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Your Last Meal of the Year

Make it a good one with our roundup of New Year's Eve dinners for every palate and price.

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Red Rooster.  

Amali
115 E. 60th St., nr. Park Ave.; 212-339-8363
Dine at recently opened Amali this New Year's Eve, where the five-course, locally sourced meal will traverse the Mediterranean. You'll start with cotechino and ravioli with ricotta and truffles, traditionally served on New Year's Eve in Northern Italy. Continue with the customary Greek vasilopita, foie gras and oysters, caviar, and baked brie with white truffles to recall Southern France. The prix fixe is $75 per person for the first seating (between 5:30 and 7:30 p.m.) and $85 for the second (between 7:30 and 10:30 p.m.); sparkling wine pairing $50 extra.

Bell Book & Candle
141 W. 10th St., nr. Waverly Pl.; 212-414-2355
Sample the restaurant's signature dishes, like fried oysters, lobster tacos, house-made burrata, and seared diver scallops ($75 per person). If there's someone you're hoping to kiss at midnight, splurge on the $200 per couple dinner, which includes a bottle of Heidsick Champagne. Other highlights: party favors, drink specials (including a $150 open bar from 11 p.m. to 3 a.m.), and a Champagne toast.

Jazz Standard/Blue Smoke
116 E. 27th St., nr. Park Ave.; 212-576-2232, 212-447-7733
We can't think of a better deal: dinner at a Danny Meyer restaurant, music by a Grammy-winning bassist, a midnight toast, and brunch the next morning—all without hailing a cab on New Year's, and all supplemented by Champagne and lots of BBQ. Start off your night at Jazz Standard, where you'll enjoy a three-course feast of Blue Smoke’s signature dishes set to the live, jazzy tunes of Richard Bona. There will be seatings at 7:30 p.m. and 9:30 p.m.; tickets are $125 for the first performance and $195 for the second. Beginning at 11:30 the next morning, the Jazz Standard's upstairs neighbor invites you to cure the inevitable January 1 hangover with some hearty grub and complimentary prosecco.

Edi & the Wolf
102 Ave C, at 7th St.; 212-598-1040
Make the most of your last dinner before those pesky New Year's resolutions kick in by indulging in a five-course meal of classic Austrian comfort food at Edi & the Wolf ($95 per person). On the menu: Blue Point oysters with yuzu gelée mignonette; boucheron and fig salad; hamachi tartar with quail eggs and micro-arugula or one of the tavern's signature flatbreads topped with pickled pearl onions and apples. This is all just building up to the fourth course, which features a choice of lamb loin with potato-leek purée, Swiss chard, porcini, baby carrots and huckleberry sauce, or sheep’s-milk ricotta ravioli with butternut squash purée and wild mushrooms. Finish off the meal with a duet of manjari chocolate, served with wild berries, caramel, and mint.

HanGawi
12 E. 32nd St., nr. Madison Ave.; 212-213-0077
Start off the New Year on the right (shoeless) foot at HanGawi, with a satisfying vegetarian dinner in a Zen environment. The veggie-friendly Korean restaurant will offer a special prix fixe menu on December 31 for $50 per person (two person minimum; gluten-free and organic menus also available). Warm up with a bowl of steamboat soup with mixed vegetables, tofu, and walnuts, followed by a refreshing pumpkin-noodle salad on top of mixed greens with lemon soy sauce. Then enjoy a holiday platter, featuring stuffed persimmon with pumpkin, todok fritters, baby dumplings, assorted mushroom sticks, and combination rolls. For an entrée, diners have the choice of kimchi stone-bowl rice or tofu with roasted kabocha pumpkin in citron sauce.

Junoon
27 W. 24th St., nr. Broadway; 212-490-2100
Palatial Indian restaurant Junoon will offer an abridged version of its regular à la carte menu on New Year's Eve, but the real draw is the five-course tasting menu ($110 per person, $90 for vegetarian). Highlights include white-truffled wild mushroom ajwaini crostini, Nova Scotia lobster-tail tandoori with a traditional spice blend and persimmon chutney, a half-rack of lamb crusted with fennel and cracked coriander in spiced jus, and gianduia parfait (chocolate shortbread, hazelnut brittle, chili foam, and chocolate sorbet) for dessert.


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