Seared Tilefish with fennel brot and citrus; Lobster a l’Americaine: Butter poached lobster with tomato preserve and cayenne
Black Tree BK; Christmas Eve (Jewmas) a la cart Chinese Menu
(261 Metropolitan Ave, Brooklyn; www.blacktreenyc.com)
Black Tree BK is celebrating a very festive ‘Jewmas’ with a Chinese-themed menu, available on Christmas Eve and X-Mas day. Playing into Jewish Christmas tradition, Chef Sandy Dee Hall has prepared a menu to reflect the love affair with Chinese food on Christmas with traditional items, such as Scallion Pancake ($12), Chicken Dumplings ($8), Beef and Veggie Spring Rolls ($9/$7) and larger items like Chicken or Duck Bao ($11/$13), as well as the option to order Kung Pao or General Tso Chicken ($17). The restaurant will be open on Christmas Eve and Christmas Day from 4pm-close.
Kings County Imperial; Christmas Eve
(20 Skillman Ave, Williamsburg; www.kingscoimperial.com)
This Chinese restaurant in Williamsburg from co-chef and partners Josh Grinker and Tracy Jane Young will be open from 1:00 PM-12:00 AM on Christmas day, serving family-style traditional and reinterpreted central Chinese favorites like White Broiler Chicken Dumplings with cinnamon red oil, Dry Fried Long Beans, Red Pine Chicken pressed with Berkshire pork and Shanghai shoots, Copper Well Street Noodles, and Mapo Dofu.
More About Kings County Imperial:
Josh and Tracy (also part of the culinary team behind Park Slope’s Stone Park Cafe) first met while working at the celebrated Chinese restaurant A Single Pebble in Vermont. Having traveled extensively throughout China together, the duo has channeled their love of Chinese cuisine and culture to create Kings County Imperial. The 65-seat restaurant features a menu of reinterpreted Central Chinese classics as well as various true-to-tradition highlights, using carefully-sourced ingredients, some of which are grown in the restaurant’s on-site heirloom Chinese vegetable garden- which brings long beans, szechuan peppercorns and herbs, and a fruit-bearing peach tree in the summer months. An integral ingredient in Chinese cuisine, the restaurant also features small batch, hand-crafted soy sauce, made exclusively by partner company Kings County Soy Works in the farmlands of southern China along the Pearl River Delta, where it is sun-fermented in big porcelain vats covered in straw, a method that very few soy makers in China still use today, and then bottled and brought over to the restaurant, where it is poured from a tap at the bar to keep the flavor as fresh as possible.
Seamore’s (www.seamores.com; 390 Broome St, NY NY)
This holiday season, Seamore’s (www.seamores.com), the new seafood-centric hot spot from famed restaurateur Michael Chernow, will be hosting a two-week long, Feast of the Seven Fishes series. The series will launch on December 10th, and a new fish-focused special will be offered at the restaurant for two days leading up to Christmas.
Details are included below:
12/10-12/11: Fish Cakes with Curry
12/12-12/13: Frito Misto
12/14-12/15: Clams and Linguine tossed with white wine butter sauce
12/16-12/17: Shrimp and Grits
12/18-12/19: Stuffed Squid with squid ink and cous cous risotto with sauteed peas and mushrooms
12/20-12/21: Creamed Polenta with Monkfish Ragu
12/22-12/23: Whole Roasted Porgy stuffed with Italian mire poix and smoky tomato broth
NEW YEAR’S EVE PARTIES
The Back Room; New Year’s Eve
(Park Hyatt New York, NY; [www.thebackroomnyc.com)
The Back Room, located within the lauded Park Hyatt New York allows guests two options for ringing in the New Year in style. Within the lounge, The Living Room, there will be live music starting at 9pm, and the Park Package for two is offered $380, which includes Moet & Chandon Dom Perignon 2003 served with a selection of American caviar, smoked salmon, foie gras, duck pâte, oysters, and shrimp. Reservations begin at 9:30pm. In the restaurant, The Back Room, there will be two dinner seatings. The first begins at 5:30-6:30pm and offers a three-course menu for $90/person, with an additional wine pairing option for $45. The second seating is from 8:30-9:30pm and offers a five-course menu for $275/person, including a Champagne toast, with an additional optional $125 for wine pairings. Some menu highlights include:
• Agnolotti with Sprout Creek Bogart Cheese, sunchoke, white truffle, and upland cress
• Beef Tenderloin Rossini with potato gratin and black truffle
• Chocolate Mousse Ombré with Gianduja Genoise and salted hazelnut ice cream
(390 Broome St, NY, NY; www.seamores.com)
This New Year’s Eve at Seamore’s, the new seafood-centric hot spot from famed restaurateur Michael Chernow, guests can ring in the new year with a special 5 course prix-fix menu with complementary wine pairings and a champagne toast at midnight for $100 a person. The menu includes Poke with ponzu, peanut, and avocado; Fish Cake with curry; Stuffed Squid with squid ink and couscous risotto with sautéed mushrooms; Whole Roasted Porgy in smoky tomato broth; Key Lime Coconut Soft Serve with Graham Cracker Crumble from OddFellows. Reservations can be made by visiting www.seamores.com. Photos here: http://ge.tt/4NVxlnT2
The Third Man, A Very Gatsby New Year’s Eve$35 entry
(106 Ave C, NY, NY; www.thethirdmannyc.com)
At The Third Man, the Viennese-inspired cocktail bar from the team behind Edi & the Wolf, guests can ring in the New Year a la Great Gatsby with a live DJ, dancing, oyster shucker and 1920′s-inspired tipples. Starting at 10pm, entry costs $35 and includes a glass of champagne. Highlights from their cocktail menu include the Nice Pear with Zubrowka Bison Grass Vodka, pear, rosemary syrup and lemon; the Harlequin with rye, chai sweet vermouth and angostura bitters; and the Green Light Martini with gin, vermouth, basil, fresh cracked white pepper and lemon zest.
Virginia’s, New Year’s Eve and Day; $65 dinner and $35 brunch
(647 E 11th St, NY, NY; www.virginiasnyc.com)
At this neighborhood restaurant (opened in May ’15) in Alphabet City, Reed Adelson (front of house veteran from Locanda Verde) and his chef/partner Christian Ramos (former sous chef at Per Se), serve a vibrant and accessible American menu rooted in chef Christian’s classic training at Per Se and other fine dining establishments. Both Reed and Christian hail from NYC originally, and after stints in Chicago at Charlie Trotter’s, where they first met, the two friends moved home to their native city to open this cozy 38-seat space, named Virginia’s after their mothers’ coincidental shared name.
-For New Year’s Eve, Virginia’s will serve a four-course menu, at $65 per person, in addition to their normal a-la-carte options from 6:00-11:00 PM. Special dishes will include Hamachi Crudo with ruby red grapefruit and Tahitian vanilla; Sweet Potato Gnocchi with black trumpets, dates and pecans; Poached Maine Lobster with chestnuts and chanterelles; and desserts will include Dark Chocolate Cake; and Clementine Granita with spiced cashews.
-On New Year’s Day, the restaurant will serve a three course “supper brunch” from 4:00-9:00 PM, for $35 per person. Dishes will include Smoked Salmon Toast with spinach and hollandaise; Buttermilk Biscuits and Gravy; Steak & Eggs; Egg White Frittata with yukon golds and roasted red peppers; and a Vanilla Ice Cream Sundae.
The Red Cat; New Year’s Eve and Day
(227 10th Ave, NY, NY; www.theredcat.com)
At chef/owner Jimmy Bradley’s beloved Chelsea neighborhood restaurant, New Year’s Eve will bring a Four Course Prix Fixe menu ($95) with options including:
Lobster Salad Canoloni with celery root, radish, cilantro, and remoulade, Chicken Liver and Foie Gras Terrine with brandied prunes, Housemade Pappardelle with rosemary, mascarpone and duck sugo, Grilled Lamb Chops with chestnuts, red lentils, pickled quince and rosemary jus, Slow Roasted Beef Tenderloin with saffron couscous, bone marrow gremolata and mustard jus, Sticky Toffee Pudding with ice cream, and Macaroon Ice Cream Sandwich with banana toffee, toasted almonds and rum caramel. The restaurant will also be open on New Year’s Day with it’s regular brunch menu, including favorites like Bacon & Cheddar Fritters with maple creme fraiche; Two Eggs Sunny with crispy-polenta pork cake, apple, arugula and maple jus; and Serrano Ham and Manchego Bocadillo.
Giovanni Rana Pastificio & Cucina, New Years Eve Pre-Fixe, $125
(75 9th Ave, NY, NY; www.rananyc.com)
Ring in the new year at Giovanni Rana Pastificio & Cucina, located inside the elegant Chelsea Market. This New Year’s eve, diners can enjoy an authentic Italian 5-course meal for $125/person with highlights below. The menu will feature a sweet finish in collaboration with dessert expert Sam Mason of OddFellows Ice Cream Co. (details below): Amuse: Kumamoto poached oyster, dill granita, pink peppercorn; Antipasto: White truffle egg, crispy prosciutto crudo, chantarelle mushrooms; Primo: Gigante polenta raviolo, cotechino castelluccio lentils; Secondo: Roasted bone-in veal chop, celery root, savory cabbage, crispy salsify; Dolce: Parmigiano Reggiano cheesecake crumble, candied pineapple, thyme.
The Gander; New Year’s Eve
(15 West 18th St, NYC; www.thegandernyc.com)
At The Gander, acclaimed chef Jesse Schenker showcases his imaginative approach to new-American cuisine. This New Years Eve, Schenker is offering a four-course prix-fixe celebratory dinner, with highlights including, but not limited to: Sunchoke Spuma with uni, spot prawn, porcini, Potato Agnolotti with foie gras, caviar, and white truffle supplement, as well as Wagyu Beef with langoustine, lardo, and “bisque.” In addition, The Gander will turn their private dining room into a dance floor with a DJ spinning all night, leading guests into the New Year.
TORO NYC; New Year’s Eve “Nochevieja” Masquerade Party
(85 10th ave; www.toro-nyc.com)
At Toro, New York’s incarnation of the popular Barcelona-style tapas restaurant in Boston, James Beard Award winning chefs Ken Oringer and Jamie Bissonnette offer an eclectic menu focusing on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients. This New Year’s Eve, Toro will celebrate the Spanish Tradition of Nochevieja with a masquerade party. Running from 9 p.m. – 2 a.m., the evening will feature a DJ & dancing, raw bar, passed & stationary pinchos, and an open bar with wine, beer and signature TORO cocktails. Tickets are $250 all-inclusive and can be bought exclusively on Resy by visiting toro-nyc.com. Cocktail attire required. All ticket sales are final.
The Third Man; A Very Gatsby New Year’s Eve
(106 Ave C; www.thethirdmannyc.com)
At The Third Man, the Viennese-inspired cocktail bar from the team behind Edi & the Wolf, guests can ring in the New Year a la Great Gatsby with a live DJ, dancing, oyster shucker and 1920′s-inspired tipples. Starting at 10pm, entry costs $35 and includes a glass of champagne. Highlights from their cocktail menu include the Nice Pear with Zubrowka Bison Grass Vodka, pear, rosemary syrup and lemon; the Harlequin with rye, chai sweet vermouth and angostura bitters; and the Strauss Music with scotch, ginger, maple, apple cider, lemon.
NEW YEAR’S EVE DINNER
(Brooklyn, NY; www.maisonpremiere.com)
Maison Premiere, Williamsburg’s beloved oyster house and cocktail den will be hosting a stylish soireé this New Year’s Eve. The evening will feature Pop-Up Champagne Bar on the garden patio, festive props and drink specials, and live music. There will be no cover charge, and walk-ins are welcomed at the bar for drinks, oysters until 1am, and small plates until midnight. Those guests who wish to dine may make a reservation for the special prix fixe dinner created by Chef Lisa Giffen, who has worked under such esteemed chefs at Daniel Boulud and Alain Ducasse, is offered in two seatings; the first at 6pm for $125/person, and the second at 9pm for $165/person including a glass of Champagne. The menu includes such dishes as:Winter Vegetable Tart with horseradish crème and black truffle vinaigrette; Lobster Ravioli with quail egg, chevril and smoked caviar; Seared Foie Gras with grapes and salt & pepper brioche; Red Snapper Vapeur with fennel, lemongrass and saffron; Duck à l’Orange with turnips, daikon and beet; Exotic Fruit Vacherin Absinthe Panna Cotta.
Kat & Theo
(5 W 21st Street; www.katandtheo.com)
Kat & Theo opened in Fall 2015, offering the Flatiron District a neighborhood destination for seasonal, New American fare from executive chef Paras Shah. For New Year’s Eve, guests can enjoy a lavish 9-course dinner for $150 a person in Kat & Theo’s cozy back dining room warmed by a ledge stone fireplace. Chef Shah’s celebratory dinner will features dishes such as East Coast Oysters with nori grapes, cava gelee & caviar; Braised Goat Neck with long noodles, spiced goat broth & preserved lemon; Octopus Terrine with spiced collards & black eyed peas; and Wagyu Sirloin with lemon potatoes. NYE dinner will be served in two seatings at 6pm and 9pm, by reservation only.
(420 Hudson St., NYC; www.theclamnyc.com)
The Clam is a neighborhood seafood restaurant from chef/owner of Market Table, Mike Price. Located in the heart of the West Village, the cozy, 50-seat restaurant highlights the chefs’ favorite ingredient, the clam, offering seasonal and market-driven menu that draws inspiration from the Atlantic seaboard. The Clam has recently been featured in the best-of lists like New York Magazine’s “Where to Eat in 2015,” Time Out New York’s “100 Best,” The New York Observer’s “Best & Worst of 2014″ (as a best!), and TastingTable’s “Best Food & Drink of 2014,” among others. This New Year’s Eve The Clam will be serving their traditional a la carte menu from 12pm-3pm with highlights like Spaghetti & Clams in spicy tomato sauce and Maine Lobster & Leek Raviolo with shellfish nage and tarragon. In addition, The Clam will also be serving a $130 Prix-Fix menu with highlights like Truffled House-Cut Spaghetti Bianco with parmesan and acqua di pasta, Creekstone Farms Black Angus Strip Loin with crispy fontina gratin, wilted spinach, shallot confit, and black truffle jus with an additional white truffle supplement to any dish for $40.
Chefs Club by Food & Wine
(275 Mulberry Street, New York City; www.chefsclub.com/new-york/)
At innovative restaurant Chefs Club by Food & Wine, Culinary Director Didier Elena works alongside new guest chefs every week to curate the unique nomadic chef experience in the main dining room and the more intimate Chefs Club Studio. Having trained under Alain Ducasse, his classic approach to French cuisine is highlighted in the offerings available this holiday season. Ring in the New Year: Chefs Club will have two separate seatings for dinner on New Years Eve. From 5:30 – 8:00 p.m., they are showcasing a prix-fixe four-course dinner for $125 featuring: Main scallop, green apple, cucumber, jalapeño, and vanilla -or- Chestnut veloute, black truffle, brioche golden croutons; Sturgeon, braised leeks and ossetra caviar -or- John dory, coconut ice wine reduction, fresh wasabi; Venison, kabocha squash and cranberries, black truffle sauce -or- Prime beef duo, charred cabbage Caesar, celery root, xo Perigord sauce; Champagne Baba, Litchee, Pomegranate -or- Milk Chocolate & Passion Fruit Cake.***From 8:30 p.m. onwards, Chefs Club will offer additional dishes, cremant dujura, a DJ, and party favors! (tickets are limited at $228)
Pearl & Ash
(220 Bowery, NY, NY,www.pearlandash.com)
In early October, Pearl & Ash closed for 3 days as a means to bring on the newly appointed Executive Chef Trae Bassore, update the menu and refresh the dining room décor. With an emphasis on bright ambiance, the dining room now features aubergine and white draperies, light-blue walls, and a variety of green elements, including fresh flowers, plants, and mosses. Art deco details—like antique cast-iron wall fixtures and vintage collectibles—now accent the walls. Prior to joining the Pearl & Ash team, Executive Chef Trae Bassore worked most recently at Colicchio & Sons, where he served as the executive sous chef. At Pearl & Ash, Trae offers a menu of contemporary American dishes with bold flavors, which perfectly complement Patrick Cappiello’s esteemed wine list. New Year’s dishes include, but are not limited to: Black bread: with cultured butter, caviar and dill (.5 oz of caviar $50/ 1 oz of caviar $90); Roasted foie gras: with red onion, kumquat and black walnuts ($31); Soft scrambled eggs: with sea urchin and black truffle ($29); Ricotta cavatelli: with chestnuts, parmesan and white truffle ($46).
The Bar Room; Open Bar
(117 E. 60th St., www.thebarroomnyc.com)
Ring in the New Year with a 3-course pre fixe dinner at The Bar Room located in Midtown. Enjoy a range of dishes including an appetizer portion of Lobster Bisque and refined entrees such as Filet Rossini with foie gras or Sole Meuniere, a classic brown buttered fish (3 courses for $105). The refined American style bistro is offering a 3-hour open bar for just $95 to party through the night!
(218 Bowery, NY, NY, www.rebellenyc.com)
Rebelle is the new restaurant on the Bowery in NYC from Branden McRill and Patrick Cappiello (of Pearl & Ash), and chef Daniel Eddy. Branden and Patrick’s fruitful partnership began with the opening of Pearl & Ash in the winter of 2013, the small restaurant on the Bowery which quickly evolved into a critically acclaimed dining destination (The New York Times dubbed them one of “The Best Restaurants of 2013″, Bon Appetit awarded them one of “The 50 Best New Restaurants in America,” New York Magazine listed them as #4 on their year-end “Restaurant Power Rankings” for 2013). The duo teamed up with Eddy, a native New Yorker (he grew up in Harlem) who spent years cooking at Spring in Paris (the renowned restaurant with some of the hardest-to-get reservations in the city), who has crafted a modern and seasonal menu that pulls inspiration from his time in France, but offers his own unique perspective. Eddy’s menu at Rebelle references classic French dishes and technique using market-fresh ingredients, with a nod to his time at Spring. To note, Rebelle just recently was bestowed its first Michelin star, and received a glowing 3-star review from Bloomberg. Dishes for the $140 prix-fix Christmas Eve menu include, but are not limited to: Bass and Sea Urchin: Cured bass with Maine sea urchin and lemon jam; Fluke Grenobloise: Pan roasted fluke with capers and parsley; Foie Gras and Broth: Pan-seared foie gras with duck broth and hen of the wood. *A La carte offering will be available until 8pm.
The Smith Restaurants; NYE
(55 Third Ave, 1900 Broadway, 956 Second Ave, New York, NY; www.thesmithrestaurant.com)
At Manhattan’s beloved neighborhood brasserie’s Midtown and Lincoln Square locations, a $65 three-course prix fixe menu (in addition to à la carte selections) will be available until 8 PM on New Year’s Eve, with options including Ricotta Gnocchi with truffle cream; Braised Short Ribs with smashed butternut squash, glazed cippolini onions, Cabernet jus; Grilled Shrimp with jalapeño grits, lobster brandy sauce, and crispy chorizo salad; and Pork Rib Chop with roasted garlic whipped potatoes, baby kale, apple-bacon chutney, and smoked pork jus. For dessert, guests can enjoy New Year’s Eve Cake comprised of chocolate pudding, devil’s crumbs, and salted caramel. From 10:00 PM- 1:00 AM, the restaurant will offer this menu along with a full open bar, fun party favors and a Champagne toast at midnight for $140 per person.
Rosa Mexicano; NYE Dinner
(Lincoln Center, Union Square, First Avenue; www.rosamexicano.com)
Ring in the New Year with a Mexican feast at Rosa Mexicano. Complete with a festive Sparkling Margarita, Rosa Mexicano will be serving a 4-course prix fixe dinner for $40 a person featuring its seasonal Guacamole de Granada with pomegranate and pumpkin seeds, prepared tableside; Lobster and Short Rib Flautas; entrees such as a Chicken & Skirt Steak Skillet with slow-cooked peppers and Chihuahua cheese or the classic Tablones, a slow-braised, bone-in short rib with smoky mestiza sauce; and a fiesta-sized Tres Leches Cake for dessert, complete with a sparkler.
NEW YEAR’S DAY BRUNCH
Chefs Club by Food & Wine; New Year’s Day Brunch
(275 Mulberry Street, New York City; www.chefsclub.com/new-york/)
At innovative restaurant Chefs Club by Food & Wine, Culinary Director Didier Elena works alongside new guest chefs every week to curate the unique nomadic chef experience in the main dining room and the more intimate Chefs Club Studio. Having trained under Alain Ducasse, his classic approach to French cuisine is highlighted in the offerings available this holiday season. New Years Day Hangover Cure: continue the party at Chefs Club. The restaurant will be open New Years Day for brunch at 11:30 a.m. and 5:30 p.m. for dinner. Checkout their new prix-fix brunch menu ($28), including choice of: Coffee // tea // hot chocolate –and– Bellini // Bloody Mary // fresh juice; Duck Hash with caramelized onion and a fried egg; Egg’s Benedict with Benton’s ham; Dutch Baby with lemon ricotta and blueberries; Burger with sesame brioche bun, bibb lettuce, comte, spicy mayo.
Main Photo by Love Magazine